Aida Mollenkamp is making delicious vegetarian wraps with a Mediterranean twist.
Green Falafel Wraps
- 2 cups chickpea flour
- 1 bunch (about 2 to 3 ounces) fresh Italian parsley leaves
- 3 garlic cloves
- 1 tablespoon freshly squeezed lemon juice plus more for serving
- 2 teaspoons kosher salt
- 1 ½ teaspoons coriander seeds
- 1 teaspoon ground cumin
- ¼ teaspoon baking soda
- 2/3 cup hot water
- Neutral oil (like canola, grapeseed, or peanut oil)
- Little Gems Lettuce or Butter Lettuce for serving
- Heirloom tomatoes for serving
- Persian cucumber for serving
- Tahini for serving
- Carrots for serving (optional)
- Plain whole milk yogurt for serving (optional)
- Avocados for serving (optional)
- Roasted salted peanuts for serving (optional)
- Place the flour, parsley, garlic, baking soda, salt, cumin, coriander, baking soda and lemon juice in the bowl of a food processor fitted with an S-blade and process until the parsley is well chopped and the mixture is green. With the processor running, pour in the water and process until the mixture is thoroughly moistened and mixed. Set aside at least 5 minutes to rest before using.
- Meanwhile, heat 2-inches of oil in a large frying pan over medium-high heat. Divide the falafel mix into 12 portions and form in patties. When the oil is hot, carefully place about 4 to 6 pieces into the oil and cook for 4 minutes. Flip and press down with the back of a spatula to make a flat patty. Cook for another 3 to 4 minutes then remove and drain on a paper towel and salt immediately. Repeat with remaining falafel mix.
- To serve, place a spoon of yogurt in a lettuce leaf then add in the falafel, any vegetables you want to add, top with a drizzle of tahini and serve.