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Bulgur Falafel Wraps with Yogurt Tahini Sauce
Recipe

20 INGREDIENTS • 4 STEPS • 2HRS 55MINS

Bulgur Falafel Wraps with Yogurt Tahini Sauce

4.0
2 ratings
Crispy pan-fried bulgur falafels with a creamy tahini yogurt sauce on fresh pita flatbreads.
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Live Eat Learn
Call me Bond. Sarah Bond. I'm here to help you learn how to make easy vegetarian recipes, one ingredient at a time.
https://www.liveeatlearn.com/
Crispy pan-fried bulgur falafels with a creamy tahini yogurt sauce on fresh pita flatbreads.
2HRS 55MINS
Total Time
$2.27
Cost Per Serving
Ingredients
Servings
4
us / metric
Water
1/2 cup
Water, boiled
Canned Chickpeas
1 1/2 cups
Canned Chickpeas, drained
Onion
1/2 cup
Small Onion, chopped
Garlic
3 cloves
Garlic, minced
Salt
1 tsp
Finely Ground Black Pepper
as needed
Finely Ground Black Pepper
Chili Powder
1 tsp
Chili Powder
or or ¼ tsp cumin, pinch of cayenne, pinch of paprika, can add up to 2 tsp if you know you like spicy flavors
Baking Powder
1 tsp
Baking Powder
Fresh Parsley
2 Tbsp
Fresh Parsley, chopped
Egg
1
Breadcrumbs
1/2 cup
Breadcrumbs
Oil
1/2 cup
Oil
Tahini
2 Tbsp
Tahini
or hummus
Honey
as needed
Paprika
to taste
Ground Ginger
to taste
Pita Bread
4
Pita Bread
Lettuce
to taste
Lettuce
or tomatoes, onions, parsley
Nutrition Per Serving
VIEW ALL
Calories
752
Fat
37.3 g
Protein
27.5 g
Carbs
69.1 g
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Bulgur Falafel Wraps with Yogurt Tahini Sauce
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author_avatar
Live Eat Learn
Call me Bond. Sarah Bond. I'm here to help you learn how to make easy vegetarian recipes, one ingredient at a time.
https://www.liveeatlearn.com/
Cooking InstructionsHide images
step 1
Mix Fat-Free Greek Yogurt (1 cup), Tahini (2 Tbsp), Garlic (1 clove), Honey (as needed), Paprika (to taste) and Ground Ginger (to taste). Cover and let the flavors mingle in fridge. In small bowl, combine Medium Grind Bulgur Wheat (1/2 cup) and Water (1/2 cup). Set aside thirty minutes or so, until water is absorbed. Drain off any excess water.
step 1 Mix Fat-Free Greek Yogurt (1 cup), Tahini (2 Tbsp), Garlic (1 clove), Honey (as needed), Paprika (to taste) and Ground Ginger (to taste). Cover and let the flavors mingle in fridge. In small bowl, combine Medium Grind Bulgur Wheat (1/2 cup) and Water (1/2 cup). Set aside thirty minutes or so, until water is absorbed. Drain off any excess water.
step 2
While bulgur is doing its thing, combine Canned Chickpeas (1 1/2 cups), Onion (1/2 cup), Garlic (2 cloves), Salt (1 tsp), Finely Ground Black Pepper (as needed) and Chili Powder (1 tsp) 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.
step 2 While bulgur is doing its thing, combine Canned Chickpeas (1 1/2 cups), Onion (1/2 cup), Garlic (2 cloves), Salt (1 tsp), Finely Ground Black Pepper (as needed) and Chili Powder (1 tsp) 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.
step 3
Tags
American
Lunch
Shellfish-Free
Vegetarian
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