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Assembling a wrap may seem straightforward, but there are techniques to ensure that your Crispy Falafel Veggie Wrap is not only delicious but also easy to handle. The key is in the layering and folding methods, which help keep all the ingredients securely inside the wrap while enhancing the flavor combination.

Crispy Falafel Veggie Wrap

Discover the delightful Crispy Falafel Veggie Wrap, a tasty and healthy option perfect for lunch or dinner! This vegan dish features crunchy falafel made from chickpeas and fresh herbs, wrapped in a whole-grain tortilla filled with vibrant vegetables and drizzled with a creamy tahini sauce. Not only is it packed with flavor and nutritional benefits, but it also showcases the versatility of plant-based ingredients. Make it your own by experimenting with different fillings for a satisfying meal that never compromises on taste.
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Ingredients
  

For the Crispy Falafel:

1 can (15 oz) chickpeas, drained and rinsed

1 small onion, finely chopped

3 cloves garlic, minced

1/2 cup fresh parsley, chopped

1/2 cup fresh cilantro, chopped

1 tsp ground cumin

1 tsp ground coriander

1/2 tsp baking powder

1/2 tsp salt

1/4 tsp black pepper

1/4 tsp cayenne pepper (optional, for spiciness)

1/4 cup flour (more if needed)

Oil for frying

For the Veggie Wrap:

4 large whole wheat wraps or pita bread

1 cup mixed salad greens (spinach, arugula, lettuce)

1 medium cucumber, thinly sliced

1 large tomato, diced

1 medium carrot, grated

1/2 red onion, thinly sliced

1 avocado, sliced

For the Tahini Sauce:

1/4 cup tahini

2 tbsp lemon juice

1 garlic clove, minced

2-3 tbsp water (to thin)

Salt to taste

Instructions
 

Make the Falafel Mixture: In a food processor, combine the drained chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, baking powder, salt, black pepper, and cayenne pepper (if using). Pulse until the mixture is coarsely blended but not pureed. It should still have some texture.

    Form the Falafel: Transfer the mixture to a bowl and mix in enough flour to hold the mixture together (start with 1/4 cup). The mixture should be moist but firm enough to shape. Form small balls or patties from the mixture, roughly the size of a golf ball.

      Fry the Falafel: In a deep skillet or frying pan, heat oil over medium heat. Once the oil is hot, carefully add the falafel balls in batches, ensuring not to overcrowd the pan. Fry until golden brown and crispy, about 3-4 minutes per side. Drain them on paper towels.

        Prepare the Tahini Sauce: In a bowl, whisk together tahini, lemon juice, minced garlic, and enough water to reach your desired consistency. Add salt to taste.

          Assemble the Wraps: Lay a whole wheat wrap or pita flat, and layer it with a handful of mixed salad greens, followed by slices of cucumber, diced tomatoes, grated carrot, red onion, and avocado.

            Add the Falafel: Place 2-3 falafel balls on top of the veggies, then drizzle generously with the tahini sauce.

              Wrap It Up: Fold the sides of the wrap inward, then roll it tightly from the bottom up. Secure with parchment paper or a toothpick if needed.

                Serve: Slice the wrap in half and serve with extra tahini sauce on the side for dipping. Enjoy your crispy falafel veggie wrap!

                  Prep Time: 20 minutes | Total Time: 40 minutes | Servings: 4 wraps