Lebanese Style Falafel Wrap

Name: Lebanese Style Falafel Wrap
Prep time: 12 h
Cook time: 15 min
Total time: 12 h 15 min
Cuisine: Middle Eastern
Ingredients: 2 cups of dried chickpeas; 1 small onion; 1 handful coriander; 1 handful parsley; 2 tsp cumin; 1 tsp salt; 2 x turnips; 1 x beetroot; 1 1/2 cups water; 1 cup white vinegar; 3 tsp salt; 3 tsp sugar; 2 tbsp tahini; 2 lemons squeezed; 2 cloves of garlic; 3 tbsp water; 1 pinch salt; Pita breads (warm); Tomatoes; Parsley

11 steps

Prep:12hCook:15min

Starting a new series of street food from around the world starting with a Lebanese style falafel wrap .

Updated at: Mon, 11 Sep 2023 18:14:26 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories351.4 kcal (18%)

Total Fat7 g (10%)

Carbs57.2 g (22%)

Sugars12.5 g (14%)

Protein16.4 g (33%)

Sodium1697.4 mg (85%)

Fiber10.3 g (37%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

Instructions

Step 1

Place the chickpeas in a bowl and cover with water. Make sure you add 1-2 inches of water above the chickpeas (they absorb a lot). Cover and leave in the fridge for at least 12 hours.

Step 2

Drain the chickpeas, quarter the onion and place in a food processor with the coriander and parsley. Season with salt and blend. Slowly add a little water until you have a thick paste. Be careful not to add too much water as don't want it to be wet.

Step 3

Place into a bowl, cover and leave in the fridge for 2 hours.

Step 4

For the pickles, peel and slice the turnips and beetroot into strips. Place in a mason jar.

Step 5

For the pickle juice, add the ingredients to a sauce pan and heat until simmering. Make sure to stir well and pour over the turnips and beetroot. Seal the jar and leave in the fridge for a few hours.

Step 6

Juice the lemons and finely chop the garlic.

Step 7

In a bowl add the tahini along with the garlic and lemon juice, stir well whilst slowly adding the water. Keep pouring in the water until you have a smooth, white sauce. Place into a squeeze bottle and leave in the fridge.

Step 8

Bring out the falafel, add the cumin and mix well. Roll into balls and then shape into small hockey pucks whilst making a small divet in one side.

Step 9

In a deep pan add 1 1/2 inches of oil (canola, sunflower etc) and heat to 170c/340f. Drop in the falafel and fry until a deep brown colour. Make sure to turn whilst frying so one side doesn't burn.

Step 10

Remove and place on paper towel to soak up excess oil and season with a little salt.

Step 11

Then it's time to serve! Open the pitas, place in the falafel and squash a little. Add chopped parsley, pickles and fresh tomatoes. Top generously with tahini sauce, wrap and enjoy!