Smashed Falafel Wrap

Healthy smashed falafel wrap with creamy tahini dressing, fresh veggies, and Mediterranean flavors. Easy 10-minute vegan meal option.

Recipe Source Link:https://www.mygingergarlickitchen.com/smashed-falafel-wrap/

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RECIPE INGREDIENTS

» For Smashed Falafel Wrap

• 2 cups chickpeas (canned or soaked overnight)
• A handful of fresh parsley
• A handful of fresh cilantro, chopped
• 4 garlic cloves
• 1 small onion, roughly diced
• Salt (to taste)
• 1 tablespoon cumin powder
• 1 teaspoon coriander powder
• 1 teaspoon smoked paprika
• 2 tablespoons flour

» For the Wrap

• 6 Tortillas or flatbread (1 per wrap)
• Oil (for skillet cooking)

» For Tahini Dressing

• ½ cup sesame seeds
• 4 tbsp olive oil
• 2 garlic cloves
• Half lemon
• 1 tablespoon maple syrup
• Salt and pepper (to taste)
• water, as needed

» For Serving:

• Pickled red cabbage
• Sliced onions
• Sliced cucumbers
• Sliced tomatoes
• Tahini dressing
• A sprinkle of smoked paprika

RECIPE INSTRUCTIONS

» Prepare the Falafel Mixture

1. First, drain the water from soaked or canned chickpeas and rinse them well. Then, add chickpeas, fresh parsley, fresh cilantro, one small onion, garlic, and flour to a food processor.
2. Also, add cumin powder, coriander powder, smoked paprika, and salt to bring that classic falafel flavor. Pulse until everything is combined, but don?t make it too smooth-you want it a bit chunky. This will help the falafel stay crispy when cooked. Keep it aside.

» Prepare Tahini Dressing

1. Toast sesame seeds in a pan over low heat until fragrant. Allow them to cool. Allow them to cool. Once cooled, transfer them to a blender and blend to make a smooth powder. Then, add olive oil and blend again until smooth and creamy. Our tahini base is ready. Now, add lemon juice, maple syrup, salt, and pepper and blend until smooth. Add water to give it a thinner, pourable consistency.

» Cook the Falafel Wraps

1. Take a tortilla or flatbread of your choice and spread a thin layer of the falafel mixture right on top. Use the back of a spoon to make it even. Not too thick, just enough to cover the surface. Drizzle a bit of oil into a skillet over medium heat. Place the tortilla, falafel side down, in the heated skillet. Cook for 3-4 minutes or until the falafel layer is golden brown and crispy. Flip the tortilla and cook the other side for 1-2 minutes, until the tortilla is lightly browned.

» Assemble the Wrap

1. Remove the cooked tortilla from the skillet. Add pickled red cabbage, sliced onions, cucumbers, and tomatoes. Drizzle more tahini dressing and sprinkle smoked paprika for extra flavor. Fold the tortilla into a wrap and gently press down. Serve warm with extra tahini dressing on the side and enjoy your skillet-cooked smashed falafel wrap!

RECIPE NOTES

1. Make sure to drain the water from the chickpeas and rinse them thoroughly before making the falafel mixture. Also, drain them completely to avoid excess moisture.
2. Instead of tortillas, you can use any flatbread of your choice.