Falafel Pita Wraps

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Alternate Spellings: Fallafel, Falafell, Felafel

Cuisine: Lebanese

Recipe Type: Main Dish

Average User Rating: 4 / 5

Vegetarian / Vegan: Vegan

This recipe can be made using either dried or canned chickpeas. Dried chickpeas need to be soaked over night and then dried on a dish towel. Canned chickpeas should be rinsed thoroughly and then placed in a 350 degree oven for 20 minutes to dry them out.

Ingredients:

1 can organic chickpeas, or 1 cup dried chickpeas,soaked overnight
1 medium onion, roughly chopped, about 1 cup
1/4 cup parsley, chopped
1/4 cup cilantro, chopped
1 1/2 tsp cumin, toasted and ground
1 tsp cayenne
1 tsp salt
1 TB extra virgin olive oil
4-5 TB chick pea flour (ground dried chick peas. Using chickpea flour keeps the recipe gluten free.)
1 tsp. gluten free baking powder

Pickled turnip, for garnish
Diced tomatoes, for garnish
Tahini sauce, to serve
Hot sauce, to serve
Butter or romaine lettuce, to serve
Pita bread, to serve

Directions:

Mince garlic cloves in food processor. Add Chickpeas and pulse. Add parsley, cilantro, cumin and cayenne. Blend thoroughly. With processor running , drizzle in 1 TB of extra virgin olive oil. Slowly incorporate 4-5 TB of chickpea flour.

Place in a bowl, cover, and allow to chill for at least 1 hour. Heat a frying pan with 1 inch of vegetable oil to 350F. Drop teaspoon-fulls of batter into the oil, leaving space between each falafel. Fry for about 2 minutes on each side or until golden brown.

Serve on pita bread with tzatziki sauce, diced tomatoes , pickled turnip, tahini sauce, and hot sauce, if desired.

Submitted By: Lacy

Prep Time: 1 hour

Cooking Time: 15 minutes

Servings: 4-6

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