Homemade Falafel Wraps
 
Prep time
Cook time
Total time
 
Sweet potato gives these non-traditional falafels a pale orange hue and a subtly sweet flavour, along with a healthy boost of vitamin A.
Author:
Recipe type: Main
Serves: 4
Ingredients
Tahini Sauce:
  • ½ cup plain yogurt
  • ½ cup tahini
  • 2 tbsp fresh lemon juice
  • 1 clove garlic, minced
  • Pinch salt
Homemade Lemony Hummus:
  • 1 can (19 ounce) chickpeas
  • 3 tbsp lemon juice
  • 2 tbsp tahini
  • 2 cloves garlic, chopped
  • ½ tsp paprika
  • ½ tsp salt
Tabbouleh Salad:
  • 1 cup roughly chopped parsley
  • ½ cup roughly chopped fresh mint leaves
  • ½ cup cooked bulghur wheat
  • 1 cup diced tomato
  • 1 cup diced cucumber
  • 3 tbsp lemon juice
  • 2 tbsp olive oil
  • Salt and pepper
Falafel Patties:
  • ¼ cup chopped cilantro
  • ¼ cup chopped parsley
  • 2 cloves garlic, minced
  • 1 can (540 ml/19 oz) chickpeas, rinsed and thoroughly drained
  • 1 cup cooked mashed sweet potato
  • ¼ cup flour
  • 1 tsp ground cumin
  • 1⁄2 tsp chili flakes
  • ¼ tsp salt
  • 2 tbsp canola oil
Wraps:
  • 4 Middle Eastern style pitas
  • Shredded lettuce
  • Thinly sliced red onion
  • Sliced dill pickles
  • Pickled turnips
Instructions
Prepare the Tahini Sauce (up to 5 days in advance):
  1. In a small bowl, stir together all of the ingredients until smooth. Cover and set aside until ready to use.
Prepare the Hummus (up to 5 days in advance):
  1. Drain the chickpeas, reserving the canning liquid. Rinse thoroughly.
  2. In a medium mixing bowl, combine chickpeas, lemon juice, tahini, garlic, paprika and salt in blender. Using the SmartStick with the hand blender attachment, process until smooth and creamy, adding as much of the reserved canning liquid as needed to get a spreadable consistency. Cover and set aside until ready to use.
Prepare the Tabbouleh (up to 2 days in advance):
  1. Using the SmartStick and the food processor attachment, pulse the parsley and mint until finely chopped.
  2. Transfer the chopped parsley and mint to a mixing bowl, and toss with the remaining tabbouleh ingredients until combined. Season to taste with salt and pepper, then cover and chill until ready to use.
Make the Falafel Patties:
  1. Using the SmartStick and the food processor attachment, process the cilantro, parsley and garlic until very finely minced. Add chickpeas, and pulse until finely chopped, but not completely pureed. Transfer to a mixing bowl, and stir in sweet potato, flour, cumin, chili flakes and salt to make a dense batter that holds its shape when rolled into a ball - if it's too wet, add more flour, 1 tbsp at a time, until it reaches the appropriate consistency.
  2. Scoop out a dozen golfball-sized portions, and shape into a rounded patties.
  3. In a large skillet set over medium-high heat, pan-fry the patties in oil for 3-5 minutes per side, or until golden and crisp (the patties are fairly fragile, so be gentle when flipping!). Transfer to a baking sheet lined with paper towel to drain.
Assemble the Wraps:
  1. To assemble the wraps, carefully pull apart each pita, stopping about halfway around to form a pocket with two flaps.
  2. Spread with a generous amount of tahini sauce and hummus, then fill the pocket with a handful of tabbouleh, toppings of your choice and 3 falafel patties.
  3. To close up the wraps, lay a pita down on a plate with the open end facing away from you. Gently tuck the top flap over the filling and back into the sandwich, and continue the rolling motion to create a tight wrap. (If this sounds overly complicated, you can also cut the pitas in half cross-wise, then gently separate each half to make two individual pockets.) Serve immediately.
Recipe by Crumb: A Food Blog at https://www.crumbblog.com/?p=4061