Falafel Wraps – super green, protein and fiber rich sprouted beans chilla (flatbread), wrapped with crunchy veggie salad, creamy tahini sauce & spicy garlicky red sauce.
Falafel is deep fried assorted lentils and herbs balls with flavored crunchy salad that is loaded with spicy garlicky red sauce and mild creamy tahini sauce. Do not get me wrong, I absolutely love falafels the way they are, deep fried!! However, I like to enjoy it once in a while to avoid deep frying. Does it mean I make my self miserable during those time I really crave falafels?!?! Not really, and hence this recipe.
Falafel wraps are pretty much same exact thing as falafel when it comes to the flavors, without deep frying the falafel balls. Yes, you read that right! These wraps, or call it chilla (homemade flatbread), are made with almost exact same ingredients as falafel balls. The batter consistency is a bit different and the beans/lentils are sprouted. Which makes this version extremely healthy with the same flavors! The batter is simply cooked on a cast iron skillet with some avocado oil. Simply enjoy them with choice of subzi/dal/pickle/yogurt. Or top it with crunchy veggie salad. Drizzle creamy tahini sauce & spicy garlicky red pepper sauce as mentioned in my Falafel recipe. Wrap it and eat like a falafel wrap!
You can use this batter to make falafel waffles in a waffle maker as well!! Or make small uttapam like shapes. I mean, there are so many ways you can use this super green, protein and fiber loaded, gluten-free, dairy-free, completely plant-based batter. If you end up making this version of falafel, or even my original falafel recipe, tag me on Instagram @myvegetarianroots. Or leave me a comment below, I would love to hear your feedback!
Happy & Healthy Eating!
- ½ cup Split Green Peas Lentils
- ½ cup Whole Masoor
- ½ cup Whole Green Mung Beans
- 2½ cup Fresh Parsley tightly packed
- 1½ cup Fresh Cilantro tightly packed
- 1½ tbsp Whole Dry Coriander Seeds
- 1½ tsp Salt
- 2 Serrano less if you prefer less spicy!
- 5 clove Garlic medium sized cloves
- 2 inch Ginger Root
- 2 cup Water
- Mix all lentils mentioned above, wash them few times and soak them for 6-8 hours.
- Once soaked, drain all the water out. Wrap it in a muslin/cotton cloth. Place it in a strainer with a plate underneath it. Place the whole set up in a dark place. I like to place it in an oven (THAT IS NOT ON) for 12 hours to let them sprout.
- Check the beans after 12 hours, move it around with you fingers. If you wish to sprout more, place the same setting in dark place for another 12 hours.
- Once sprouted, rinse them with water. Drain all the water out.
- Place drained sprouted beans in a blender/food processor with rest of the ingredients listed above. Keep blending till you get pancake like consistency. 2 cups of water as mentioned above should be enough to get the right consistency, but you can add more or less if you like. you can leave it grainy or smooth based on your preference.
- Once the batter is ready, it's ready to make the chilla/wrap. You can either use it right away or refrigerate it up to 3 days and use it as you like!
- Heat up cast irons skillet/choice of tawa. Spray avocado oil or use any type of oil to grease the skillet/tawa.
- Spread a thin (or thick, as you like) layer of batter on greasy hot skillet/tawa. Spray/drizzle some more oil on top, cover and let it cook on medium heat (closer to high but not too high) for about a min or so, until you see charred brown marks on the side facing down.
- Flip it and cook on the other side for few more second, until it starts showing some brown spots.
- Repeat the same process for as mnay wraps/chilla you like to make.
- Simply enjoy it with choice of subzi/dal/pickle/yogurt. Or top it with crunchy veggie salad. Drizzle creamy tahini sauce & spicy garlicky red pepper sauce as mentioned in my Falafel recipe. Wrap it and enjoy like a wrap!