Prepare a finely wrapped falafel, packed with light veggies and oozing with a tasty yogurt sauce.
|0.33 cup||(80 mL) Bulgar (cracked wheat)|
|1||(14 oz) Can Chick peas, rinsed and drained|
|1 tsp||(5 mL) Baking soda|
|2 tbsp||(30 mL) Breadcrumbs|
|6||Cloves garlic, minced|
|0.25 tsp||to 0.5, (1 – 2 mL) Cayenne powder|
|1 tsp||(5 mL) Cumin|
|2 tsp||(10 mL) Coriander|
|.5 tsp||(2 mL) turmeric|
|.5 tsp||(2 mL) Salt|
|.5 cup||(125 mL) Yogurt|
|.5 tsp||(2 mL) Ground coriander|
|.25 tsp||(1 mL) Ground cumin|
|.25 tsp||(1 mL) Turmeric|
|.25 tsp||(1 mL) Salt and pepper|
|4||Dempsters’s® 100% Whole Wheat Tortillas|
|1 cup||(250 mL) Shredded lettuce|
|.5||Red onion, thinly sliced|
|.25||English cucumber, cut in half and sliced|
|.33 cup||(80 mL) Pitted black olives, halved (optional)|
SOAK bulgar in ½ cup (125 mL) water for 30 minutes. Drain and place in the bowl of a food processor. Add remaining ingredients and process to a smooth paste. If mixture is too thick, add another egg to bind.
HEAT 2” (5 cm) of oil in a large heavy saucepan to 350°F (180°C). Form batter into small balls, about 2 tsp (10 mL) each. Carefully drop into the hot oil, working in batches. Do not overcrowd the pan. Cook for 2 minutes per side or until golden brown. Remove with a slotted spoon and drain on paper towel. Makes about thirty falafels.
MIX all of the ingredients together and let stand for at least 30 minutes to allow flavour to develop.
ASSEMBLE wraps by placing tortillas on a clean, flat work surface. Place ¼ cup (60 mL) of lettuce down the center of each. Place four falafels on top of the lettuce then divide the onion, cucumber, olives and tomatoes between the four tortillas. Season with salt and pepper. Drizzle with yogurt sauce, roll tightly and serve.
Can also be served with ready prepared tzatziki in place of yogurt sauce.
Sesame or hot sauce can also be added.
Ready prepared falafel mix can be found in the ethnic section of your grocery store to make falafels on short notice.
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