Ingredients for Falafel Wrap with Tahini Sauce and Fresh Salad
For the Falafel:
- 1 cup (200g) dried chickpeas
- 1/2 chopped onion
- 2 cloves of minced garlic
- 1/2 cup (30g) chopped parsley
- 1/4 cup (30g) chopped cilantro
- 1 teaspoon ground cumin
- 1 teaspoon sweet paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup (60ml) water
For the Tahini Sauce:
- 1/4 cup (60ml) tahini
- Juice of 1 lemon
- 2 tablespoons of water
- 1 clove of minced garlic
- Salt and black pepper to taste
For the Fresh Salad:
- 1/2 chopped iceberg lettuce
- 1/2 chopped tomato
- 1/4 chopped cucumber
- 1/4 red onion, chopped
- Chopped fresh mint (optional)
- Salt and black pepper to taste
For the Wrap:
- 4 wholemeal breads
- Olive oil for grilling
Preparation method:
1. Prepare the Falafel:
Soak the chickpeas in water for at least 8 hours. Drain the water and process the chickpeas with the onion, garlic, parsley, coriander, cumin, paprika, salt and black pepper until you get a smooth paste. Add water little by little, if necessary, to adjust the consistency.
Shape the dough into flat, round balls (falafels). Heat the oil in a deep frying pan and fry the falafels over medium heat until golden brown on all sides. Remove from the heat and drain on paper towels.
2. Prepare the Tahini Sauce:
In a small bowl, mix together the tahini, lemon juice, water, garlic, salt and black pepper until you have a creamy sauce. Set aside.
3. Prepare the Fresh Salad:
In a large bowl, combine the lettuce, tomato, cucumber, red onion, and mint (if using). Season with salt and black pepper to taste.
4. Assemble the Wraps:
Heat whole-wheat bread in a frying pan with a little olive oil. Spread tahini sauce on each bread. Top with fried falafel, fresh salad and top with chopped fresh herbs (optional).
Fold the buns in half and serve immediately.
