📝 About This Recipe
Travel to the vibrant streets of the Middle East with these golden, crispy chickpea fritters tucked into soft pillows of flatbread. This kid-friendly version balances the earthy warmth of cumin and coriander with a refreshing crunch of colorful veggies, making it a nutritional powerhouse that's fun to eat. Perfectly bite-sized and bursting with protein, these wraps are a 'Global Favorite' that turns lunchtime into a delicious cultural adventure.
🥗 Ingredients
The Falafel Base
- 2 cans Chickpeas (15oz each, rinsed and very well dried)
- 2 cloves Garlic (roughly chopped)
- 1/2 cup Fresh Parsley (stems removed)
- 1 teaspoon Ground Cumin
- 1/2 teaspoon Ground Coriander
- 3 tablespoons All-purpose Flour (helps bind the mixture)
- 1/2 teaspoon Salt (adjust to taste)
- 3 tablespoons Olive Oil (for pan-frying)
The Magic Sauce
- 1/2 cup Greek Yogurt (plain, full fat preferred)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1 teaspoon Honey (to balance the tang)
- 1/4 teaspoon Dried Dill
The Wrap & Toppings
- 4-6 pieces Mini Pita Breads (or large tortillas cut into circles)
- 1/2 cup Cucumber (diced small)
- 1/2 cup Cherry Tomatoes (quartered)
- 1/4 cup Shredded Carrots (for a pop of color)
👨🍳 Instructions
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1
Start by patting your rinsed chickpeas with a clean kitchen towel until they are completely dry; moisture is the enemy of a crispy falafel!
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2
In a food processor, combine the dried chickpeas, garlic, parsley, cumin, coriander, and salt.
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3
Pulse the mixture 10-12 times until it looks like coarse sand. Be careful not to over-process it into a paste or hummus!
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4
Sprinkle the flour over the mixture and pulse 2-3 more times until just incorporated.
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5
Scoop out about 1 tablespoon of the mixture at a time and roll into small, kid-friendly balls (about the size of a bouncy ball), then gently flatten them into discs.
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6
Place the falafel discs on a plate and refrigerate for 10 minutes; this helps them stay together during cooking.
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7
While the falafel rests, whisk together the Greek yogurt, lemon juice, honey, and dill in a small bowl to create the 'Magic Sauce'.
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8
Heat the olive oil in a large non-stick skillet over medium heat until it shimmers.
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9
Carefully place the falafel discs in the pan, making sure not to crowd them. Cook for 3-4 minutes per side until they are a deep golden brown.
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10
Transfer the cooked falafel to a paper towel-lined plate to drain any excess oil.
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11
Warm the pita breads in a dry pan or microwave for 15 seconds until soft and pliable.
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12
To assemble, spread a generous spoonful of the Magic Sauce in the center of each pita.
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13
Place 2-3 falafel discs on top, followed by a sprinkle of cucumbers, tomatoes, and carrots.
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14
Fold the sides in and serve immediately while the falafel is still warm and crunchy.
💡 Chef's Tips
Always dry your chickpeas thoroughly to ensure the falafel doesn't fall apart in the pan. If the mixture feels too wet, add an extra tablespoon of flour one at a time. For a gluten-free version, swap the all-purpose flour for chickpea flour and use GF wraps. You can bake these at 400°F (200°C) for 20 minutes if you prefer to avoid frying, though they will be slightly less crunchy. Let kids help by 'painting' the sauce onto the pita or choosing their own veggie toppings.
🍽️ Serving Suggestions
Serve with a side of sweet potato fries for a complete, hearty meal. Pair with sliced apple wedges to provide a sweet contrast to the savory spices. A small bowl of hummus on the side is great for extra dipping fun. Offer a glass of cold mint-infused water or diluted apple juice. Add a few olives or a pickle spear on the side for kids who enjoy tangy flavors.