I’m in the mood for something healthy and vegetarian. After a visit to Calgary Shawarma, I wondered if I could make a decent falafel wrap at home.
Kudos to the authors for the pita and falafel recipes.
I was generous with the parsley so I ended up with green falafel! Dried and reconstituted chickpeas give a nice texture.
I tried the flatten and roll as opposed to my pizza technique which did not require a rolling pin. Rolling pin wins, as the texture is more even.
I liked the way some of my creations puffed up. Some of them didn’t. And some of them were a little charred.
Fried is definitely tastier, but baked is healthier! Fried in a cast iron pan.
My pitas were so small that the falafel didn’t fit inside. Topped with: lettuce, tomato, red onion, black olives, cucumber, Greek yogurt and tahini. Tasted good, though.
