Falafel Wrap






Serves 4

Falafel Ingredients:
  • 1 15-ounce can chickpeas, rinsed and drained
  • 1/4 cup leeks, finely chopped
  • 1 small egg
  • 2 tablespoons white whole wheat or white all-purpose flour
  • 2 tablespoons fresh dill, snipped
  • 1 clove garlic, minced
  • 1 teaspoon ground coriander
  • 1 teaspoon white balsamic vinegar
  • 1/2 teaspoon ground cumin
  • Salt and pepper to taste
Yogurt Sauce:
  • 1 cup plain greek yogurt
  • 1 tablespoon fresh dill, chopped
  • 1 tablespoon lemon juice
  • 1 garlic clove, minced
  • Salt and pepper to taste
Other Ingredients:
  • 1 small cucumber, thinly sliced
  • 1 tomato, sliced
  • 1 cup of fresh baby spinach or greens
  • Salt and pepper to taste
  • 1-8.8 ounce package Whole Grain Tandoor Baked Nann, halved
    Directions:
    1. In a food processor, pulse chickpeas, leeks, egg, flour, dill, garlic, coriander, vinegar, cumin and salt and pepper together until it forms a thick paste.
    2. Yogurt Sauce: Whisk together all yogurt sauce ingredients; set aside.
    3. Add 1 tablespoon of olive oil to medium size skillet. Over medium-high heat, cook patties until heated through and browned, about 5 minutes on each side.
    4.  Assemble Wraps: Sprinkle salt and pepper on cucumber and tomato slices. Place falafel in center of each Nann half. Add tomatoes, cucumber and greens. Serve with yogurt sauce.

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