Falafel-Inspired Wraps

Chavi Feldman Recipe By
  • Cooking and Prep: 10 m
  • Serves: 4
  • Contains:

One of my sons barely eats any protein; he’s a pizza and macaroni kind of guy.  But for some reason, he actually likes chickpeas!  Needless to say, I try to have them in my fridge at all times.  When trying to use up some of the extra chickpeas, I came up with this delicious version of a chickpea salad.  Think deconstructed falafel, without all of the frying and extra calories!  Yum!

Ingredients (18)

For the Salad

For the Wraps

Start Cooking

Chickpea Salad

  1. Place chickpeas in a large bowl and mash gently with a potato masher, taking care not to mash too finely.  (Leave some chickpeas whole for added texture).

  2. Add techina, lemon juice, olive oil, fresh parsley, and spices and mix gently to combine.  Adjust seasoning to taste.

Tip:

Try this chickpea salad on a cracker for a tasty alternative to tuna salad!

Assemble the Wraps

  1. Smear one tablespoon of mayonnaise onto the center of each wrap.  Place about half a cup of the chickpea salad on top of the mayo, flattening it down with a spoon.  

  2. Divide vegetables evenly among the four wraps, arranging on top of the chickpea salad.  Drizzle generously with additional techina.  

  3. Fold the ends of the wraps toward each other over the filling and roll closed.  Slice each wrap in half horizontally to serve.

Variation:

Use vegan mayonnaise to keep these wraps totally vegan.

Credits

Photography: Moishe Wulliger

Styling: Renee Muller

EMAIL
Please Log in to post a review How'd it turn out? Write a review. POST
Community Rating No Ratings Yet.
Please Log in to ask a question How'd it turn out? Write a review. POST

NEWSLETTER
Subscribe to kosher.com

For the latest and trendiest recipes!
Subscribe to kosher.com
For the latest and trendiest recipes!
BACK TO TOP