Falafel Wrap with Lemon-cucumber Yogurt Sauce

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2 servings

Ingredients

• 1 cup dried chickpeas, soaked overnight and drained
• ¼ cup chopped cilantro or parsley
• ¼ cup lemon juice, divided
• 2 tablespoons curry powder
• 1 ½ teaspoon fine sea salt, divided
• 3 tablespoons chickpea flour
• 1 tablespoon olive oil
• ½ cucumber, shredded on a box grater
• ½ cup fat-free Greek yogurt
• 2 Tumaro’s 8" Premium White Carb Wise Wraps
• 6 butter lettuce leaves

Directions

1. Preheat oven to 400℉.
2. In a food processor, combine soaked chickpeas, cilantro, 3 tablespoons lemon juice, curry powder, and 1 teaspoon salt. Pulse until well combined and chickpeas are very finely chopped, but not pureed.
3. Transfer to a bowl and mix in flour. 
4. Spray a baking sheet with non stick cooking spray. Roll 2 tablespoons mixture in hands and place on baking sheet flattening slightly. Repeat with remaining mixture. Drizzle olive oil over top. Bake 20-25 minutes or until browned and crisp.
5. In a small bowl, stir together cucumber, yogurt, remaining 1 tablespoon lemon juice, and ½ teaspoon salt.
6. Lay wraps on a countertop. Line with lettuce leaves. Place 3 falafel on top and drizzle with yogurt sauce. Roll up and serve.