Spinach Falafel Wrap
Falafel is a fun, street-food kind of sandwich filler. This spinach-loaded version, served on a tortilla, makes for an easy grab-and-go lunch that can be made up to three days in advance.
The recipe makes 4 wraps, but yields about 12 extra falafels. Store these extras in an airtight container in the refrigerator or freezer, and pull them out for quick sandwiches or salad toppers.
Makes
Serving size
Ingredients
6 ounces baby spinach
1 (15-ounce) can chickpeas, drained and rinsed
2 teaspoons ground cumin
¾ cup flour
2 tablespoons canola oil, divided, for frying
¼ cup plain, unsweetened yogurt
2 cloves of garlic, minced
Juice of 1 lemon
Black pepper, freshly grounded, to taste
4 tortillas
1 cucumber, cut into spears
2 slices red onion
Salad greens, for serving
Instructions
- Place the spinach in a colander in the sink, and pour boiling water over it to wilt the spinach. Allow it to cool, then press as much water out of the spinach as possible.
- In a food processor, add the spinach, chickpeas, cumin, and flour. Pulse until just blended.
- Divide the mixture into tablespoon-size balls, and use your hands to press them flat into patties.
- In a large skillet over medium-high heat, heat 1 tablespoon of oil. Add half of the falafel patties, and cook for 2 to 3 minutes on each side, until browned and crisp. Repeat with the remaining falafel patties.
- In a small bowl, combine the yogurt, garlic, lemon juice, and pepper.
- On each tortilla, place 3 falafel patties, a couple cucumber spears, a few red-onion rings, and a handful of salad greens. Top each with 1 tablespoon of the yogurt sauce.
Cooking Tip
Use other sandwich wraps, such as flatbreads or pita, if desired.
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