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
  • 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.