Falafel Wrap with Lemon-Cucumber Yogurt Sauce


Falafel Wrap with Lemon-Cucumber Yogurt Sauce

Falafel Wrap with Lemon-Cucumber Yogurt Sauce

2 servings


1 cup dried chickpeas, soaked overnight and drained

¼ cup chopped cilantro or parsley

¼ cup lemon juice, divided

2 tablespoons curry powder

1 ½ teaspoon fine sea salt, divided

3 tablespoons chickpea flour

1 tablespoon olive oil

½ cucumber, shredded on a box grater

½ cup fat-free Greek yogurt

2 Tumaro’s 8" Premium White Carb Wise Wraps

6 butter lettuce leaves

  1. Preheat oven to 400℉.
  2. In a food processor, combine soaked chickpeas, cilantro, 3 tablespoons lemon juice, curry powder, and 1 teaspoon salt. Pulse until well combined and chickpeas are very finely chopped, but not pureed.
  3. Transfer to a bowl and mix in flour. 
  4. Spray a baking sheet with non stick cooking spray. Roll 2 tablespoons mixture in hands and place on baking sheet flattening slightly. Repeat with remaining mixture. Drizzle olive oil over top. Bake 20-25 minutes or until browned and crisp.
  5. In a small bowl, stir together cucumber, yogurt, remaining 1 tablespoon lemon juice, and ½ teaspoon salt.
  6. Lay wraps on a countertop. Line with lettuce leaves. Place 3 falafel on top and drizzle with yogurt sauce. Roll up and serve.