Easy Vegan Green Chickpea Falafel Wrap.

I had my own EUREKA moment yesterday. I am talking about the time when you walk in a grocery store, see an ingredient and immediately come up with a recipe (Easy vegan Green Chickpea Falafel Wrap). Accordingly, I walked into the supermarket saw fresh raw chickpeas and made falafel!!! I know, I know its chickpeas and falafel. There is nothing ingenious in that. But one bite of these pint-sized delicious nuggets is going to leave you licking your fingers and wanting for more.

It is SUPER BOWL weekend y’all. All I wanted to do on Sunday was plop down on the couch in front of my TV with a steady supply of food to keep me going all the way through the game. But I had one big problem. My busy weekday schedule leaves only the weekend for blog posts. To make matters even worse my pantry and fridge were practically empty. That meant I had just Saturday to go grocery shopping as well as come up with a recipe. Talk about pressure y’all (LAUGHS!!!!)

You have to perform under pressure to win the SUPER BOWL. This was my big game so I knew I had to come up big (LAUGHS HARD!!!) I entered the supermarket, surveyed the field and my eyes immediately locked on to the produce section to my left. I scanned the array of veggies and the moment I laid my eyes on the green chickpeas or garbanzo I instantly thought of making homemade falafel.

It felt like you have just found your receiver running wide-open for an easy touchdown. I quickly realized that all I had was an idea but no actual recipe so I had to rein in my enthusiasm. The first and easiest step was sauce. I say easiest because I already had a recipe right here. I simply modified the recipe for the coconut chutney by removing the coconut altogether,

Chutney/Falafel Sauce !!

Just blend together yogurt, cilantro, garlic, green chili to make a smooth paste. Dry roast cumin seeds, mustard seeds and curry leaves in a sauté pan over medium heat. Add the tempering to the above sauce and season with salt. If you are vegan, you may add coconut instead in the chutney. (Recipe for coconut chutney)

Now came the most important part,  the fresh chickpea falafel.

First, pop the peas out of their pods and soak them in water overnight. Drain and dry them on a paper towel to remove the extra water. If there is any excess moisture then it may cause the falafel to disintegrate in the fryer.

Transfer the dried chickpeas, cilantro, green chili, garlic, lemon juice to a food processor and pulse until roughly mashed. The mixture should be slightly chunky. Then add rice flour, breadcrumbs, cumin powder, chat masala, sesame seeds and dry mango powder. Season with salt and mix until well combined. Cover and refrigerate for about 2-3 hours OR until the excess moisture evaporates. This step varies depending on the water content in the chickpeas. If the mixture is too wet, the falafel may fall apart while frying.

Divide the mixture into equal portions and roll them into the desired shape. Heat oil in a shallow pan and deep fry till golden and crisp. Drain on absorbent paper. The steps to make Vegan Falafel are so easy to follow and the fresh chickpeas or garbanzo falafel is so light, tasty and moist inside.

If you cannot wait to start gobbling up these little beauties you do so by using the cilantro- yogurt sauce as a dip, tahini sauce, or any other sauce.

STEPS TO STORE FALAFEL 

You can also store the falafel. Once they are cooled store them in a refrigerator in an airtight container.

Or make a large batch of fresh chickpea falafel mixture and freeze it. Let it sit out for a while and fry it as and when required or when in a mood to eat falafel.

WRAPPED CHICKPEA FALAFEL TOPPINGS.

If you have a little more patience then you can stuff them into any bread your choice. Add any toppings that you desire and you have yourself a full meal. I used an Indian flatbread called chapatti for my sandwich. Follow the steps below to make perfect soft chapati or roti without oil and it stays soft for a long time. Top it with sliced cucumber and tomatoes and the yogurt sauce. Please check my recipe for Chilli Paneer Roll for secrets to make chapati softer.

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I was thoroughly disappointed by the result of the SUPER BOWL since the team that I was rooting for lost but this delicious fresh chickpea falafel wrap was right there by my side to brighten up my mood!!

Other Wrap Recipes you may Enjoy !!

• Chickpea Rice Paper Rolls
• Vegetable Thepla Quesadilla
• Chilli Paneer Roll

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Easy Vegan Green Chickpea Falafel Wrap

Rahul

Delicious bite size falafel, good on their own or just load them into a wrap and start munching !!

5 from 5 votes

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Assembly 5 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Main Course

Cuisine Fusion, Indian, Mediterranean

Servings 4 people

Ingredients

  

Falafel

• 2.5 cup Fresh Chickpeas/Garbanzo Beans
• 2 Green Chili
• 2 Garlic Pod
• 8 Cilantro sprigs
• 1.5 tsp Cumin Powder
• 1 tsp Chat Masala
• 1 tsp Dried Mango Powder/ Amchur Powder
• 1 tbsp Lemon Juice
• 2 tsp Sesame Seeds
• 1 tbsp Rice Flour
• 1 cup Bread Crumbs
• Salt: To taste
• Oil

Sauce

• 1 bunch Fresh Cilantro
• 3 Small Garlic finely chopped
• 2 Green Chili
• 1 cup Yogurt
• Salt to taste
• For Tempering
• 1 tsp Cumin Seeds
• 1 tsp Mustard Seeds
• 7 Curry Leaves

Roti

• 1 cup Wheat Flour
• Water as required

Wrap

• 4 Chapati Indian flat bread
• 1 Small Cucumber thinly sliced
• 1 Tomato thinly sliced
• Lettuce Leaves

Instructions

 

Falafel

• Pop the pea out of their shell. Soak them in a water overnight. Drain and dry them on a paper towel to remove the extra water.
• Transfer the dried chickpea, cilantro, green chili, garlic, lemon juice to a food processor pulse until roughly mashed. Mixture should be slightly chunky.
• Add rice flour, breadcrumbs, cumin powder, chat masala, sesame seeds and dry mango powder. Season with salt and mix until well combined. Cover and refrigerate for 2-3 hour.
• Divide the mixture into equal portions and roll them into desired shape.
• Heat oil in a shallow pan and deep fry till golden and crisp. Drain on absorbent paper.

Roti/ Wrap

• In a plate take wheat flour, add water little at a time and knead slowly to form soft dough.
• Preheat a non-stick pan over medium heat.
• Divide the dough into equal portion. On a floured surface, roll out each portion into thin circle using rolling pin.
• Place the roti on the pan and fry one side till you see bubbles. Flip and cook the other side till you see brown spots. Turn and press with a spatula from all the sides till it puff.
• As soon as it puff, take off from the heat and store.

For sauce:

• In a blender add yogurt, coriander, garlic, green chili. Grind to make a smooth paste. Remove the mixture in a bowl.
• Dry roast cumin seeds, mustard seeds and curry leaves in a sauté pan over a medium heat. Add the tempering to the above sauce. Season with salt.

Wrap Assembly

• Place a chapatti on a flat surface. Place the lettuce leaves on the chapatti. Top it with cucumber slice, tomato slice, falalfel. Drizzle some sauce. Fold into wrap and serve immediately

Notes

Removing the excess water in the falafel mixture before frying is absolutely essential. This can be done by using breadcrumbs
Or simply chill the falafel mixture for a long time in fridge

Keyword chapati, Falafel wrapped in a roti/chapati, Fresh Chickpea falafel, roti, Vegan Falafel

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