Green Falafel Wraps

Green Falafel Wraps

Inspired by Kareem's Falafel, Anaheim, California

Green Falafel Wraps  | http://saltandwind.com My friend Delilah has taught me a lot. She's taught me that a train cocktail is a must when taking the Amtrak surfliner for our weekend Baja California trips...
Cuisine
Ingredients
18
Hands-On Time
15 minutes
Total Time
25 minutes
Yield
12 falafel
Servings
2 to 6
Diet
Green Falafel Wraps  | http://saltandwind.com
Skill
Intermediate
Course
Appetizer, Dinner, Lunch, Main, Side, Snack
Cuisine
Middle Eastern
Ingredients
18
Hands-On Time
15 minutes
Total Time
25 minutes
Yield
12 falafel
Servings
2 to 6
Diet
Vegetarian
Green Falafel Wraps  | http://saltandwind.com

My friend Delilah has taught me a lot. She's taught me that a train cocktail is a must when taking the Amtrak surfliner for our weekend Baja California trips. She's taught me that is perfectly fine to steal your neighbors loquats if it's to make jam that you'll then give to said neighbor. And she's taught me about the magic that is Kareem's Falafel mix. I'm not one for premade mixes but this is a super green, parsley-loaded falafel mix that's so addictive you could eat it endlessly. But fighting a few hours of SoCal traffic all in the name of falafel mix seemed a bit ridiculous so I set out to make my own version, which I now make for anything from a weeknight dinner to a falafel salad I pack for my next flight. 

Ingredients

  • 2 cups chickpea flour
  • 1 bunch (about 2 to 3 ounces) fresh Italian parsley leaves
  • 3 garlic cloves
  • 1 tablespoon freshly squeezed lemon juice

    plus more for serving

  • 2 teaspoons kosher salt
  • 1 1/2 teaspoons coriander seeds
  • 1 teaspoon ground cumin
  • 1/4 teaspoon baking soda
  • 2/3 cup hot water
  • neutral oil (like canola, grapeseed, or peanut oil)
  • Little Gems Lettuce or Butter Lettuce

    for serving

  • heirloom tomatoes

    for serving (optional)

  • Persian cucumber

    for serving (optional)

  • carrots

    for serving (optional)

  • Plain whole milk yogurt

    for serving (optional)

  • tahini

    for serving

  • avocados

    for serving (optional)

  • roasted salted peanuts

    for serving (optional)

Instructions

Place the flour, parsley, garlic, baking soda, salt, cumin, coriander, and lemon juice in the bowl of a food processor fitted with an S-blade and process until the parsley is well chopped and the mixture is green. With the processor running, pour in the water and process until the mixture is throughly moistened and mixed. Set aside at least 5 minutes to rest before using.  

Meanwhile, heat 2-inches of oil in a large frying pan over medium-high heat. Divide the falafel mix into 12 portions and form in patties. When the oil is hot, carefully place about 4 to 6 pieces into the oil and cook for 4 minutes. Flip and press down with the back of a spatula to make a flat patty. Cook for another 3 to 4 minutes then remove and drain on a paper towel and salt immediately. Repeat with remaining falafel mix.

Tip

Falafel can be kept warm in oven while frying remaining balls.

To serve, place a spoon of yogurt in a lettuce leaf then add in the falafel, any vegetables you want to add, top with a drizzle of tahini and serve. 

Footnotes

Food styling and photography by Aida Mollenkamp

http://saltandwind.com/recipes/464-green-falafel-wraps-recipe

Comments