Falafel Wraps
by:
"Falafel Wraps" - A healthier version of core-mediterranean "Falafel in Pita Bread"!!!
ingredients
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serves: 4
1 cup chickpeas (kabuli)
1/2 cup chopped parsley
2 tsp chopped coriander
1/2 cup chopped onion
2 cloves garlic
1/2 tsp roasted cumin seeds
1/2 tsp coriander powder
Salt to taste
1/4 tsp black pepper powder
4 wheat wraps
1/2 cup yogurt
1 tsp mustard sauce
1 tsp tomato ketchup
8-10 slices tomato
8-10 slices cucumber
Servings Per Recipe: 4
Amount per Serving
Calories: 213
- Total Fat: 3.5 g
- Saturated Fat: 0.4 g
- Trans Fat: 0 g
- Cholesterol: 0 mg
- Sodium: 46.7 mg
- Total Carbs: 36.7 g
- Dietary Fiber: 10.6 g
- Sugars: 8.2 g
- Protein: 11 g
preparation
1. Take chickpeas in a bowl full of lukewarm water and soak it overnight.
2. Drain them and pressure-cook them for 4 whistles. Drain it again and allow to cool for half hour.
3. Combine chickpeas, parsley leaves, garlic cloves, chopped onion, coriander leaves, cumin, salt and pepper in a bowl and mash them all together. (Add cornflour if required)
4. Alternatively, mixer grinder can be used to make a thick mixture for balls.
5. Divide the mixture into small balls and flatten them a little.
6. Arrange them in lined baking tray, drizzle some oil over them and bake them in preheated oven for 25-30 mins on 200 degrees.
7. Take a wheat wrap and apply yogurt mix onto it.
8. Arrange tomato and cucumber slices and place 2-3 crisp and hot falafel tikkis on it.
9. Fold it a wrap style and roast it on flat-tava with few drops of oil.
10. Serve hot with tomato ketchup.
Cooks' note:
It makes a healthier version of core-mediterranean "Falafel in Pita Bread"... - Using wheat flour wrap is a good option than using plain flour wraps.
- Given here is a recipe for oven-baked Falafel (rather than deep-fried), which is a made of chickpeas - a good source of protein.
1
comments
Christina P
May 20, 2013
what a great taste