Craving a flavorful and satisfying meal that's both quick to make and bursting with authentic Lebanese taste? Look no further than the humble falafel wrap! This isn't your average falafel; we're diving into the heart of Lebanese cuisine, exploring the secrets to creating perfectly crisp falafel balls and a vibrant, herbaceous wrap. Forget dry, bland falafel – we'll guide you through selecting the best ingredients, ensuring your falafel is packed with flavor and texture, a true testament to Lebanese culinary artistry.
From the perfectly balanced blend of chickpeas and herbs to the creamy tahini sauce and the crispness of the pita bread, every element of this recipe contributes to an unforgettable experience. Get ready to embark on a culinary journey as we explore the traditional methods and modern twists that elevate this classic street food to a gourmet delight. Ready to create your own delicious Lebanese Falafel Wrap? Let's get started with the step-by-step instructions!
Tools Needed
- Food processor
- Bowl
- Rolling pin
- Frying pan
Ingredients
- Wheat flour: 1 1/2 cups
- Oil
- Salt: a dash
- Water
- Chickpeas: 1 cup (soaked for 6-7 hours)
- Onion: 1, roughly chopped
- Garlic: 5 cloves
- Lemon juice: 1/2 lemon
- Coriander leaves
- Parsley
- Cumin seed powder: 1/2 teaspoon
- Red chili powder: 1/2 teaspoon
- Coriander powder: 1/2 teaspoon
- Pepper powder: 1/4 teaspoon
- Baking soda: 2 pinches
- Rice flour: 2 tbsp (optional)
- Tahini paste
- Garlic paste: a dash
- Cabbage
- Carrots
- Tomatoes: finely chopped
- Hot sauce
- Pickled cucumber
Step-by-Step Instructions
Step 1. Prepare the Falafel and Flatbread
- Combine wheat flour, oil, salt, and gradually add water using the food processor until a dough forms. Knead for 1 minute and let rest for 15 minutes.
- Grind soaked chickpeas, onion, garlic, lemon juice, coriander, and parsley in the food processor using the chopper blade. Pulse until coarsely ground.
- Add cumin seed powder, red chili powder, coriander powder, pepper powder, salt, baking soda, and rice flour (optional). Mix well.
- Make small, flat rounds from the falafel mixture.
- Deep fry the falafel until golden brown.
- Roll out a portion of the rested dough, brush with oil, sprinkle with flour, fold in half, and roll again into a thin, round flatbread. Cook on a hot pan with a little oil until golden brown.
Step 2. Make the Sauces and Salad
- Whisk together tahini paste, garlic paste, chopped parsley, lemon juice, salt, and water until smooth and desired consistency is achieved.
- Shred cabbage and carrots using the food processor's slicer. Add finely chopped tomatoes. Refrigerate.
Step 3. Assemble the Wrap
- Spread hot sauce on the flatbread. Add falafel, drizzle with tahini sauce, add pickled cucumber, and top with the chilled salad. Wrap tightly.
Read more: Emirati Chebab Pancakes: Authentic Arabic Breakfast Recipe
Tips
- Soaking chickpeas for 6-7 hours helps make the falafel softer and tastier.
- Adding rice flour to the falafel mix helps create crispier falafel.
- The tahini sauce may thicken as you whisk it; add water as needed to reach the desired consistency.
Nutrition
- Calories: 600-700
- Fat: 25-35g
- Carbs: 70-85g
- Protein: 20-25g
FAQs
1. Can I make the falafel ahead of time?
Yes! Cooked falafel can be stored in the refrigerator for up to 3 days. Reheat gently in a pan or oven before using.
2. What can I substitute for tahini?
If you don't have tahini, you can try a creamy cashew or sunflower seed butter for a similar nutty flavor and consistency. The taste will be slightly different, but still delicious!
Enjoy your homemade Lebanese Falafel Wrap – a vibrant and flavorful explosion in every bite! This recipe is a perfect weeknight meal or a delightful treat for a casual gathering. Now go forth and impress your friends and family with your newfound falafel mastery!