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Falafel Wraps

This is vegetarian-friendly recipe that is full of flavor and


1 (15oz) can of chickpeas (garbanzo beans)

1⁄2 large onion, roughly chopped

1⁄2 bunch fresh parsley, chopped

¼ bunch cilantro, chopped

1 TSP salt

6 cloves garlic

2 TSP cumin

1 TSP paprika

1 TSP ground coriander (cilantro)

1 TBSP toasted sesame seed

1 TSP baking soda

1 TSP lemon juice

4 TBSP flour (optional)

1 pack whole wheat flatbread or pita

1/2 English cucumber, sliced

1 tomato, diced

1 TBSP hummus



Step 1: The night before or at least 2 hours before cooking, open can of chickpeas, rinse and drain. One a cookie sheet lined with paper towels lay out the chickpeas so that they paper towel can soak up excess water.

Step 2: Day of Cooking:Preheat oven to 350 degrees.

Step 3: Place them in a food processor or blender along with the onions, parsley, cilantro, salt, garlic, paprika, toasted sesame seeds, lemon juice, ground coriander and cumin.

Step 4: Blend until it’s mixed and chopped but not pureed then transfer the mixture to a bowl, sprinkle with the chickpea flour and baking powder then mix with a spatula.

Step 5: Form the falafel mixture into little balls about the size a golf ball. Flatten slightly and place on an oiled baking sheet. Continue until all the falafel balls are formed.

Step 6: Optional: Place the tray in the fridge for about an hour to let the mixture set (recommended or you can skip this step).

Place the baking sheet in oven and bake for about 20-25 minutes or until dark brown

Step 7: Once falafels are done baking, toast the flatbread and then add the falafel balls to the flatbread and top with hummus, tomatoes, cucumber and tzaztziki sauce

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