Falafel Wrap

During our recent kitchen renovations, Abby and I pretty much lived off frozen foods. One of our favorites was this falafel wrap that we found at Whole Foods. Now that I have an oven again, I had to try to make them myself! These can be prepared and frozen (unbaked) to keep on hand.

Falafel Wraps

Prep time: 15 minutes
Bake time: 10 minutes

14 oz can chickpeas, drained and rinsed
3/4 tsp cumin
3/4 tsp coriander
1/4 tsp salt
1 Tbsp lemon juice
2 tsp salsa
1 dill gherkin (or half of a small baby dill pickle)
2 tsp olive oil
4 sheets phyllo
olive oil spray

In a food processor, combine the chickpeas, cumin, coriander, salt, lemon juice, salsa, pickle, and olive oil. Puree until a thick paste forms.

Lay out one sheet of phyllo on a work surface. Lightly spray it with olive oil; fold it in half lengthwise, and spray again. Mound 1/4 of the chickpea mixture onto one end of the phyllo and roll it up, burrito-style. Lightly spray the top of the wrap with olive oil spray. Repeat with the remaining phyllo and mixture. The wraps can now be either frozen or baked.

When you are ready to eat, preheat the oven to 425F. Bake the wrap on a baking sheet for about 10-15 minutes, until filling is heated through and the dough is beginning to brown.