Ingredients
- 16 oz can chickpeas, drained and rinsed
- 2 tablespoons fresh parsley
- 1/2 yellow onion, chopped
- 4 garlic cloves, minced
- 1 tablespoon ground cumin
- 1 teaspoon ground coriander
- 2 tablespoons cooked bulgar wheat
- 2 tablespoons whole wheat flour
- Lemon Tahini sauce
- 1/4 cup tahini
- 2 juice from lemons
- 1/2 teaspoon paprika
- 1 garlic clove, minced
- Wrap
- 4 pitas
- 1 tomato, diced
- 1/2 red onion, finely sliced
- 1/2 cucumber, halved and sliced
- 1 cup green leaf or romaine lettuce, shredded
- 1/4 cup tzatziki (optional)
- 1/2 cup feta cheese, crumbled
- Falafel
- 1/2 cup tabouleh
Ready In 45 Minutes
Servings: 4
Cooking Instructions
Step 1
- In a food processor combine all ingredients and pulse until smooth.
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Step 2
- Place in a sealable container and refrigerate for at least one hour.
- Length: 60 minutes
Step 3
- Preheat oven to 40
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Step 4
- Spray a cookie sheet with cooking oil, set aside.
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Step 5
- Scoop two tablespoons of mixture and roll with your hands to create a ball.
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Step 6
- Place on prepared cookie sheet. Repeat for all the mixture. Makes about 12 equally sized falafel balls.
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Step 7
- Brush falafel with olive oil and bake in the oven for 20 minutes. You can opt to broil them for an additional 2 minutes to brown the tops.
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- Length: 22 minutes
Step 8
- In the meantime combine all ingredients for the lemon tahini sauce in a small bowl.
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Step 9
- Whisk until smooth; set aside.
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Step 10
- To assemble spread tzatziki over four warmed pitas. Top with three falafel ball, diced tomato, red onion, cucumber and lettuce.
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Step 11
- Drizzle with lemon tahini sauce and sprinkle with feta cheese and tabouleh. Fold the pita and secure with tin foil.
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Step 12
- Serve warm.