Name: Falafel Wraps
Prep time: 1 h
Cook time: 20 min
Total time: 1 h 20 min

Falafel Wraps

If there is something I will never forget about my visit to Lebanon, besides the delicious flavors, it is the strong smell of fresh herbs. It does not matter where you are or the time of the day that smell permeates your memory.

Lebanese cuisine is world famous for its variety of dishes, unique, healthy and tasty. It is, without a doubt, one of the best cuisines in the Middle East and the world.

I traveled to Lebanon for a week to learn the secrets of their gastronomy and I had the opportunity to discover a part of its by the hand of a girl who show me how to prepare tabulé, kihbeh, falafel and much more recipes in the perfect Lebanese style, but I was also lucky to have friends living in Beirut who, like me, are passionate about world cuisine and they showed me the best places to enjoy this delicious cuisine.

Alicia Santana, Lebanon 2018

You can find more information about my gastronomic travel to Lebanon on my blog https://www.kikasbocadillos.com/lebanon-the-pleasure-of-eating-healthy/

In this moment I want to start sharing with you some of the recipes that I had the opportunity to learn during my visit to this wonderful country, starting by their famous falafel.

After trying this recipe you must will ask to yourself why you didn’t try it before.

Let me your questions or comment at the bottom of the recipe. And, of course, leave your like if you liked it 🙂

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Ingredients

For falafel
500 gr dried chickpeas
300 gr. dried cracked broad beans
1 bunch of fresh coriander
1 bunch of fresh mint
10 garlic cloves
1 large onion
1 fresh hot pepper (optional)
2 tablespoons powdered coriander
1 tablespoon powdered cumin
1 tablespoon of sesame seeds
1 teaspoon of salt
1 tablespoon baking soda
For tahineh sauce
2 tablespoons sesame cream (tahineh)
2 garlic cloves
1 lemon juice
Water to will
Salt to will
For to serve
Small bunch of spring onions
1 roman lettuce
3 tomatoes
Pickles to will
2 cucumber
20 Pita breads

Steps

Step 1
For Falafel
Step 1

The night before: Soak broad beans and chickpeas, separately, over the night (or at least 10-12 hours before to use them), covering with water and -½ tablespoon of baking soda each.
Step 2
After this time, rinse well in a colander, run them through the mixer twice, together with all the herbs, onion and garlic. It is important not to leave lumps in the dough in this step.
Step 3
Season your falafel with the coriander and cumin powder and salt.
Step 4
Add the sesame seeds and mix well. Shape your falafel as you will and deep-fry them in a pan covered with vegetable oil at medium-high heat, until they get dark golden.
Step 5
Remove them with a slotted spoon and let them rest on kitchen paper to drain the excess of oil.
For tahineh sauce
Step 1

In a blender, mix sesame cream (tahineh) with lemon juice, crushed garlic and salt. Add water to will.
Serving your falafel
Step 1

Cut all the vegetables julienne style.
Step 2
Take one tortilla and fill it with some vegetables.
Step 3
Put two or three falafel and crush them over the vegetables.
Step 4
Cover it all with tahineh sauce and wrap them. Repeat the same procedure with the rest of the falafel
Step 5
Cut your rolls in half and serve them with salad and tahineh sauce.

Enjoy it!