Ingredients

• 1 cup - chickpeas (kabuli)
• 1/2 cup - chopped parsley
• 2 tsp - chopped coriander
• 1/2 cup - chopped onion
• 2 garlic cloves
• 1/2 tsp - roasted cumin seeds
• 1/2 tsp - coriander powder
• Salt to taste
• 1/4 tsp - black pepper powder
• 4 wheat tortillas
• 1/2 cup - yogurt
• 1 tsp - mustard sauce
• 1 tsp - tomato ketchup
• 8-10 tomato slices
• 8-10 cucumber slices

How to Make Falafel Wrap

• Take chickpeas in a bowl full of lukewarm water and soak it overnight.
• Drain them and pressure cook them till you hear 4 whistles.
• Drain it again and allow it to cool for half an hour.
• Combine chickpeas, parsley leaves, garlic cloves, chopped onion, coriander leaves, cumin, salt and pepper in a bowl and mash them all together. (Add corn flour if required).
• Alternatively, you can use a mixie to mash together the thick mixture needed for the balls.
• Divide the mixture into small balls and flatten them a little.
• Arrange them in a lined baking tray and drizzle some oil over them and bake them in a pre-heated oven for 25-30 minutes at 200 degree C.
• Take a wheat tortilla and apply the yogurt mix onto it.
• Arrange tomato and cucumber slices and place 2-3 crisp and hot falafel tikkis on it.
• Wrap it and roast it on a flat tava with a few drops of oil.
• Serve hot with tomato ketchup.
• Recipe Courtesy: My Own Food Court