Bulgur Falafel Wraps with Yogurt Tahini Sauce

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.

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.