Baked Falafel Wraps Recipe Image

Baked Falafel Wraps

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Prep Time
20
 minutes
Cook Time
25
 minutes
Makes
6
 servings
  • Ingredients & Instructions
  • Reviews

FEATURED PRODUCT


INGREDIENTS


  • 6

    Mission Gluten Free Spinach Herb Tortilla Wraps, warmed
  • 1

    can (15 oz.) Chickpeas, drained
  • ¼

    cup Parsley, chopped
  • ¼

    cup Red or yellow onion, diced
  • 3

    tbsp. Gluten-free all-purpose flour
  • 3

    tbsp. Extra virgin olive oil, divided
  • 2

    Garlic cloves, chopped
  • 1 ¼

    tsp. Salt, divided
  • 1

    tsp. Cumin
  • ½

    tsp. Coriander
  • cup Tahini
  • cup Water
  • 1 ½

    tbsp. Lemon juice
  • 2

    cups Romaine lettuce, shredded
  • 2

    Medium ripe tomatoes, thinly sliced
  • ¾

    cup Feta cheese crumbles
  • ½

    Red onion, thinly sliced

INSTRUCTIONS


  • Step 1

    Preheat oven to 375°F. Line a rimmed baking sheet with parchment and brush with 1 tablespoon oil.

  • Step 2

    In a food processor, combine chickpeas, parsley, onion, flour, 1 tablespoon oil, garlic, 1 teaspoon salt, cumin, and coriander. Pulse until finely ground and combined. Use a ¼ cup measure to portion mixture and shape into patties. Transfer to prepared baking pan and brush tops of falafel with remaining tablespoon oil.

  • Step 3

    Bake for 12 minutes, carefully flip and bake for 12 minutes more or until golden brown.

  • Step 4

    While falafel bakes, whisk to combine tahini, water, lemon juice and ¼ teaspoon salt in a medium bowl.

  • Step 5

    Lay out warm tortillas on a clean work surface and top with falafel, romaine, tomatoes, onion and feta. Drizzle with tahini sauce, fold in one ends then roll to create wrap.

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