Kale falafel in Jalapeno dressed wraps (Zero Oil) – Baked
These delicious bite-size falafels have a beautiful nutty texture and so much flavour. They are so good on their own, but I thought, why not to make a falafel wrap? A wrap full of salad, some vegetables, with jalapeno yogurt dressing and falafel balls… Yum! Everything sounds so tasty!
Though greens in general are nutritious foods, kale stands a head above the rest. Not only is it one of your best sources of beta-carotene, one of the antioxidants believed by many nutrition experts to be a major player in the battle against cancer, heart disease, and certain age-related chronic diseases, it also provides other important nutrients.
Mixing the health benefits of chickpeas with the superpowers of kale with cabbage, bell pepper, cucumbers is sure to make your waistline sing. Enjoy this super yummy oil free wraps for lunch/dinner.
Yields: 15-18 falafals
Preparation time: 15 minutes
Baking time: 20-25 minutes
- Cooked garbanzo beans-3cups
- Chopped onions-1
- Kale-1cup (tightly packed)
- Minced garlic-3cloves
- Fresh coriander-a handful
- Cumin powder-1tsp
- Fresh lemon juice-1-2tbsp
- Powdered oats-1/4cup (or may require bit more if the mixture to too sticky)
- Salt- to taste
For garlic jalapeno dressing:
- Greek yogurt-2cups
- Minced jalapeno-1tbsp
- Minced garlic-3cloves
- Salt- 1/2tsp
- Lemon juice-1tsp
- Corn-wheat tortillas- (recipe link)
- Thinly sliced cucumber-1small
- Grated cabbage-1/2cup
- Thinly sliced Red onion-1medium
- Some shredded lettuce
- Salt and pepper to taste
- Combine all the ingredients for falafel (except powdered oats) in a bowl mix well.
- Transfer the mixture to a food processor and process until smooth. Once processed and there is no any large lumps left, scrape back into the mixing bowl, add in the powdered oats and mix well.
- Pre-heat the oven at 200deg. Line the baking tray with a baking sheet and keep it ready.
- Now take a scoop of falafel mixture (make sure your hands are dry and just dredge your fingers into the flour before shaping the mixture) shape the falafel into a small round disk or any desired shape and place it on a baking sheet.
(Note: I haven’t used any oil for greasing the pan nor in falafel)
- Bake for 15-20minutes, flip and bake again for extra 10minutes.
Meanwhile prepare a dressing:
- Line a colander over a bowl with several layers of cheese cloth, place the yogurt on the cheesecloth and allow to drain for 1-2hours. Once the curd drain excess moisture its ready to use in the dressing.
- In a bowl combine hung curd, minced garlic, minced Jalapenos, lemon juice, salt and pepper if desired. Store in the refrigerator.
- Take tortilla and on each of them place desired amount of lettuce, cucumber, tomatoes, cabbage, some slices of red onion, 3-4falafel balls and spread some dressing, roll up the tortilla.
- Repeat with the remaining tortillas. Enjoy!
- Curd is been used in dressing it was not spicy at all but still if you don’t like spice can skip or reduce the amount of jalapenos
- Any of your favourite dressing can also be used.
I am bringing this recipe to Angie’s Fiesta Friday 32