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RECIPE | by @twospoons.ca
INGREDIENTS
• ¼ cup gluten-free large flake oats
• ½ cup fresh parsley
• 6 cloves garlic
• 1 small onion
• 1 large can (400g) chickpeas (strained and rinsed)
• 2 tbsp nutritional yeast
• 2 tbsp tahini
• ½ lemon, juiced
• 1 tbsp extra virgin olive oil
• ½ tsp ground cumin
• ½ tsp ground coriander
• ¼ tsp ground cardamom
• ½ tsp sea salt
• ¼ tsp pepper
• A pinch of cayenne pepper, or to taste
• 2 tbsp extra virgin olive oil (for painting)
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FOR THE WRAPS
• 6 whole-grain tortilla wraps
• 125 g mixed greens, of choice (approx. 2 large handfuls)
• 200 g purple cabbage, thinly sliced (approx. 2 large handfuls)
• ½ cucumber, thinly sliced
• 2 avocados, thinly sliced
• Citrus Tahini Dressing (link in bio)
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INSTRUCTIONS
1. In your food processor add oats, pulse into a flour-like substance. Remove from food processor and place to the side.
2. Next add parsley, garlic, and onion to food processor. Pulse until finely chopped. Then add oat flour, chickpeas, nutritional yeast, tahini, lemon juice, olive oil, cumin, coriander, cardamom, sea salt, pepper, and a pinch cayenne pepper. Pulse until it becomes a crumbly dough-like texture. (You might have to pulse ingredients first to combine, then remove 1/2 the blend and pulse in smaller batches. I did it in 2 batches and it was much easier for my food processor).
3. Transfer falafel dough to mixing bowl. Preheat oven to 375°F/190°C. Line a baking tray with parchment paper and scoop rounded tablespoon amounts of dough onto parchment paper, and gently form balls. (I used an ice cream scoop to do this.)
4. Paint falafels with a bit of olive oil and place in the oven to bake for 15-20 minutes, or until golden in color.
5. To make the wraps combine mixed greens, cabbage, cucumber, avocado and 2-3 falafels in a whole wheat tortilla wrap, drizzle with citrus tahini dressing and serve. Enjoy!