Lebanese Falafel & Mujadara Wrap with Tahini-Lemon Drizzle

Ingredients

• 3/4 cup dried chickpeas, soaked overnight, or 1 can drained
• 1/4 cup fresh parsley, finely chopped
• 2 tbsp fresh cilantro, finely chopped
• 1/4 medium onion, minced
• 2 cloves garlic, minced
• 1/2 tsp ground cumin
• 1/4 tsp ground coriander
• 2 tbsp all-purpose flour
• 1/2 tsp sea salt, divided
• 1/4 tsp black pepper, divided
• 1/4 cup olive oil, for frying
• 1/3 cup brown lentils, dried
• 0.17 cup bulgur wheat
• 1 1/4 cups vegetable broth
• 1/4 medium onion, diced
• 1 clove garlic, minced
• 2 tbsp tahini
• 1 1/2 tbsp lemon juice
• 1 tbsp water, for tahini sauce
• 1 large vegan flatbread, or pita
• 1/4 cup fresh tomato, diced
• 1/4 cup fresh cucumber, diced
• 2 tbsp red onion, thinly sliced

Instructions

1. 1

   If using dried chickpeas, drain soaked chickpeas thoroughly. Add chickpeas, parsley, cilantro, minced onion, 2 garlic cloves, cumin, coriander, flour, 1/4 tsp salt, and 1/8 tsp pepper to food processor. Pulse until mixture is coarse but holds together (do not overprocess, texture should be granular).

2. 2

   Form falafel mixture into 4-5 small patties or balls. Heat olive oil in a deep skillet over medium-high heat. Fry falafel 3-4 minutes per side until golden brown and crispy. Set aside on paper towels.