Inside Out Falafel Wraps

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!

Ingredients:

Chickpea crepes:
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

Tahini sauce:
1/4 cup tahini
Juice of one lemon
1 Tsp garlic powder
1 Tsp salt (or to taste)
Water as needed

Filling:
Cherry tomatoes, quartered
Cucumbers, sliced

Directions:

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.

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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.

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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.

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All that’s left is to wrap it up!

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We wrapped ours up in foil, since we needed to store them to take them along for lunches through the week.

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Middle Eastern Mason Jar Salad

The combination of parenting and jobs recently prompted us to get our heads into the extreme food prep game. Mornings run so much more smoothly when we’ve just got to grab lunch and go, especially with all of the time necessary to feed and clothe three often grumpy kids. We’ve gotten pretty good at having healthy vegan lunches and dinners for the week mostly prepped over the weekend.

One of our mainstays is the mason jar salad. It’s healthy and vegan and delicious and, when layered correctly, super easy and fresh. This particular one is inspired by Middle Eastern flavors, but you can easily improvise and put your own spin on one of these bad boys.

Ingredients:

1/2 cup tahini
1 lemon, juiced
1/2 Tsp cumin
1/2 Tsp garlic powder
1/2 Tsp salt
3-4 Tbsp water, more if needed

1 can chickpeas
1 Tsp Ras-al-Hanout*
1 large cucumber, diced
1 large tomato, diced
1 bunch of greens

*If you don’t have Ras-al-Hanout, substitute 1/4 Tsp each of paprika, cumin, coriander, and cinnamon

Directions:

First, the dressing. If you’ve never made lemon tahini dressing before, get ready, because it’s magical. Put the tahini into a medium bowl, add the lemon juice, and start stirring. It’s going to get weird and clumpy, but don’t worry. Keep stirring. At some point soon, all of a sudden, it will get smooth and thick and several shades lighter than it started. Magic! At that point, mix in the cumin, garlic powder, and salt. Add a little bit of water at a time and keep mixing until you reach your desired consistency. We like it thin, but not too thin.

In another bowl, toss the chickpeas with the Ras-al-Hanout until they’re well mixed and set aside.

Take 4 clean empty pint jars and first divide the lemon tahini dressing among them. Next, divide the diced cucumbers and tomatoes, followed by the chickpeas, and finally the greens. The order is very important, so that the dressing doesn’t cause the greens to get soggy.

When you want to eat, just upend the whole thing into a bowl, maybe using a spoon to get all the remnants of dressing out on top of your salad, and eat. These generally keep in the fridge for a week or so.