“Mediterranean Gluten-Free Falafel Wraps with Tahini Sauce”

Allergens

N/A

Ingredients

• 2 cups gluten
• free chickpea flour
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 garlic cloves, minced
• 1 small white onion, chopped
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon ground cumin
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 3 tablespoons olive oil, divided
• 6 large gluten
• free tortillas
• 1 cup tahini sauce
• 2 cups shredded romaine lettuce
• 1 medium tomato, thinly sliced
• 1/4 cup Kalamata olives, pitted and halved
• 1/2 small red onion, thinly sliced
• 1/2 cucumber, thinly sliced
• Lemon wedges for serving

Instructions

1. a. In a food processor, combine chickpea flour, chickpeas, garlic, onion, parsley, cumin, baking powder, salt, and black pepper. Process until well combined and a dough forms. Let the mixture rest for 10 minutes. b. Divide the chickpea mixture into 12 equal portions, shaping each portion into a ball. In a shallow dish, spread 2 tablespoons of olive oil. Heat the remaining tablespoon of olive oil in a large non stick skillet over medium heat. Add half of the falafel balls and cook until golden brown on all sides, approximately 3 4 minutes per side. Transfer cooked falafels to the dish with oil and repeat with the remaining falafels. c. Warm tortillas in a dry skillet or microwave for 10 15 seconds. Spread a generous amount of tahini sauce on each tortilla, leaving a small border around the edges. Top with lettuce, sliced tomatoes, olives, red onion, and cucumber. Add three falafel balls to each wrap, placing them along the center. d. Fold in the sides of the tortillas and roll them up tightly. Cut each wrap diagonally into two halves. Serve with lemon wedges on the side.

Chef’s Insight

The key to perfect falafel is to let the mixture rest before shaping and frying, which allows the chickpea flour to absorb moisture, creating a tender interior texture.

Notes

Ensure all ingredients are certified gluten-free to avoid cross-contamination.