A few months ago my family and I went to Pita Pit for the first time. It’s a Canadian chain, and it made me jealous when we got back to McDonald’s in the US. I ordered a falafel pita wrap, and it’s my inspiration for this recipe.
The perfect falafel wrap has three components: pita bread, falafel, and hummus. Here’s what you’ll need to make all of these components:
For the falafel:
For the hummus:
Full of Nutritional Powerhouses
The best kind of lunches are both delicious and nutritious. In this falafel recipe it’s made with limited oil, and it is packed with protein from the chickpeas and tahini. The kale provides iron, antioxidants and Vitamin C. It’s also high in dietary fibers. So all around, this is just a well-rounded-recipe to fuel you for the day.
Falafel also saves well, so you can make this lunch the day before and bring it with you easily. I know it’s easy to fall into the trap of buying fast food or packing unhealthy but convenient food. Recipes like these make it a tastier transition to a plant-based and nutritious diet.
I hope you enjoy this dillicious recipe and have a falefelous! (The food-lover’s-version of fabulous.)
Here’s the video you can see this recipe in! This recipe starts at 03:58. 🙂
Dillicious Falafel WrapsCourse: LunchDifficulty: Difficult
1 cup of chickpeas
2 cups of loosely packed kale
2 tablespoons of fresh dill
1 tablespoon of lemon juice
2 tablespoons of tahini
1 tablespoon of sea salt
¼ cup of oat flour
2 tablespoons of olive oil
½ cup of chickpeas
1 tablespoon of tahini
1 teaspoon of lemon juice
1 tablespoon of dill
1 teaspoon of sea salt
3 pita breads
Optional: Veggie toppings (I used kale, tomato, and dill)
Optional: Grain or bean (I used quinoa.)
- Combine chickpeas, kale, dill, lemon juice, tahini, salt, and oat flour in a large food process. Blend until it’s a smooth and doughy consistency.
- Add oil to cast iron skillet.
- Use an ice cream scoop or hands to form 3-4 inch balls and place on cast iron skillet.
- Cook on high for 3-4 minutes or until golden brown on each side.
- Add leftover chickpeas, tahini, lemon juice, dill, and sea salt to a small food processor or blender. Blend until smooth.
- If you want a grain topping to your wrap, prepare it with box instructions. (I used quinoa.)
- Chop veggie toppings.
- Cook pita bread in the same pan you used for the falafel for some extra flavor and texture.
- Add falafel, hummus, grain topping, and veggies to your wraps. Enjoy!