Ingredients
Instructions
Prepare the Falafel Spread
- Blend the Base: In a food processor, pulse garlic and onion until finely chopped. Add chickpeas, parsley, cilantro, cumin, coriander, cayenne, baking powder, salt, and black pepper. Pulse until a coarse paste forms.
- Adjust Consistency: Mix in chickpea flour and lemon juice, pulsing until the mixture is spreadable but not too wet.
Cook the Falafel Wrap
- Spread & Cook: Evenly spread a thin layer of falafel mixture over one side of a tortilla or pita. Heat a non-stick frying pan over medium heat with a little olive oil. Place the wrap falafel-side down and cook for about 4 minutes until golden and crisp.
Assemble the Wrap
- Add Fresh Ingredients: Remove from heat and add your choice of tzatziki or tahini. Layer with spinach, bell peppers, cucumber, crumbled feta, and fresh cilantro.
- Wrap & Serve: Roll the tortilla tightly or fold the pita.
Plating & Garnishing
- Base: The golden, crispy falafel layer visible through the open end of the wrap.
- Finish: A drizzle of tzatziki, fresh cilantro, and serve with extra dipping sauce on the side.
Safety & Quality: Ensure the falafel layer is thin and the pan is at a medium heat to achieve a crispy exterior without burning. Store any leftover falafel mixture in the fridge for up to 2 days.