Go Back
Print

Pea Falafel Pita Wrap

This falafel gets an extra dose of greens with the addition of fresh peas! 

Ingredients

For the pea falafel:

  • 1 cup cilantro
  • 1 cup parsley
  • 1 can chickpeas
  • 1/2 cup peas
  • 1 clove garlic
  • 2 tbsp flour
  • 1 tsp baking soda
  • 2 tsp sesame seeds

For the hummus

  • 1 can chickpeas
  • 1/3 cup tahini
  • 1 tbsp olive oil
  • 1 lemon juiced
  • 1 clove garlic
  • reserved chickpea liquid
  • salt and pepper to taste

For the marinated cucumbers

  • 2 Persian cucumbers
  • 3 tbsp rice wine vinegar
  • 2 tbsp water
  • salt and pepper to taste

For the sweet potato wedges

  • 1 large sweet potato
  • 1 tsp olive oil

For the pita wraps

  • pickled onions
  • feta
  • sweet potato wedges
  • pea shots
  • cilantro yogurt sauce
  • 2-4 pitas

Instructions

To make the pea falafel:

  1. Preheat the oven to 375 F. Line a baking sheet with parchment paper. Spray the parchment paper with cooking spray. 

  2. In a food processor add the cilantro leaves, parsley leaves, chickpeas, fresh peas, and garlic, salt and pepper. Blend on high until the ingredients combine. 

  3. Add the flour, baking soda and sesame seeds and pulse a few more times. 

  4. Form small patties with the mixture. I made 12-15 patties. 

  5. Bake in the oven for 20-25 minutes. 

To make the hummus:

  1. Clean the food processor. 

  2. Open the can of chickpeas and reserve the liquid. Remove the skin. Shell the chickpeas. 

  3. Add the chickpeas, tahini, olive oil, lemon, salt and pepper to the food processor. Slowly add the reserved chickpea liquid until smooth. 

To make the sweet potato wedges:

  1. Cut the sweet potato into think shoestring wedges. Bake in the oven (375-400, depending on if the falafel are still in the oven). Sprinkle with olive oil and salt and pepper. 

To make the cucumbers:

  1. Peel of the skin of the cucumbers 

  2. Use a mandolin to thinly slice the cucumbers. 

  3. Add the cucumbers to a Tupperware and add the rice wine vinegar, water, salt and pepper. Refrigerate for an hour 

To assemble the wraps:

  1. Heat up the pita. Add the hummus and falafel, and a few sweet potato wedges. Add the feta, pickled onions, cucumbers, and pea shoots on top. Drizzle with cilantro yogurt sauce. 

Recipe Notes

Find the recipes for the pita toppings here: