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 GOYA® Chick Peas (1 1/2 cups), Onion (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.