Ingredients
Scale
- 1 can chickpeas, drained and rinsed
- 1 small bunch fresh parsley (or cilantro)
- 2 cloves garlic, smashed
- 1 small onion, roughly chopped
- 1 tsp cumin, ground
- ¼ cup flour (any kind)
- Salt and pepper, to taste
- Pita bread or wraps (gluten-free works too)
- Fresh lettuce, tomato, cucumber (pick your favorites)
- Vegan yogurt (coconut or soy-based)
- Squeeze of lemon juice
- A couple of splashes of olive oil for cooking
Instructions
- In a bowl, mash the chickpeas or pulse them in a food processor with parsley, garlic, onion, cumin, and flour.
- Add salt and pepper to taste.
- Shape the mixture into small balls or patties.
- Heat olive oil in a skillet and cook the falafel until browned.
- Assemble the wraps by placing falafel in pita bread along with fresh veggies and a drizzle of yogurt sauce.
Notes
Feel free to improvise with available herbs and sauces. Leftover falafel can be stored in the fridge for 3-4 days.
- Prep Time: 15
- Cook Time: 15
- Category: Main Course
- Method: Pan-Frying
- Cuisine: Middle Eastern
- Diet: Vegan
Nutrition
- Serving Size: 1 wrap
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 0mg