Falafel Wraps

WHAT IS FALAFEL?

Falafel is traditionally made by soaking dried chickpeas and mashing them with spices, garlic, and a few other simple add-ins. Shaped into balls or discs and deep fried, they are a great vegetarian option stuffed in a soft pita. Enjoy!

INGREDIENTS

For the falafel:

• 2 (15-ounce) cans chickpeas, rinsed and drained
• 1/4 cup fresh parsley
• 1/4 cup cilantro
• 2 cloves garlic
• 1 large shallot or a 1/4 of an onion chopped
• 3 tablespoons flour (all purpose, whole wheat, or gluten-free)
• 2 tablespoons sesame seeds
• 2 teaspoons ground cumin
• 1 teaspoon paprika
• 1/2 lemon, juice only (2-3 tbl of juice)
• 1 teaspoon salt
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For serving:

• 6 pita breads
• Fresh lettuce/cilantro/spinach (whatever greens you like!)
• 1 large tomato, sliced thin
• 1/2 red onion, sliced thin
• Avocado (optional)
• Tzatziki sauce (I just took the cashew ranch and added chopped cucumber and a little dill and dash of lemon juice) - it was perfect!
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Make the falafel mixture: In the bowl of a food processor, add the chickpeas, parsley, cilantro, garlic, shallot or onion, flour, sesame seeds, cumin, paprika, lemon, and salt. Pulse until mixture comes together in a rough paste. It shouldn’t be completely smooth.

Shape the falafel mixture into tablespoon-sized discs, about 1-inch in diameter. This recipe makes about 30-35 - you will want about 5 per wrap. They keep well in fridge for up to 6 days and freeze well, too.

Air fry the falafel: Spray the basket for your air fryer with some nonstick olive oil. Add as many falafel discs into the basket as you can without them touching and spray them with olive oil very lightly. Air fry the falafel at 350°F˚ for 8 minutes. Flip and fry for another 6 minutes on the second side.

Pan fry: If you are using the pan fry method, shape the falafel into discs, like air frying. Add some oil to the pan and fry the falafel over medium-high heat for 3 to 4 minutes per side.