Falafel Wrap with Tzatziki Sauce

• Vegetarian

• Produce

  • 1 cup Cherry tomatoes
  • 1 cup Chickpeas, dried
  • 1 cup Cucumber
  • 1 big handful Dill, Fresh
  • 1 English cucumber, medium
  • 5 Garlic clove
  • 1 big handful Parsley, fresh
  • 1/2 cup Red cabbage
  • 1/2 Red onion
  • 1/4 cup Red onion
  • 1 Some shredded lettuce
  • 1 Zucchini, small

• Condiments

  • 1/4 tsp Lemon juice

• Baking & Spices

  • 3 tbsp All-purpose flour
  • 1 tsp Baking powder
  • 1 Black pepper
  • 1/4 tsp Paprika, Powder
  • 3/4 tsp Salt
  • 1 Salt and freshly ground black pepper
  • 1 Salt and pepper
  • 2 tsp Sesame seeds

• Oils & Vinegars

  • 1 Canola oil
  • 1 tsp Olive oil
  • 1 Olive oil

• Nuts & Seeds

  • 1/2 tsp Cumin, ground

• Bread & Baked Goods

  • 4 Tortilla wraps

• Dairy

  • 3 cups Greek yogurt, nonfat plain

Found on yummyaddiction.com

Description

Directions

• Line a colander over a bowl with several layers of cheesecloth. Place the yogurt on the cheesecloth and allow to drain for 1 1/2 hours. Meanwhile, coarsely grate cucumber. Place the grated cucumber in another colander and sprinkle with salt. Let stand and drain for an hour. Then squeeze excess moisture from cucumber.
• In a medium bowl, combine the drained yogurt, cucumber, garlic, chopped fresh dill, olive oil, salt and pepper. Taste and add more salt, pepper or garlic, if desired. Store in the refrigerator.
• Drain the chickpeas well and place on paper towel to remove the remaining exterior water. Transfer drained chickpeas, red onion, garlic, cumin, lemon juice, paprika powder, parsley, salt and black pepper to a food processor and pulse until roughly mashed. Stop the processor as needed to scrape down sides of bowl. You should achieve a paste-like consistency, but it doesnt need to be perfectly smooth - mixture should remain slightly chunky.
• Spoon the mixture into a large bowl, add the flour, baking powder and sesame seeds, and stir until well combined. If the mixture is too moist or sticky at this stage, add a little bit more flour, until the mixture holds together. Then cover with plastic wrap and allow to rest in the refrigerator for an hour.
• Once the falafel mixture has chilled, shape it into small balls (I made 18 balls). Heat the oil in a large saucepan over medium heat, until the oil is hot (350 F). Fry the balls in batches, without crowding, until nicely browned, turning as necessary (about 2-3 minutes) and set aside on paper towels to drain.
• Preheat oven to 375 degrees. Place sliced zucchini on a baking sheet and drizzle with olive oil, salt and pepper. Roast for about 20 minutes, or until lightly browned.
• Heat the tortillas in the microwave for 20-30 seconds, or until warm. Place desired amount of lettuce on a tortilla. Layer the tortilla with 1/4 of zucchini, 1/4 cup of halved tomatoes, 1/4 cup of cucumber, 1/8 cup of grated red cabbage, some slices of red onion, 3-4 falafel balls and 1/4 of Tzatziki sauce. Roll up the tortilla. Repeat process with the remaining tortillas. Enjoy!