Falafal Wrap

This wrap infuses traditional Afghan flavors into every bite, transforming classic falafel into a savory, spiced delight. Paired with a creamy, homemade avocado and jalapeño sauce, this wrap offers a bold twist on a beloved favorite.

Servings

6

Prep Time

25 Hours

Cook Time

6 Min

Ingredients

1 cup uncooked chickpeas, soaked for 1 day

1 shallot, finely diced

6 garlic cloves, minced

2 tbsps Noshejan Afghan Masala

cup chopped cilantro

1/2 cup diced carrots

1/2 cup diced zucchini

1/2 tsp baking powder

Canola oil, for frying

1 large avocado, seeded and the flesh scooped out

1/3 cup sour cream

Juice of two limes

1/2 jalapeño, seeded and diced

Lavash bread

1/2 cup prepared hummus

Lettuce

Sliced tomatoes

Sliced radishes

Instructions

Drain and rinse the chickpeas. Pat them completely dry.

Combine chickpeas, shallot, garlic, Noshejan Afghan Masala, 1/2 cup cilantro, carrots, and zucchini in a food processor. Run for 30 seconds and scrape the sides. Repeat this process until everything looks combined, about 3-4 times. Transfer to a container with an airtight lid and refrigerate, covered, for at least 1 hour.

Add the baking powder to the falafel dough and mix well.

Add enough oil to a large frying pan to bring it to 1/4" in height. Heat over medium-high heat.

Form the falafel patties by rolling them into the size of a golf ball and then gently flattening them to 1/2" thick.

Fry each patty for 2-3 minutes per side until golden brown. Remove from heat and drain on a paper towel-lined plate. Fry in batches if necessary to avoid crowding.

Combine the avocado, remaining cilantro, sour cream, lime juice, and jalapeño in a food processor. Process until smooth.

To plate, lay lavash bread on each plate. Spread hummus along 1/3 of the end of the bread. Place falafel in a line over the hummus toward the end of the bread, leaving an inch of bread at the end.

Drizzle the avocado sauce over the falafel patties. Top with lettuce, tomatoes, and radishes. Roll the wrap and enjoy!