Falafel Flatbread Wraps

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by Heather Harris Brady

If you’ve followed the blog for any bit of time you’ve encountered manifestations of my ethnic food withdrawal. We now have a food truck in TC with amazing falafel and their version inspired me to take a crack at it. I probably wouldn’t have tried a year ago, but since then I’ve become the proud owner of a rockin’ food processor (thanks Aunt Linda!) and it makes falafel a breeze.

Falafel is typically fava beans or a combination of fava and garbanzo. Go ahead and use whatever strikes your fancy. I used only garbanzo beans, because I luurve them. To make the tangy garnish I used a Lemongrass Mint Balsamic Vinegar from Fustinis:

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You can google them, they have all sorts of amazing oils and vinegars.

Falafel Flatbread Wraps

For two sandwiches:

  • One can of garbanzo beans
  • ¼ c. olive oil
  • ¼ c. minced onion
  • 1 T. minced garlic
  • 1 T. flour
  • 1 t. cumin
  • 1 T. harissa
  • Fresh black pepper to taste
  • Cucumber and onion slices for garnish
  • Cider or flavored vinegar
  • Your choice of hummus, 2/3 c.
  • Two flatbreads

Combine the cucumber and onion slices, cover them with the vinegar and set aside.

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Remove the skins from the garbanzo beans. Combine them in the food processor with the oil and onion.

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Process until finely chopped, add the spices and continue to process to a fine, easily packable consistency (about one minute).

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Form the paste into four oblong patties about 1.5” x 3”.

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Heat 2 T. of olive oil in a large skillet. Add the patties and brown them well on each side.

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Warm the flatbread either in the oven or microwave.

To serve, spread each flatbread with half of the hummus. I used roasted red pepper.

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Lay two falafel patties on top and garnish with the cucumber and onion.

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Wrap in foil and serve warm.

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One year ago: Raspberry Cream Cheese Danish

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