DELI-STYLE STUFFED FALAFEL WRAP
Make this deli-style falafel wrap stuffed with spinach, gherkin, cucumber and red cabbage in just 10 minutes for a quick and easy supper for one
Provided by Anna Glover
Categories Dinner, Lunch, Supper
Time 10m
Number Of Ingredients 10
Steps:
- Mix the garlic, yogurt and lemon juice together in a bowl. Season, then loosen with 1 tbsp cold water if it seems too thick. Warm the flatbread in the toaster, if you like.
- Put the flatbread on a piece of baking parchment and top with the spinach or lettuce. Arrange the falafel in a line down the centre, then top with the cucumber and tomato slices. Add the gherkin, cabbage and a drizzle of chilli sauce, if using. Spoon over the yogurt mix.
- Use the baking parchment to help you fold in both ends of the wrap, then roll tightly into a burrito shape. Cut in half through the baking parchment using a bread knife, and tear it away to eat.
Nutrition Facts : Calories 387 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 13 grams sugar, Fiber 4 grams fiber, Protein 17 grams protein, Sodium 1.3 milligram of sodium
STUFFED FALAFEL BALLS
Using falafel mix keeps the shopping list for these cheesy stuffed appetizers short. The unexpected addition of Parmesan maximizes flavor. You can find tahini, a paste made from sesame seeds, at specialty food stores and many supermarkets.
Provided by Food Network Kitchen
Categories appetizer
Time 35m
Yield 8 to 10 servings (about 3 balls per serving)
Number Of Ingredients 13
Steps:
- Put the falafel mix in a large bowl, and add 1/4 cup of water at a time, mixing well with your hands after each addition, until the mixture is wet and tacky and malleable enough to be squeezed and rolled without cracking. Let rest for 15 minutes. Add a little more water if it dries out a bit. (Don't be shy about adding water; the mixture may appear to be too wet to handle at first. If the mixture ends up significantly too wet, add a little more falafel mix.)
- Meanwhile, mix the feta, roasted peppers, parsley, Parmesan, olive oil, vinegar and mint with a spoon in a small bowl to combine, breaking up the bits of feta; set aside.
- Whisk together the tahini, lemon juice and a large pinch of salt in a medium bowl. Whisk in enough water to thin to the desired consistency for a dipping sauce; set aside.
- Drop the falafel mixture by heaping tablespoonfuls onto a baking sheet. Roll each into a ball, hold in the palm of your hand, make a deep indentation with your finger and fill it with about 1/2 teaspoon of the feta-pepper filling. Enclose the filling with the falafel mixture, and roll the balls until very smooth and there are no signs of cracking. Refrigerate while you heat the oil for frying.
- Fill a large pot with about 2 inches of vegetable oil, attach a deep-fry thermometer and bring the oil to 375 degrees F over medium heat. Fry the balls in batches, adjusting the heat to maintain the temperature, until golden brown, 3 to 4 minutes. Remove with a slotted spoon to a paper towel-lined plate.
- Serve the falafel balls with cucumber slices, lemon wedges and the tahini dipping sauce.
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