Falafel & Hummus Wrap with Mediterranean “Roasted” Vegetables

By Chef: Russel James
Posted: March 8, 2013

 Difficulty/Moderate

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Raw falafel wraps by gourmet master chef Russel James. Veggies combine with various nuts and seeds, spices, and fresh herbs to create the flavors and textures you’re familiar with in Middle Eastern cuisine. If you’re feeling a bit fancy this is a great recipe to try and and share with family and loved ones!

Ingredients

For the tortilla:

  • 3 cups peeled courgette (zucchini)
  • 3 tablespoons olive oil
  • 2 teaspoons lemon juice
  • Pinch cayenne
  • 1 teaspoon ground coriander
  • 1/2 teaspoon salt
  • 1/2 cup flax meal*

For the falafel:

  • 1 cup pumpkin seeds
  • 2 tablespoons fresh dill, finely chopped
  • 1 teaspoon ground coriander
  • 2 teaspoons cumin
  • 8 sun-dried tomato halves, soaked for 1 to 2 hours and then chopped
  • 3 tablespoons fresh coriander (cilantro)
  • 1 clove garlic
  • 2 shallots
  • 1/4 cup olives, stones removed
  • 2 teaspoons oregano
  • Pinch cayenne
  • Pinch pepper
  • 1/2 teaspoon salt
  • 1 tablespoon lemon juice

For the hummus:

  • 1/2 cup mac nuts
  • 3 tablespoons lemon juice
  • 3 tablespoons tahini
  • 1/4 teaspoon salt
  • 1/4 cup water

Optional “roasted” Mediterranean vegetables:

  • 1/2 cup courgette (zucchini), sliced
  • 1 red bell pepper, sliced thin
  • 1/2 a medium red onion, sliced
  • 1/2 cup fresh tomatoes, sliced
  • 3 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1/4 teaspoon salt

Instructions

For the tortilla:

1. Blend all ingredients in a high-speed blender until smooth.

2. Add flax meal and blend again until smooth.

3. Pour mixture onto 2 dehydrator sheets and spread evenly into a circle on each.

4. Dehydrate for 8 hours at 105 degrees F, or until able to peel of the sheet.

5. Once the dehydrator sheets are removed, return to the dehydrator for 30 – 60 mins, until both sides are dry to the touch but still pliable.

* Flax meal is flax seed that has been ground in a coffee grinder or similar, to produce a fine flour.

For the falafel:

1. Process all ingredients in a food processor until thoroughly mixed.

2. Form into Falafel and dehydrate on a Paraflexx sheet at 105 degrees F for 6 – 8 hours.

For the hummus:

1. Blend all ingredients in a high-power blender until smooth.

Optional “roasted” Mediterranean vegetables:

1. Marinate all ingredients for a couple of hours, then place on a dehydrator sheet and dehydrate at 105 degrees F for 1-2 hours, until soft.

2. You could just miss out the marinating & dehydrating part of this recipe to save time, and eat the veg crispy.

To assemble:

Start by arranging a selection of your favourite salad leaves at the bottom of the tortilla, so it covers half the tortilla, leaving a small gap at the bottom.

— Arrange the vegetables in a line along the salad leaves.

— Place 3 – 4 falafels along the top of the vegetables.

— On top of the falafel, spoon over a generous helping of the hummus.

— Fold up the left and right hand sides of the tortilla.

— Then bring the bottom of the tortilla up over the 2 sides that have already been folded up.

— Using your thumbs, and keeping the sides and bottom rolled up, roll over the main part of the wrap towards the top so it starts to form the wrap and keep everything tightly packed together.

— Once completely rolled, cut at a diagonal with a sharp knife.