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Crispy Tuscan bean falafel wrap

Crispy Tuscan bean falafel wrap

This recipe was created by Humane World for Animals’ expert chefs and approved by our team of registered dietitians.
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Servings: 12
Serving size: 18.37oz

Ingredients

To prepare falafel

  • 8 cups Beans, cannellini, canned, drained, rinsed
  • 1 cup Bread crumbs, dry, plain
  • 1/2 cup Onions, white, small, diced
  • 3 tablespoons Seasoning, Italian
  • 2 tablespoons Oil, canola
  • 1 tablespoon Tomato paste, canned
  • 1 tablespoon Lemons, zest
  • 2 teaspoons Garlic, cloves, peeled, minced
  • 1 1/2 teaspoons Salt, Kosher
  • 1 1/2 teaspoons Fennel seeds, whole
  • 3/4 teaspoon Red pepper flakes

Cilantro mint chutney

  • 2 cups Cilantro, fresh, leaves
  • 2 cups Mint, fresh, whole leaf
  • 1 cup Water
  • 1/4 cup Ginger, fresh, sliced
  • 2 tablespoons Peppers, serrano, chopped
  • 2 teaspoons Cumin, ground
  • 2 teaspoons Lemons, juice
  • 1 teaspoon Salt, Kosher

To cook falafel

  • 1/4 cup Oil, canola

Fries

  • 12 cups Potato, french fry, regular cut, frozen
  • 1 1/2 teaspoons Salt, Kosher

Service

  • 12 each Pita bread, 6", each
  • 12 cups Lettuce, spring mix
  • 1 1/2 cups Tomatoes, cherry, small
  • 1 1/2 cups Onions, red, sliced
  • 1 1/2 cups Cucumber, with peel, sliced
  • 1 1/2 cups Pickle, dill, sliced
  • 3/4 cup Parsley, Italian, fresh, chopped

Instructions

To prepare falafel

  • In a food processor, add beans, bread crumbs, onions, Italian seasoning, oil, tomato paste, lemon zest, garlic, salt, fennel seeds, and red pepper flakes. Pulse to combine. Do not overmix to a paste. Portion into 2oz balls. Place falafel in freezer for at least 30 minutes before cooking. Remove and cook as directed, or store in cooler or freezer for future use.

For cilantro mint chutney

  • To a blender, add cilantro, mint, water, ginger, serrano peppers, cumin, lemon juice and salt and process until smooth. Cover and place in cooler until use.

To cook falafel

  • In a skillet or flat top heat oil over medium-high heat. Once oil is up to heat, sear off falafel for 2-3 minutes on each side until browned and slightly crispy. Remove falafel and allow any excess oil to drain off. Hold hot for service.

For fries

  • Preheat fryer to 350°F and fry fries for 5-7 minutes or until golden brown. Drain and toss with salt. Hold hot for service.

For service

  • Slice pita bread in half widthwise and partially layer over each other. Add 1 cup of spring mix, place 3 falafel balls on pita, and lightly smash them. Top with 2 tablespoons of cherry tomatoes, red onions, cucumber, and pickles; and 1 tablespoon of parsley. Drizzle 2 tablespoons of cilantro mint chutney. Roll tightly, ensuring both ends are tucked-in and slice in half. Serve with 1 cup of fries.

Notes

*The nutrition information is an estimate based on general ingredients. These amounts will vary based on the products you are using.

Nutrition

Serving: 18.37oz | Calories: 710kcal | Carbohydrates: 119g | Protein: 27g | Fat: 16g | Saturated Fat: 2g | Sodium: 1280mg | Fiber: 24g | Sugar: 4g