Falafel Wrap

Falafel wraps are awesome.  It’s something I make for lunch not regularly but frequently and Marty gets very excited each time like he is getting some sort of reward or something.  Sometimes I make these on pitas which are sometimes better- it’s really whichever I can find fresh at the store.  Not that the falafel isn’t good on its own but what really makes it great are the accouchements and of course the love that goes into making it.  I always use a hummus spread on the wrap and add chopped up cucumber, tomato, and sometimes avocado to the inside with the falafel.  It’s a real crowd pleaser even for non-vegans!

You can either fry these in a pan with a little oil or bake them. 

What you’ll need (for the falafel):
-1 cup cooked garbanzo beans (chick peas) if using canned drain and rinse first
-1 tbls. flour
-1/2 tsp. baking powder
-1 clove of garlic chopped
-1 tbls. chopped fresh parsley
-1 tbls. chopped fresh cilantro
-1 tsp. lemon juice (may need slightly more if mixture seems too dry)
-1/2 tsp. coriander
-1/2 tsp. cumin
-1/4 tsp. red pepper flakes
-salt and pepper to taste
-wraps or pitas

What’s Next:
-For baking, preheat oven to 375
-Place the beans in a medium sized bowl and mash up with a hand masher or fork
-In a smaller bowl combine all the dried spices then distribute over the beans and combine with a fork
-Add the remaining ingredients and mix together well
-Form the mixture into about 1 ½ inch balls then mash to flatten just a bit
-Place the balls on a lightly oiled baking sheet and bake for about 15 minutes on each side until lightly browned

Serve warm in pitas/wraps with tomato, cucumber, and hummus (click for recipe)

*Makes about 14 balls which is enough for at least 4 wraps/pitas*

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