Bulgur Falafel Wraps with Yogurt Tahini Sauce

Mix Fat-Free Greek Yogurt (1 cup) , Tahini (2 Tbsp) , Garlic (1 clove) , Honey (1/2 tsp) , 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.

While bulgur is doing its thing, combine Canned Chickpeas (1 1/2 cups) , Onions (1/2 cup) , Garlic (2 cloves) , Salt (1 tsp) , Finely Ground Black Pepper (1/2 tsp) 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.