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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
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
Onion, chopped, Small
Garlic
3 cloves
Garlic, minced
Salt
1 tsp
Finely Ground Black Pepper
1/2 tsp
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
1/2 tsp
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 (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.
step 1 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.
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 (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.
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 (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.
step 3
Tags
American
Lunch
Shellfish-Free
Vegetarian
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