Falafel wrap with date and sour cream dip

Ingredients for 6 servings:

• 200 g chickpeas, dried
• 75 g dried pinto beans
• 2 bunch parsley, chopped
• 1 bunch coriander greens, chopped
• 2 onions, chopped
• 3 clove(s) garlic, chopped
• 1 lemon(s), squeezed
• 1 chili pepper(s), dried and chopped
• 1 tbsp baking powder
• 9 tbsp flour
• e.g. cumin
• salt and pepper
• some olive oil
• 1 cucumber(s)
• 2 tomatoes
• 200 g sheep’s cheese
• 500 g coleslaw
• 1 bunch of mint
• 6 wraps
• 200 g sour cream
• 7 dates, dried
• 1 chili pepper(s), dried and chopped
• 1 tsp honey

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Cooking/baking time approx. 20 minutes; Total time approx. 1 day 50 minutes

Soak the chickpeas and broad beans in water for 24 hours. Then puree them, adding a little more water if necessary. Add the parsley, onions, garlic, coriander, chopped chili, lemon juice, salt, and pepper, and blend again. Don’t skimp on the seasoning. Add a packet of baking powder and about 9 tablespoons of flour. The dough will still be soft, but should be easy to form into balls with wet hands. Then drizzle the balls with a little olive oil. Preheat the oven to 200 degrees Celsius and bake the balls for 15-20 minutes until golden brown. Of course, they can also be prepared in a deep fryer, which cooks them faster. Puree the sour cream with the chopped dates, add honey, a chopped chili, and a pinch of salt. Peel the cucumber, halve it, and then cut it into sixths again, removing the seeds. Cut the feta cheese into thin strips. Slice the tomatoes. Season the cucumber strips and tomato slices with salt and pepper. Heat the wraps according to the package instructions and top each with a thin layer of coleslaw, a sixth of a cucumber, 2 slices of tomatoes, and 2-3 falafel. Chop the mint and sprinkle over the top. Pour the date and sour cream dip over the falafel and roll up the wrap.