Marinate all ingredients for a couple of hours, then put on a dehydrator sheet and dry for 1 to 2 hours at 105 degrees F, or until soft. Marinate all ingredients for a couple of hours, then put on a dehydrator sheet and dry for 1 to 2 hours at 105 degrees F, or until soft.
To get the finest flavor and texture in your falafel, I strongly advise against using canned chickpeas. They just will not hold together without the addition of flour or egg to bind, which is not the traditional method of preparation. Furthermore, falafel produced from soaked dry chickpeas has a nuttier, more natural flavor. The same holds true with hummus. We prefer the flavor and texture of hummus prepared with freshly cooked chickpeas , but we will use canned chickpeas if we are feeling lazy. Dried chickpeas are also far less expensive ; cooking a 1lb (450g) bag of dried chickpeas yields around five 14oz (400g) cans of cooked chickpeas. Wrap various salad veggies with falafel and hummus. Personally, we like this refreshing salad prepared with diced tomato, cucumber, red onion, and lots of parsley and gently mixed in a tangy dressing made with extra virgin olive oil and fresh lemon juice. It's similar to a Middle Eastern salsa and pairs especially nicely with the fried falafel's texture and the creaminess of the hummus.
Transfer the falafels to a dish coated with kitchen paper. Pat each falafel dry with another piece of kitchen paper, eliminating as much oil as possible. To assemble the falafel wrap, toast a flatbread in a big skillet over medium heat for 1-2 minutes, then pour a tablespoon of hummus on top (we often add salad leaves, cucumber and tomato slices, and a handful of pickled red cabbage). Then arrange three to four falafels on top.
Print Pin 4.91 out of 5 based on 21 votes Wraps with Baked Falafel Make these burgers in bulk, maybe for Saturday or Sunday supper, and then freeze them for weekday lunches. Today, we're going to use them to create a massive lunch wrap. You can easily double or quadruple the quantity of burgers by pulsing the ingredients individually unless you have a very large food processor! These freeze very well, making them ideal for fast evening meals. 30 minutes for preparation 30 minutes Cook Time Time allotted: 1 hr. 6 burgers Ingredients 1 can chickpeas, 14 oz (1 1/2 cup cooked)
