Lebanese Falafel
Ingredients
- 16 oz can chickpeas, drained and rinsed
- 2 tablespoons fresh parsley
- 1/2 yellow onion, chopped
- 4 garlic cloves, minced
- 1 tablespoon ground cumin
- 1 teaspoon ground coriander
- 2 tablespoons cooked bulgar wheat
- 2 tablespoons whole wheat flour
- Lemon Tahini sauce
- 1/4 cup tahini
- 2 juice from lemons
- 1/2 teaspoon paprika
- 1 garlic clove, minced
- Wrap
- 4 pitas
- 1 tomato, diced
- 1/2 red onion, finely sliced
- 1/2 cucumber, halved and sliced
- 1 cup green leaf or romaine lettuce, shredded
- 1/4 cup tzatziki (optional)
- 1/2 cup feta cheese, crumbled
- Falafel
- 1/2 cup tabouleh
Instructions
In a food processor combine all ingredients and pulse until smooth.
Place in a sealable container and refrigerate for at least one hour.
Spray a cookie sheet with cooking oil, set aside.
Scoop two tablespoons of mixture and roll with your hands to create a ball.
In the meantime combine all ingredients for the lemon tahini sauce in a small bowl.
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