Meatless Chickpea Falafel Wraps
By FBWorld Team

This meatless falafel recipe requires very little stovetop cooking, but tastes oh, so delicious! We've given it extra points for being meatless, dairy free, and low carb, thanks to the lettuce wrap option. Of course, fresh warm pitas are also tasty with this Greek-inspired dish!

Meatless Chickpea Falafel Wraps
By Chef Jamie McFadden

Note: prepare cashew tzatkiki sauce for this dish 24 hours in advance.

Makes: 8

3 lbs. Canned Chickpeas, (drained and rinsed)
2 cups Onion (minced)
1/2 cup Cilantro (chopped)
1/2 cup Parsley (chopped)
6 tbsp Lemon Juice
6 each Garlic Cloves, (minced)
4 tspn. Ground Coriander
1 tspn. Cayenne Pepper
3 tspn. Salt
3 tspn. Pepper
1/2 cup Quinoa Flakes

1. Mix above ingredients (Except Quinoa), in a mixing bowl.

2. In a food processor with the metal blade attachment process mixture in small batches.

3. When complete, fold in quinoa flakes.

4. Form mixture into 24 each 3 oz patties and place on lined baking sheets.

5. Preheat oven to 400 degrees. Brush both sides of patties with olive oil.

6. Bake in oven 10-12 minutes until brown, remove, flip over and bake another 7 minutes.

7. Serve on warm pita bread, green cabbage, or bibb lettuce leaves with bruschetta topping and cashew tzatziki.


Vegan Cashew Tzatziki Recipe
By Chef Jamie McFadden

2 cups Cashews
8 tbls. Lemon Juice
2 Garlic Cloves
Salt and Pepper (to taste)
1 English Cucumber, (peeled and minced)
4 tbls. fresh dill

1. Soak cashews overnight with enough water to cover 2 inches.

2. Drain cashews.

3. In a vita prep or food processor, add 1 cup water, the lemon juice, garlic, salt, pepper and cashews. Pulse until smooth.

4. Transfer this mix to a bowl and fold in the cucumber and fresh dill.

5. Season to taste.


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