[tweetmeme source=”VeganChickie”] Before today I’ve always been the felafel-in-a-box kind of girl, but one of the things about living 50kms away from the nearest supermarket is that you either have to get very good at foretelling your cravings, or you have to improvise when they appear. Apparently my craving radar was off this week because I wasn’t prepared but I’m pretty happy with the results of this recipe. I’ve always preferred oven-baked felafel to deep fried ones and my mini muffin tray was the perfect way to cook them that way. The falafel were especially delicious wrapped up in mountain bread with avocado, sweet chili sauce and salad. The recipe makes 12.

Felafel Wraps

Ingredients

1 cup canned chick peas
1 cup canned lentils
1 medium leek finely chopped
1 clove garlic, minced
1/2 cup fresh parsley
1/4 cup fresh coriander
1/2 tbs cumin
1/2 tbs dried chili flakes
1/2 cup bread crumbs
1/2 tsp baking powder
2 tbs water
Salt & Pepper to taste

For the wraps:
3 sheets of mountain bread (or other wrap)
1 avocado, mashed
1 tomato, sliced
1 cup lettuce leaves, shredded
1/2 cucumber, sliced
2 tbs sweet chili sauce

Method

1. Preheat your oven to 180 degrees. In a blender combine the chick peas, lentils, leek, garlic, parsley, coriander, cumin, chili flakes, breadcrumbs and water. Blend until combined – the results will be a thick paste. Mixture needs to be solid enough to form a ball, you may need to add more water or breadcrumbs to get the perfect consistency.

2. Roll the mixture into 12 balls and place on an oven tray, bake for 40 minutes, turning the balls over after 20 minutes.

3. Assemble your wrap with mashed avocado, lettuce, cucumber & tomato, top with your cooked felafels and cover with sweet chili sauce. Wrap and Eat!








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