How To Make Tahini Falafel Wrap
Whip up a flavor-packed lunch meal with this easy falafel wrap dish, packed with veggies and falafel, all smothered with a creamy homemade tahini sauce!
Serves:
Ingredients
- ½cupfalafel mix,(half of 6½ box)
- water
- ¼cupfresh parsley,minced
- cooking oil
- 1pita round
- raw vegetables,of choice
For Tahini Tang:
- ¼cuptahini
- ¼cupplain yogurt,or water
- ½lemon,juiced
- dashsalt
Instructions
Tahini Tang:
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Whisk all of the ingredients together until smooth. Store extra in a sealed container in the refrigerator for up to 5 days, or until the expiration date of the yogurt.
Falafel Wrap:
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Follow the package directions to prepare the falafel, but add the parsley before you mix in the water.
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Pour about 1⁄4 inch of cooking oil into the skillet and heat it on medium until the oil shimmers. Form the falafel mixture into six patties, each about 2 inches across and 1⁄2 inch thick.
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Use the spatula to transfer these to the hot oil, and cook them for 2 to 4 minutes on each side, or until the outsides are brown and crispy.
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Transfer the cooked falafel to paper towels to drain. Turn off the stove when all the patties are done.
To Assemble:
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Spread about 2 tablespoons of the Tahini Tang sauce inside each pita pocket. Stuff each pocket with 3 falafel patties and lots of yummy veggies.
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Serve and enjoy!
Nutrition
- Calories: 317.65kcal
- Fat: 20.43g
- Saturated Fat: 3.27g
- Trans Fat: 0.01g
- Monounsaturated Fat: 7.95g
- Polyunsaturated Fat: 8.09g
- Carbohydrates: 28.56g
- Fiber: 5.81g
- Sugar: 2.26g
- Protein: 10.25g
- Cholesterol: 3.98mg
- Sodium: 280.20mg
- Calcium: 186.12mg
- Potassium: 312.51mg
- Iron: 4.38mg
- Vitamin A: 40.93µg
- Vitamin C: 17.88mg
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