Falafel tortilla with salad and sesame sauce

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   For the falafel, pour chickpeas into a sieve, rinse with cold water and drain well. Peel 1 onion and garlic and dice coarsely. Finely mash the chickpeas, onion and garlic with a hand blender. Mix in egg yolk, breadcrumbs, flour, 1 tsp. salt and 1 tsp. cumin well and then put the falafel mixture in a cool place.

2. 2

   For the sauce, mix yoghurt and tahini. Season with salt, pepper and sugar.

3. 3

   For the salad filling, clean, wash and drain the salad and cut into strips. Wash and chop the tomatoes. Wash and chop the cucumber. Peel 1 onion and cut into fine strips. Wash parsley, shake dry, remove leaves and cut into strips.

4. 4

   Heat frying oil in a high pot to approx. 180 °C (measure with a roast thermometer or hold a wooden stick inside; if bubbles rise at the stick, the correct temperature has been reached). Form approx. 24 small balls from the falafel mixture, press them slightly flat. Bake in hot frying oil in portions for 4-5 minutes until golden brown. Drain on kitchen paper. Heat the wraps or tortillas according to the instructions on the packet and spread with the sesame sauce. Spread the salad filling and falafel on top. Fold the wraps carefully.

Nutrition Facts

KCAL
570 kcal

CARBS
51 g

FATS
32 g

PROTEINS
15 g