Falafel Wraps
by Alkajena

This recipe has been viewed 4472 times

Falafel is a common dish eaten throughout the Middle East. The fritters are now found around the world as a replacement for meat and as a form of street food. Falafel plays an iconic role in Israeli cuisine and is widely considered to be the national dish of the region.The best part of this dish is that you need to make the mixture, make patties, spread on a tray or cookie sheet, allow them to freeze for few hours, assemble and pack them in Ziplock bag to enjoy best home made falafel any day or anytime! Since time is a biggest constraint for me as a working woman, I prefer this as a quick snack for my Son as it could be wrapped in Tacos along with some pickled vegetables , a home made dip and here you have a perfectly healthy Falafel Wrap.

Falafel Wraps recipe - How to make Falafel Wraps

For The Tortillas
2 cups plain flour (maida)
1/2 tsp salt
3/4 cup water
3 tbsp olive oil

For The Falafel
2 cups kabuli chana (white chick peas) soaked overnight and drained
1 roughly chopped onion
1 cup fresh coriander (dhania) leaves
1 tbsp plain flour (maida)
1 tsp roasted cumin seeds (jeera)
1 tsp roasted coriander (dhania) seeds
5 to 6 garlic (lehsun) cloves
zest of 1 medium lemon
1/2 tsp red chilli powder
1/4 tsp baking soda
sesame seeds (til)
lemon juice
salt and freshly ground black pepper (kalimirch) to taste
oil for deep frying

To Be Mixed Together For The Dip
6 tbsp mayonnaise
2 tbsp mustard (rai/ sarson) sauce
2 tbsp honey

Other Ingredients
8 tbsp chopped lettuce
8 tbsp chopped onions
8 tbsp chopped cucumber
freshly ground black pepper (kalimirch) for sprinkling
dry red chilli flakes (paprika) for sprinkling

Method
For the tortillas

In a large bowl, combine flour, oil and salt. Knead into a soft dough using enough water.
Turn onto a floured surface knead, adding a little flour or water if needed to achieve a smooth dough. Let it rest for 10 to 15 minutes.
Divide dough into 8 equal portions and on a lightly floured surface, roll each portion into a minimum 7 inch circle.
Heat a non-stick tava (griddle) and cook the tortillas over medium heat for 1 minute on each side or until lightly browned.

For the falafel

Combine the chickpeas, coriander, onion, garlic, cumin seeds, coriander seeds, lemon zest and lemon juice and blend in a mixer to a coarse paste. Transfer the mixture to a clean large bowl.
Add all purpose four, baking soda, sesame seeds, chili powder, salt and pepper. Mix all the ingredients very well.
Divide the mixture into 18 equal sized balls and flatten each of them to make a patty.
Heat enough oil in deep bottom pan. Fry the falafel on a medium flame until golden brown and crisp.
Drain on an absorbent paper. Keep aside.

How to proceed

Place a tortilla on a clean dry flat surface.
In the centre spread 1tbsp lettuce, 1 tbsp onions, 1 tbsp cucumber, 1 tbsp dip and sprinkle some pepper powder and chilli flakes over it.
Roll it tightly to make a wrap.
Repeat steps 1 to 3 to make 7 more wraps.
Serve immediately.

Handy tips:

Refrigerate the unfried patties in a zip lock bag in the refrigerator to be used in batches.
You can take them out and deep-fry or bake as per your requirement.
The deep-fried falafel can also be served with hummus or any homemade tangy dip, on a pita bread with pickled veggies or as a wrap which I call fusion cooking.