🍽️ Crispy Falafel Tortillas with Creamy Yoghurt Tahini Sauce

Name: Crispy Falafel Tortillas with Creamy Yoghurt Tahini Sauce
Total time: 30 min
Yield: 4 servings
Ingredients: 2 spring onions; 1 garlic clove; 0.5 bunch parsley (10 g); 1 handful mint (5 g); 600 g chickpeas (can; drained weight); 3 tbsp tahini (45 g; sesame paste); 4 tbsp lime juice; 2 tsp baking powder; 1 tbsp chickpea flour (10 g); salt; pepper; 1 tsp ground cumin; 2 tbsp rapeseed oil; 150 g frozen edamame (shelled); 150 g yogurt (3.5% fat); 8 small wholemeal tortilla wraps (15 cm diameter)

537 kcal · 30 min · 4 servings

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Ingredients

2 spring onions
1 garlic clove
0.5 bunch parsley (10 g)
1 handful mint (5 g)
600 g chickpeas (can; drained weight)
3 tbsp tahini (45 g; sesame paste)
4 tbsp lime juice
2 tsp baking powder
1 tbsp chickpea flour (10 g)
salt
pepper
1 tsp ground cumin
2 tbsp rapeseed oil
150 g frozen edamame (shelled)
150 g yogurt (3.5% fat)
8 small wholemeal tortilla wraps (15 cm diameter)

Instructions

1. Wash the spring onions thoroughly and slice them into thin rings.
2. Peel the garlic cloves.
3. Wash the fresh herbs, shake them dry, and pluck off the leaves.
4. Set aside a few nice mint leaves for decoration.
5. Rinse the chickpeas and let them drain well in a sieve.
6. Place the chickpeas together with the prepared onions, garlic, herbs, tahini, two tablespoons of lime juice, baking powder, and chickpea flour into a blender or food processor.
7. Blend the mixture into a thick, moldable paste.
8. Season the mixture with salt, pepper, and cumin to taste.
9. Shape the mixture into 24 small, equal-sized balls (falafel).
10. Heat oil in a large frying pan over medium heat.
11. Fry the falafel in batches in the pan.
12. Fry them for about 10 minutes until they are golden brown and crispy on all sides.
13. Meanwhile, bring a pot of salted water to a boil.
14. Cook the edamame in the boiling water for about 5 minutes.
15. Drain the edamame and let them drain well.
16. Whisk the yoghurt with the remaining lime juice in a small bowl.
17. Heat a clean pan and place the tortillas inside.
18. Warm each tortilla for about 2 minutes on both sides.
19. Place the cooked falafel and the edamame onto the tortillas.
20. Drizzle the yoghurt tahini sauce over the filling.
21. Sprinkle the tortillas with the reserved mint leaves and a pinch of salt.
22. Roll the tortillas tightly and serve immediately.

Nutrition per serving

kcal: 537
Protein: 22 g · Fett/Fat: 20 g · Carbs: 64 g