Recipe by Erin Grunstein

Falafel Arayes

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Parve Parve
Easy Easy
3 Servings
Allergens

This is one of those recipes that came about when I realized I didn’t have what I needed for my originally planned dinner. And it’s definitely staying on the dinner rotation.

Ingredients

Main ingredients

  • 2 cloves garlic

  • 1 shallot

  • 1 can Haddar Chickpeas, rinsed, drained and dried

  • 1 tablespoon shawarma seasoning

  • 1/2 cup parsley

  • 2 tablespoons sesame seeds

  • 1 teaspoon baking powder

Directions

Prepare the Falafel Arayes

1.

In a food processor, process garlic and shallots. Add remaining ingredients (excluding extra oil to brush and tortillas). Pulse until a rough course mixture is formed. Refrigerate for 30 minutes (not absolutely necessary – I skipped this step once).

2.

Fill each tortilla with about two tablespoons of falafel mixture, fold in half and flatten. Brush both sides of tortillas with some olive oil.

3.

To cook, I used a panini press, but you can also grill on each side until nicely browned in a grill pan or a regular pan.

Notes:

You can make these in larger tortillas or in pitas – they’ll be equally delicious.

Prepare the Falafel Arayes

Yield about 15 mini arayes

Falafel Arayes

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Brocho
Brocho
4 years ago

Didn’t try it yet but sounds like a GREAT idea! Can’t wait to try it!!!