Page 128 - 17-45 March 3 2021

"
Falafel-Inspired Wraps

wraps

INGREDIENTS DIRECTIONS

For the Salad
Chickpea Salad
2 cups or 12 ounces Organic Chickpeas or other
store-bought ready-made chickpeas Place chickpeas in a large bowl and mash gently
(not canned) with a potato masher, taking care not to mash
too ¿nely. (Leave some chickpeas whole for
3 tablespoons Tahini added te[ture).
1 tablespoon lemon juice Add techina, lemon juice, olive oil, fresh parsley,
and spices and mi[ gently to combine. Adjust
3 tablespoons Olive Oil seasoning to taste.
2 tablespoons chopped fresh parsley Tip: Try this chickpea salad on a cracker for a
tasty alternative to tuna salad!
1/4 teaspoon garlic powder
Assemble the Wraps
1/2 teaspoon coriander
Smear one tablespoon of mayonnaise onto the
salt, to taste center of each wrap. Place about half a cup of
the chickpea salad on top of the mayo, Àattening
pepper, to taste it down with a spoon.
Divide vegetables evenly among the four wraps,
For the Wraps arranging on top of the chickpea salad. Drizzle
generously with additional techina.
4 whole wheat wraps
Fold the ends of the wraps toward each other
mayonnaise, for spreading over the ¿lling and roll closed. Slice each wrap
in half horizontally to serve.
1 cup shredded romaine lettuce
Variation: Use vegan mayonnaise to keep these
4 Israeli Style Cucumbers in Brine, whole or sliced wraps totally vegan.
1 ripe beef tomato, sliced
2 Persian cucumbers, sliced

1 cup shredded purple cabbage
Tahini, for drizzling

Y-9 The Bulletin 718.387.0123 • Ads@willbulletin.com March 3 '21