Bulgur Falafel Wraps with Yogurt Tahini Sauce

Mix Fat-Free Greek Yogurt (285 g) , Tahini (30 g) , Garlic (1 clove) , Honey (4 g) , Paprika (to taste) and Ground Ginger (to taste) . Cover and let the flavors mingle in fridge. In small bowl, combine Medium Grind Bulgur Wheat (110 g) and Water (120 mL) . Set aside thirty minutes or so, until water is absorbed. Drain off any excess water.

While bulgur is doing its thing, combine Canned Chickpeas (315 g) , Onions (75 g) , Garlic (2 cloves) , Salt (6 g) , Finely Ground Black Pepper (1 g) and Chili Powder (3 g) in a food processor until it holds together in a dough. Don’t over do it though, we don’t want hummus! If dough seems overly wet and sticks to your hands, add flour one tablespoon at a time.