Peacocking Falafel Wrap
10 Santa Maria Veggie Tortillas, carrot
50 freshly made falafels
200 g Santa Maria Taco Sauce
150 g iceberg lettuce, finely chopped
20 g fresh coriander, as garnish
2 kg chickpeas, soaked overnight and rinsed (you can use half amount canned and half raw)
1 large onion
200 g parsley
5 garlic cloves
2 chilies, red or green
6 tsp Salt
4 tsp Santa Maria Black pepper, grounded
6 tbsp Santa Maria Cumin
2 tbsp baking soda
2 tsp Santa Maria Bicarbonate
400 ml water
1 lemon, zest and juice
500 g chickpeas, rinsed
100 ml olive oil
100 ml lemon juice
50 g Santa Maria Taco Spice Mix
1 cucumber, deseeded and cut into small cubes
1 red onion, finely chopped
100 g Santa Maria Frozen Avocado, diced
50 ml Santa Maria Green Jalapeños, chopped
20 ml lime juice
How to prepare
Deep-fry or reheat the falafels.
Spread each tortilla with hummus.
Add salad and 5 falafels.
Finish with taco sauce and fresh coriander.
Wrap and serve with Cucumber Salad.
Mix chickpeas, onion, parsley, chili, garlic and water in a food processor.
Add spices, lemon, baking soda and bicarbonate to the batter.
Let the falafel batter rest in refrigerator, preferably for a couple of hours.
Shape the falafels by using two spoons, put them on a tray.
Deep-fry them in oil (approx. 180°C) for 1–2 minutes depending on shape and size.
Mix all ingredients in a food processor until you have a smooth batter. If the chickpeas are too dry to blend, add 50–100 ml water.
Keep the hummus cold until serving.
Dice or chop all vegetables
Mix all ingredients gently.
Store cold until serving