We, like all right-thinking people in this world, love falafel. But we don’t always have time to make it. One workaround we’ve found is to make falafel-spiced patties with chickpea flour. They’re like tiny healthy savory pancakes. They’re not as crunchy, but they’re an 85% solution when we’re craving falafel and don’t have the time or energy to fill a pot with oil and deep fry some (and spatter the stove, and ourselves, with hot oil).
Having used that trick a number of times, we decided to branch out. Since we could make chickpea pancakes, more or less, could we make something closer to chickpea crepes? Could we make ourselves a wrap with falafel toppings on the inside, with a falafel-tasting chickpea crepe holding it all together?
The answer, as it turns out, was an emphatic yes, though it took us a couple of tries to get it just right. So now, without any further ado, we present our brand new vegan, gluten free Inside Out Falafel Wraps!
2 Tbsp olive oil
1 cup chickpea flour
1 1/2 cups water
Large handful of parsley, finely chopped
1 Tsp cumin
1/2 Tsp ras al hanout
1/2 Tsp salt (or to taste)
Juice of one half lemon
1/4 cup tahini
Juice of one lemon
1 Tsp garlic powder
1 Tsp salt (or to taste)
Water as needed
Cherry tomatoes, quartered
Heat olive oil in a large sauté pan on medium high heat. Pour a thin layer of the chickpea batter into the pan and let cook until set. Carefully flip it over and cook until done on both sides. The amounts given above made us 5 chickpea crepes.
In a medium bowl, whisk together the tahini, lemon juice, garlic powder, and salt until combined. This will be very thick. Slowly add water, whisking continuously, until the desired consistency is reached. We wanted ours to be thick and spreadable. Spread the tahini sauce on the finished crepes.
Divide the tomato and cucumber among the 5 crepes, lining it all up in the middle. If you prefer different toppings (like shredded carrots, greens, beets, fruit, honey, etc.), go nuts.
All that’s left is to wrap it up!
We wrapped ours up in foil, since we needed to store them to take them along for lunches through the week.