Falafel Wrap with Lemon-cucumber Yogurt Sauce

Crispy falafel wrap with cucumber yogurt sauce dripping

Serving Size:

2

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.