Falafel Wraps
Crispy flavourful falafel smothered with Tahini Yogurt Garlic Sauce and wrapped in Balady bread.
Ingredients
- For the sauce:
- 1/2 cup yogurt
- 1/3 cup tahini
- 1 1/2 Tbsp honey
- 1 1/2 Tbsp lemon
- 1 garlic clove minced
- 1/2 tsp salt
- For the falafel:
- Oil for frying
- 2 cups dried chickpeas soaked overnight
- 1 cup parsley
- 1/2 cup dill
- 1/2 cup cilantro
- 1/2 white onion chopped
- 3 garlic cloves
- 2 tsp sea salt
- 1 tsp pepper
- 2 tsp cumin
- 2 tsp coriander
- 2 tsp harissa paste
- 1/4 cup flour
- 1 Tbsp baking powder
- For serving: lettuce tomatoes, onion, pickles, parsley, hot peppers.
Instructions
- To make the sauce mix all sauce ingredients together and whisk until smooth. Set aside.
- Drain the chickpeas, reserving about 1/4 cup liquid.
- Add the chickpeas, sesame seeds, onion, garlic, salt, pepper, cumin, coriander, harissa paste and 2 Tbsp of the chickpea liquid to the food processor and pulse until almost a paste.
- Scoop into a bowl and chill for at least one hour.
- Stir together the flour and baking powder and mix into the chickpea mixture.
- Form the falafels into golf ball sized balls.
- Fry in oil, in batches, for 3-4 minutes until browned and crisp.
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