Deconstructed Falafel Wraps
with tomato and cucumber salad
Falafel can be tough to make on a weeknight, so we're doing a simpler 'deconstructed' version for hearty and delicious Mediterranean wraps. Serve it up with a side of tomato and cucumber salad for the best of summer's bounty!
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Proteins
Cuisines
Ingredients
Deconstructed Falafel Wraps:
- Parsley - 1/4 cup , chopped
- Shallots - 1/2 bulb , diced
- Garlic - 1 clove , minced
- Tahini - 1/4 cup
- Water - 1/4 cup
- Lemon juice - 1 Tbsp
- Garbanzo beans (14 oz / 387 g) - 1 1/2 cans
- Panko - 1/2 cup
- Cooking oil - 2 Tbsp
- Cumin - 2 tsp
- Coriander - 1 1/2 tsp
- Flatbreads, pita, or naan - 4
- Za'atar (optional) - 1/2 tsp
- Arugula - 2 oz
Tomatoes and Cucumber Salad:
- Parsley - 3 Tbsp , chopped
- Shallots - 1/2 bulb , diced
- Tomatoes, cherry or grape - 1/2 pint , halved
- Cucumbers - 12 oz , chopped
- Vinegar, balsamic - 2 tsp
- Olive oil - 4 tsp
Prep
- For both falafel and salad | Parsley / Shallots - Prep as directed. (Can be done up to 4 days ahead)
- Make tahini sauce - Mince garlic. Mix tahini with water, lemon juice, and garlic. Season to taste with salt and pepper. (Can be done up to 4 days ahead)
- Chickpeas - Drain and rinse.
- Tomatoes / Cucumbers - Prep as directed.
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Make
- Heat up your broiler (we promise to keep the oven time short, because it’s hot!) and situate top rack so that it’s about 6” (15cm) from heat source.
- Spread chickpeas out onto a sheet pan and using a tenderizer, smash beans some so they’re just slightly split. Toss chickpeas with panko, oil, cumin, coriander, and some salt and pepper. Re-spread out on the sheet pan and broil for 10 to 12 minutes, shaking and rotating pan once midway through.
- Once chickpeas are done, you can also toast flatbreads under broiler - just a minute on each side will do.
- Toss chickpeas with the falafel’s portion of parsley and shallots, tahini sauce, and za’atar (if using).
- Toss tomatoes and cucumbers with the salad’s portion of parsley and shallots, balsamic vinegar, and olive oil. Season to taste with salt and pepper.
- Divide deconstructed falafel and arugula across flatbreads and roll up. Enjoy with tomatoes and cucumbers on the side.
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