This recipe is sooo much easier than it may seem! You do need to prep the chickpeas the day before but then after that it's all super smooth sailing. I've included my homemade tzatziki style sauce, which you could buy at the store if you want to make it extra easy... but it's super quick to make at home too! Feel free to change up the fillings and veggies inside, make it yours!
Ingredients:
Makes about 4 servings of falafel
- 1 c dried chickpeas (no canned chickpeas)
- 1 c parsley
- 1 c cilantro
- 3 large cloves garlic
- 2 shallots
- 2 tbsp mint leaves
- 2 tbsp flour of any kind
- 2 tbsp water
- 1 tsp baking powder
- 1 tsp cumin
- 1/4 c plain coconut yogurt
- 1 tbsp dill
- dino kale
- dairy free feta
- tomato
- pickled red onion
- burrito sized tortilla/wrap
- salt
Directions:
- Prepare the chickpeas by adding them to a large bowl filled with water. Let them soak 24 hours, or at least overnight.
- The next day, drain the chickpeas and add them to a food processor. Give them a quick blitz.
- Then, wash and remove the stems of the parsley, cilantro, and mint and give them a rough chop. Add them to the food processor.
- Add to the food processor: 2 cloves of garlic, the shallots (chopped), water, flour, baking powder, cumin, and a large pinch of salt.
- Blitz everything until the mixture contains small crumbs, and can stick together.
- Line a baking sheet with parchment paper, and form your falafel into balls. Let this refrigerate for at least 30 minutes.
- Add the falafel to an air fryer, spray both sides with cooking spray, and air fry at 350 for ~15 minutes on one side, and ~3 minutes flipped on the other side.
- To prepare your tzatziki, mix coconut yogurt, 1 clove of garlic (crushed), chopped dill, and a pinch of salt.
- To assemble, add your tortilla to a clean surface, then add a rectangular piece of dino kale to the center (chop one large leaf in half). Add the tzatziki on top of the kale, followed by the cheese, sliced cucumber, tomato, red onions, your falafel on top, and wrap everything into a burrito.
- Seal your burrito by preheating some oil over medium heat and add the wrap seam side down for 3 minutes.
**check out this video for how to wrap into a burrito.
Again, feel free to mix up your toppings! Pickled red cabbage would also go amazing here, or you could sub kale for Romaine lettuce. I used heirloom tomato, but you could also do a Roma tomato, sliced cherry tomatoes, beefsteak, etc. If a burrito is too difficult, make this into a bowl, and add some pita on the side, or make a pita wrap and eat this like a taco! Enjoyyy 🫶