Baked falafel wrap with tahini sauce, cabbage & carrot mix (Whole Foods coleslaw mix), microgreens, and sriracha. This was around 415 calories and very filling.
I made the tortilla wrap (it was a bit too thick but taste was good) with just AP flour, baking powder, water, oil, salt.
Falafel: roughly chop and combine in a food processor 1 bunch parsley, 1 bunch cilantro, half a yellow onion, 3 cloves garlic, jalapeño or another green chili pepper, chickpeas that have been soaked 12-24 hours (1 cup dry), and spices—1t ground cumin, 1/2t ground cardamom, 1t salt, 1/4t black pepper. Process until course meal forms. Stir in 2T chickpea flour and 1/2t baking soda. I let it sit in the fridge for a little while after that, probably 30 mins or more. Then I shaped it into discs and brushed on some extra virgin olive oil. Bake 25-30 mins, flipping halfway.
For the tahini sauce I just mixed together tahini, lime juice, grated garlic, sea salt, and a little water.
by RelevantFox2653