Falafel Wraps

14 ingredients
4 steps

Ingredients

  • 2 None 14-15 oz cans chickpeas
  • 1/2 None bunch cilantro
  • 2 large eggs
  • 1/3 cup all-purpose flour
  • 1 None lime, juice
  • 1 tbsp Old Bay seasoning
  • 14-15 oz can corn kernels, drained
  • None None Vegetable oil
  • 8 None tortillas
  • 1/2 cup light sour cream
  • 5 1/4 oz mixed greens
  • 2 None tomatoes, diced
  • 1 cup grated cheddar cheese
  • None None Hot sauce, to taste

Directions

  1. 1
    In a food processor; combine chickpeas, cilantro, eggs, flour, juice of 1 lime and Old Bay. Process until smooth.
  2. 2
    Transfer to a large bowl, mix in corn kernels. Season to taste. Roll heaped tablespoons of mixture into balls and place on a tray lined with parchment paper. Chill, covered, for 1 hour.
  3. 3
    Heat some vegetable oil in a large, deep frying pan over high heat, until a cube of bread sizzles as soon as it is added. Cook falafel balls in 2 batches, for 4-5 minutes, turning until golden. Drain on paper towel.
  4. 4
    Spread sour cream evenly over tortillas. Top with mixed greens, falafel balls, diced tomatoes, and cheese. Drizzle with hot sauce, wrap, and serve.

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