Easy Vegan Lebanese Falafel Wraps – Crispy and Delicious

Allergens

N/A

Ingredients

• 1 cup dried chickpeas, soaked overnight and drained
• 1 small onion, roughly chopped
• 2 cloves garlic
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh cilantro, chopped
• 2 tsp ground coriander
• 1 tbsp ground cumin
• 1 tsp baking soda
• 1/2 tsp salt
• 1/4 tsp black pepper
• 3 tbsp olive oil
• 6 large flour tortillas, warmed
• Lettuce leaves, for serving Tangy Garlic Sauce:
• 1/2 cup raw cashews, soaked for at least 2 hours
• 1/4 cup water
• 2 cloves garlic
• 1 tbsp fresh lemon juice
• Salt and pepper to taste

Instructions

1. In a food processor, blend chickpeas, onion, garlic, parsley, cilantro, coriander, cumin, baking soda, salt, and black pepper until well combined and slightly chunky. Add more oil if needed for better consistency.
2. Form the falafel mixture into small, round patties. Heat olive oil in a large skillet over medium heat, then cook the patties until golden brown and crispy on both sides, about 3 4 minutes per side. Drain on paper towels.
3. For the garlic sauce, drain and rinse soaked cashews. In a high speed blender, blend cashews, water, garlic, lemon juice, salt, and pepper until smooth and creamy. Adjust seasoning as needed.
4. To serve, place two falafel patties in each tortilla, top with lettuce leaves, and drizzle with the tangy garlic sauce. Roll up the wraps and enjoy!

Chef’s Insight

N/A

Notes

N/A