Vegan and Gluten Free Falafel Wrap
2 to 4 tablespoons olive oil
1 cup dried/uncooked/raw chickpeas, rinsed, picked over and soaked for at least one hour (canned chickpeas make this too moist to stick together but one or two TBSP of chickpeas flour firms it up)
⅓ cup chopped red onion
½ cup fresh parsley leaves
½ cup fresh cilantro leaves
3 garlic cloves, minced
¼ tsp ground cumin
⅛ tsp ground cinnamon
1 tsp sea salt
½ tsp ground black pepper
Preheat oven to 375 degrees Fahrenheit. Coat a large, rimmed baking sheet with 2 Tbsp of olive oil.
In a food processor, combine the soaked and drained chickpeas, red onion, parsley, cilantro, 2 tablespoons olive oil, garlic, cumin, cinnamon, salt and pepper. Process until smooth.
Using your hands, scoop out about 2 tablespoons of the mixture at a time. Shape the falafel into small patties, about 2 inches wide and ½ inch thick. Place each falafel on your oiled pan.
Bake for 13 minutes, then remove the falafel from the oven and carefully flip each one. Return the pan to the oven for another 13 to 15 minutes, until the falafels are lightly browned on both sides.
Serve wrapped in a wrap with creamy tahini and dill dressing and lots of lettuce greens and veggies or as a salad if you prefer.