| Prep Time | 30 minutes |
| Cook Time | 10 minutes |
| Servings |
4 servings
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Ingredients
For the Falafel
- For the Falafel
- 14 ounces canned chickpeas finely minced
- 3 tablespoons lemon juice
- 1 tablespoon all purpose flour
- ½ teaspoon ground cumin
- Pinch Salt
- 1 bunch parsley finely chopped
- 2 garlic cloves minced
- ½ red onion minced
- 1 bunch cilantro finely chopped
- ¼ cup vegetable oil for frying
For the Sauce
- 2 cups plain greek yogurt
- 4 cloves garlic minced
- ½ cup crumbled feta
- ¼ lemon zested and juiced
- 1 teaspoon Salt
- Pinch black pepper
- 1 teaspoon dried dill
For the Wraps
- 4 pita breads
- 1 Cucumber sliced
- 1 roma tomato sliced
Masters – Spiced Hummus
- 15 ounces chickpeas drained and rinsed
- 1 tablespoon tahini paste
- 1 tablespoon Greek yogurt
- 2 garlic cloves minced
- ¼ teaspoon ground cumin
- ¼ teaspoon ground coriander
- ¼ teaspoon paprika
- ¼ teaspoon Salt
- ¼ cup + 2 tablespoons olive oil
- ¼ teaspoon ground coriander
- ¼ teaspoon paprika
- ¼ teaspoon Salt
- ¼ cup + 2 tablespoons olive oil
Ingredients
For the Falafel
For the Sauce
For the Wraps
Masters – Spiced Hummus
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Instructions
For the Falafel
- Strain chickpeas and rinse under cold water. Pat dry and finely mince the chickpeas.
- In a small bowl, combine all the falafel ingredients. Stir together well, until it is dry enough to mix using your hands.
- Divide the mixture into 12 equal balls. Flatten each ball slightly with your fingertips.
- Heat a skillet over a medium flame and fill to about 1/4-inch depth with oil. When the oil looks shimmery, place a few of the flattened balls into the skillet. Fry until golden, then flip and cook on the other side until golden. Remove to a tray or plate lined with paper kitchen towel to drain.
For the Sauce
- Place all ingredients up to and including the black pepper into a bowl, and immersion blend until smooth and well-blended. Add in the dill and pulse just enough to incorporate and blend in the dill. Store in the fridge until ready to use.
For the Wraps
- To make the falafel wrap, spread some lemon dill sauce on the pita bread, add tomato slices and cucumber, then top with about 2-3 falafel. Drizzle generously with more lemon dill sauce, fold, and enjoy.
Masters Only
- Place the drained and rinsed chickpeas into a bowl along with the remainder of the ingredients besides the olive oil, and immersion blend until well blended. With the blender running, drizzle in the oil until everything is well combined and smooth, then cover with plastic wrap and set aside until ready to use.
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