• Eclectique F&B Concepts

Vegetarian Falafel Wrap Recipe

Falafel with mixed salad wrap, served with French Fries

By Chef Hany Moustafa, Executive Chef of Pita Tree Mediterranean Kitchen

Published by Cuisine & Wine Asia


Ingredients:

Falafel

1kg chickpeas, soaked overnight and drained

100g spring onions, chopped

50g coriander seeds

100g fresh coriander leaves, chopped

100g garlic, chopped

1tbsp white sesame seeds

1tbsp cumin powder

1tbsp white pepper powder

1tbsp salt

Olive oil, for frying


Mixed Salad

60g lettuce, chopped

60g tomatoes, chopped

60g onions, chopped

60g olives, chopped

60g pickles, chopped

4 tortilla wrap

120g garlic sauce

French Fries

600g russet potatoes, sliced into fries

700ml cold water

Vegetable oil, for frying Salt, for seasoning


Cooking Methods:

Falafel

1. Add chickpeas to a blender and pulse until fine. Once the chickpeas are blended, remove them from the blender and place in a bowl. Add chopped spring onions and coriander seeds to the chickpeas and mix well. Blend freshly chopped coriander leaves and garlic into the blender on medium setting for 5 minutes. Remove from blender and add to the bowl. Add white sesame seeds, cumin powder, white pepper, and salt to the bowl and mix well to form the falafel mixture. Separate the falafel into 4 small cutlets. Pour olive oil in a pan over medium heat for 5 minutes and fry the falafel cutlets for 4-5 minutes or until each side is golden brown.


Mixed Salad

2. Add all ingredients into a bowl and mix evenly. Set aside.


French Fries

3. Place russet potato fries into cold water to soak. Preheat the deep fryer over high heat for 15 minutes. Add the russet potato fries in and fry for 5 minutes. Remove from fryer and leave to drain on a paper towel for 5 minutes. Put the russet potato fries back into the fryer and fry again for 5 minutes over high heat. Remove from deep-fryer to drain excess oil. Season with salt. Set aside. 4. Lay out the tortilla wrap and add mixed salad and falafel cutlet. Add the garlic sauce and roll the tortilla wrap tightly. Place the wrap into a panini toaster / pan griller for 5 minutes over 180°C heat. Remove from heat. Slice the wrap into halves and serve with fries on the side.

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