Do you remember my recent post about the trip to Paris? This post inspired me to make these cute falafel balls! We tried them once and were in LOVE so I thought it’s a great chance to taste them and experience that unique flavor again. 😉
I love these balls. They are so delicious, easy to make, and healthy. Actually, it’s really hard to believe that they contain no meat at all!
Falafels are absolutely vegan. They are made from chickpeas, which are high in protein and fiber. They are so good for you! Even if you are not vegan, there is something you will love!
These delicious bite-size falafels have a beautiful nutty texture and so much flavor. They are so good on their own, but I thought, why not to make a falafel wrap? A wrap full of salad, some vegetables, tzatziki sauce and falafel balls… Yum! Everything sounds so tasty!
Well, it’s better to make the tzatziki sauce first. You can make this the day before and let it sit in the refrigerator or just do before making falafel. Preparing the sauce takes some time, because you need to drain the yogurt and grated cucumber. Keep this in mind.
As I said, it’s so easy to make falafel! Place all ingredients except flour, baking powder and sesame seeds in the blender or food processor and pulse until roughly mashed. The mixture should be thick and remain slightly chunky. Don’t add any water! Then add flour, baking powder and sesame seeds, and stir, until well combined. It’s very important to chill the mixture before deep frying or falafel balls will fall apart.
You can fill your wrap with all kinds of goodness. I filled them with some shredded lettuce, roasted zucchini, cherry tomatoes, cucumber, red cabbage, red onion, and, of course, falafel balls and tzatziki sauce.
Mmmm… the taste is gorgeous!
If you have never tried falafel, you are missing out on something AMAZING!! This falafel wrap recipe makes a great dinner option or a filling lunch.
So, are you hungry now? 🙂
- 3 cups nonfat plain Greek yogurt
- 1 medium English cucumber , seeded and grated
- 3 garlic cloves , finely minced
- 1 big handful of fresh dill , finely chopped
- 1 teaspoon olive oil
- salt and freshly ground black pepper , to taste
- 1 cup dried chickpeas , soaked in cold water overnight
- 1/2 red onion , chopped
- 2 garlic cloves
- 1/2 teaspoon ground cumin
- 3/4 teaspoon salt
- 1/4 teaspoon lemon juice
- 1/4 teaspoon paprika powder
- 1 big handful of fresh parsley , chopped
- black pepper , to taste
- 3 tablespoons all-purpose flour
- 1 teaspoon baking powder
- 2 teaspoons sesame seeds
- canola oil , for deep frying
- 4 tortilla wraps
- 1 small zucchini , thinly sliced
- 1 cup cherry tomatoes , halved
- 1 cup cucumber , quartered and sliced
- 1/2 cup red cabbage , grated
- 1/4 cup red onion , thinly sliced
- some shredded lettuce
- olive oil
- salt and pepper , to taste
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 doesn't 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!