It’s time to bring a little Middle-Eastern, savoury mix to your Valentine's week meal routine with this falafel in beetroot wrap recipe!
When it comes to wrap recipes, shawarma and burritos often get more attention, but falafel wraps deserve as much love, if not more. The original falafel wrap recipe uses a plain tortilla wrap, but here, beetroot puree is added to the dough to make a light red-hued wrap, keeping in line with the colour of love. You can also use grated beetroot instead of the puree, for a more textured wrap. Additionally, while this falafel recipe details steps to make homemade falafel, you can also use store-bought ones. You can also add a further twist to the dish by swapping chickpea hummus with rajma hummus (for a smoother dip) or beetroot hummus (for a vibrant-looking sauce). Try this to make use of leftover falafel mixture, as a complete meal for one, or even to share with a partner or friends during Valentine's Week.
Ingredients
UNITSIngredients
½ cupAashirvaad Shudh Chakki Atta (For the beetroot wrap)
½ cupMaida/All-Purpose Flour
1 tspSalt
1 tbspCurd
as requiredWater
½ cupBeetroot puree
1 cupChickpeas, soaked overnight and drained (For the falafel)
In a large bowl, add the Aashirvaad Shudh Chakki Atta, maida and salt and give a gentle mix. Now, add the beetroot puree and the curd and mix the dough again. Gradually add very little water and knead the dough until it is soft. Cover and let it rest for 5-10 minutes.
Description - Step 2
Step 2: Make the beetroot wraps
Divide the dough into equal portions. On a surface dusted with flour, roll each into a thin circle (not paper-thin; slightly thicker than a rumali roti so it doesn’t tear). Cook on a hot tawa over medium-high heat until light brown spots appear on both sides. Do not let it puff fully. Stack and keep covered.
Description - Step 3
Step 3: Make the falafel mix
Add the drained chickpeas into a grinder along with roughly chopped herbs, a garlic clove, flour, baking powder, cumin and water. Season with salt and pepper and pulse the mix till it’s well combined. Be careful not to blend – the mix should retain some texture/be slightly coarse.
Description - Step 4
Step 4: Shape the falafel
Use wet hands for this. Add the ground mixture to a bowl or plate. Now, take a spoonful of the mix in wet hands and shape into small balls. Lightly flatten the ball. If the mixture feels too crumbly, add an extra spoon of water. If it feels too wet, add a spoonful of flour. Line a tray with parchment paper. Place the falafel balls on the tray and refrigerate for at least 30 minutes to set.
Description - Step 5
Step 5: Fry the falafel
Add oil to a small wok or pan and place it on medium-high heat. Fry the falafel balls in batches till they turn golden-brown. It can take 2-3 minutes per batch. With a slotted spoon, place the fried balls on a plate lined with paper towels. It will soak up the excess oil.
Description - Step 6
Step 6: Make the tahini dressing for the wrap
Take a small bowl and add tahini, salt, and 2 tbsp of cold water to it. Now, squeeze an entire lemon into it. With a whisk or fork, whisk it. The dressing should be clump-free with a runny but thick consistency. Add more water (1 tbsp at a time), if required, until it’s smooth and pourable.
Description - Step 7
Step 7: Assemble the wrap
Place a piece of parchment paper on a clean, flat surface in the kitchen. Now, place a wrap on the surface and smear hummus on top of it. Add lettuce, pickles, onions and 3-4 falafel balls. Now, drizzle tahini dressing on top and roll it like a burrito. Use the parchment paper to wrap to prevent a mess. Repeat with the remaining ingredients and serve fresh.
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Middle Eastern
Intermediate
Main Course
