¼ cup bulgur wheat (or buckwheat groats for gluten free)
¼ cup chopped parsley
¼ cup chopped cilantro
2 tablespoons fresh squeezed lemon juice
4 cloves garlic
1½ teaspoons ground cumin
½ teaspoon ground coriander
½ teaspoon salt
1 tablespoon coconut oil
Wrap
4 pieces flatbread (or gluten-free tortillas for gluten free)
4 pieces Romaine or green lettuce
2 tomatoes, sliced
1 cucumber, sliced
½ red onion, sliced
½ cup olives (black or kalamata), sliced
Instructions
Dairy-Free Yogurt Sauce
Add the yogurt, lemon juice, garlic, parsley, and salt to your food processor or blender, and process until smooth.
Vegan Falafels
Prepare a flax egg by pouring the warm water over the flax seed meal in a small dish. Let it sit for 10 minutes.
Combine the chickpeas, onion, bulgur, parsley, cilantro, lemon juice, garlic, cumin, coriander, salt, and flax egg in a food processor. Process 1 to 2 minutes, or until a smooth consistency is reached. It’s okay if it’s still a little chunky.
Divide chickpea mixture into 8 to 10 portions and form into patties.
Heat the coconut oil in a frying pan over medium heat. Add the falafels and cook for 5 minutes on each side.
Wraps
Drizzle some “yogurt” sauce in the middle of a piece of flatbread.
Layer the lettuce, falafels, tomatoes, cucumber, onion, and olives.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/vegan-falafel-wraps-yogurt-sauce