Bulgur Falafels Wraps with Yogurt Tahini Sauce

February 29, 2016

Crispy pan-fried bulgur falafels with a creamy tahini yogurt sauce on fresh pita flatbreads.

Falafel:
½ cup (100 g) medium grind bulgur
½ cup (118 mL) boiling water
1 ½ cups (15 oz can drained, 315 g) canned or soaked chickpeas
½ cup (1 small) chopped onion
2 cloves garlic, minced
1 tsp salt
½ tsp ground black pepper
1 tsp chili powder (or ¼ tsp cumin, pinch of cayenne, pinch of paprika), can add up to 2 tsp if you know you like spicy flavors
1 tsp baking powder
2 Tbsp chopped fresh parsley
1 egg
½ to 1 cup breadcrumbs
½ cup (118 mL) oil (a high heat oil like palm, canola, or macadamia) for panfrying
Sauce:
1 cup (260 g) nonfat Greek yogurt
2 Tbsp (20 g) tahini (or hummus)
1 clove garlic, minced
½ tsp honey
Pinch of paprika and ground ginger
You’ll also need:
4 flatbreads (for homemade, I used this recipe, leaving out the herbs and subbing all-purpose for the spelt flour)
Lettuce, tomatoes, onions, parsley for garnish

Nutritions

Calories
750

Sodium
1174mg
48% DV

Fat
48g
75% DV

Protein
27g
55% DV

Carbs
46g
15% DV

Fiber
9g
39% DV