Baked Falafel Wraps

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Baked Falafel Wraps

Ingredients:

  • 1 (15 oz.) can chickpeas, rinsed
  • ½ cup chopped fresh flat-leaf parsley
  • ½ cup chopped fresh cilantro
  • ½ cup grated red onion
  • ¼ cup panko breadcrumbs
  • 2 Tbsp. garlic tahini
  • 1 tsp. grated lemon zest
  • 2 Tbsp. lemon juice, divided
  • 1 tsp. ground cumin
  • ¼ tsp. salt 
  • 1 lg. clove garlic, grated
  • 1 cup thinly sliced English cucumber
  • ½ cup thinly sliced red onion 
  • 1½ Tbsp.extra-virgin olive oil
  • 2 cups arugula
  • 4 (10-inch) whole-wheat wraps
  • 1 small tomato, sliced
  • Additional tahini sauce

Directions:

  1. Preheat the oven to 350 F.
  2. Line a baking sheet with foil; coat with cooking spray.
  3. Pulse chickpeas, parsley, cilantro, grated onion, panko, tahini, lemon zest, 1 tablespoon lemon juice, cumin, salt and garlic in a food processor until a coarse meal forms, 10 to 12 pulses, stopping to scrape down the sides as needed.
  4. Shape the mixture into four patties using about ½ cup each. Arrange the patties on the prepared baking sheet; coat tops with cooking spray. Bake for 10 minutes.
  5. Flip the patties; coat tops with cooking spray. Continue baking until golden brown, 10 to 12 minutes.
  6. Meanwhile, combine sliced onion, cucumber, oil and the remaining 1 tablespoon lemon juice in a medium bowl. Let stand at room temperature, stirring occasionally, for about 20 minutes.
  7. Remove the patties from the oven; let cool for 5 minutes. Cut in half.
  8. Meanwhile, place wraps directly on oven racks; bake until just warmed through, about 1 minute.
  9. Add arugula to the cucumber mixture; toss to combine.
  10. Place the warmed wraps on a work surface; top evenly with the arugula mixture, falafel halves, tomato slices and tahini sauce. Working with 1 wrap at a time, fold one side of the wrap over the center and roll up burrito-style. Wrap the bottom half with foil to hold the wrap together.

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