Beetroot Felafel wrap

Felafel is a Middle Eastern snack. It’s made out of chickpeas. You can have it with tahini sauce. I have created my own variant which is a fusion of beetroot and it’s really healthy and delicious. The wrap is made with a soft flatbread rolled around a filling. The usual flatbreads are wheat or white tortillas, lavash, or pita. I made with wheat tortillas.

Total Time: 40 minutes
Preparation Time: 20 minutes
Cooking Time: 20 minutes
Serve: 4

For The Felafel

Ingredients:

  • 2 cups cooked chickpeas
  • 2 beetroot Boiled
  • 1/4 parsley, chopped
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 1 teaspoon green chili
  • 1 teaspoon garlic paste
  • salt to taste

Instructions:

  1. Add all the ingredient into the food processor and grind until everything has broken down. It doesn’t need to be pureed completely, just broken down into tiny pieces so that when you compress, everything binds together.
  2. Roll into ball shapes and push them down into mini patty shapes.
  3. Heat the non-stick griddle on the stove and place 5 to 6 patties on it, cook on a medium/low heat for about 8 to 10 minutes.
  4. Serve right away.
  5. Felafel are best served with tahini sauce but I also made little bit different mint tahini sauce.

Mint Tahini Sauce

Ingredients:

  • 1 cup fresh mint
  • 1 cup fresh coriander
  • 1/2 cup fresh yogurt
  • 2 tablespoon tahini sauce
  • 2 cloves garlic
  • 2 tablespoon lemon juice
  • 1 teaspoon green chili
  • salt to taste
  • 1/2 teaspoon black salt

Instructions:

  1. Add all the ingredients into the grinder and make a smooth paste.

For The Flatbread

Ingredients:

  • 1 cup wheat flour
  • 1 1/2 tablespoon oil
  • wheat flour for rolling

Instruction:

  1. Combine the flour, 1 tablespoon of oil in the bowl and knead a soft dough using enough water. Use 1/2 tablespoon of oil and make a smooth surface and knead nicely. Cover and keep the dough aside for 15 to 20 minutes.
  2. Divide the dough into equal portions and roll out each portion of the dough into a thin circle using a little whole wheat flour for rolling.
  3. Heat a non-stick flat griddle on a high flame and when hot, place the flatbread gently over it.
  4. Cook till small blisters appear on the surface. Turn over the flatbread and cook few more seconds.
  5. Cook it on an open flame till it puffs up and brown spots appear on both the sides.
  6. Repeat with the remaining dough portions to make more flatbread(roti).

For The Wrap

Ingredients:

  • 1 cup zaátar leaves
  • 1 cup parsley
  • 1 cucumber slice
  • 1 tablespoon sumac
  • 1 tablespoon sesame seeds

Instruction:

  1. To make a beetroot wrap, on flatbread surface you need to add parsley, cucumber, zaátar leaves and beetroot felafel.
  2. On Top of the beetroot, felafel drizzle some minty tahini sauce and sprinkle some sumac and sesame seeds.