Falafel wrap:
There are two options when making a falafel, start with a box and add a little water, or for those who don’t eat onions and garlic, we have to go the from-scratch route.
Ingredients:
2 cups chickpeas (garbanzo beans)
1/4 cup fresh parsley chopped
2 tablespoons flour
2 teaspoons salt
1 tablespoon cumin
2 teaspoons ground coriander
1 teaspoon cardamom
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
Vegetable oil (for frying)
If you are using dry Chickpeas, allow the chickpeas to soak overnight. Then strain the chickpeas and rinse (same for the canned chickpeas). To make the process relatively straightforward, place all ingredients in a nutribullet or blender and blend until it becomes a coarse paste. After which, take everything out, and if need be, add a little more flour to get the right consistency. Place the mixture in the fridge for a few hours. This step will make it easier to make the falafel balls. From there, you can either bake the falafels or fry them. I am a bigger fan of frying the little guys. Lastly, I made a yogurt topped with fresh dill and cucumbers and added some lettuce and tomatoes. I hope you enjoy it.
