Course Type
Lunch
Dietary Restrictions
Vegetarian, Vegan, Nut-Free
4 Servings
Ingredients
1 can of chickpeas (15 ounces)
1 large onion, finely chopped
3 cloves of garlic, minced
2 tablespoons fresh parsley, finely chopped
1 teaspoon ground cumin
1 teaspoon ground coriander (or cilantro)
1/4 teaspoon chili powder
Salt and pepper to taste
1 tablespoon lemon juice
2 tablespoons olive oil
4 whole wheat wraps
2 cups fresh lettuce, shredded
1 tomato, diced
1 cucumber, diced
1 cup of hummus
4 tablespoons tahini sauce
Cooking Utensils
Food Processor
Mixing Bowl
Frying Pan
Spatula
Instructions
1. Drain the chickpeas and pour them into the food processor.
2. To the food processor, add the chopped onions, minced garlic, parsley, cumin, coriander, chili powder, salt, pepper, and lemon juice.
3. Process until you have a smooth mixture.
4. Heat the olive oil in a frying pan over medium heat.
5. Form the chickpea mixture into small patties and place them in the frying pan.
6. Cook each side for about 3 minutes or until golden brown.
7. To assemble the wraps, spread a generous amount of hummus on each wrap.
8. Place a layer of shredded lettuce, then add the diced tomatoes and cucumbers.
9. Place a few of the cooked falafels on top, then drizzle with tahini sauce.
10. Roll up the wrap tightly and serve.
