Wraps with lentil quinoa falafel

Ingredients for 8 servings:

• 175 g quinoa, mixed
• 175 g mountain lentils
• 1 onion(s)
• 3 garlic cloves
• 2 ½ cm ginger root
• 1 tsp cumin
• 2 tsp coriander seeds
• 2 tbsp olive oil
• ½ tsp turmeric powder
• 1 pinch of allspice powder
• ½ tsp chili flakes, Korean
• 1 tsp sea salt
• 200 g silken tofu
• 30 g breadcrumbs
• 60 g chickpea flour
• ½ tsp baking soda
• 3 tbsp sunflower seeds
• 1 tbsp sesame seeds
• ½ bunch parsley
• 2 tbsp raisins
• ½ lemon(s), zest
• 25 g chickpea flour
• ½ tbsp sesame seeds
• 1 liter sunflower oil for frying
• 200 g tahini
• 1 lemon(s), zest and juice
• 100 g silken tofu
• 2 garlic cloves
• 1 tsp chili flakes, Korean
• 100 ml water
• 50 ml sesame oil, roasted
• e.g. sea salt
• ½ tsp cumin powder
• ½ tsp pepper, mixed, ground
• 8 wraps
• e.g. leaf lettuce
• 3 tomatoes
• 1 bunch of spring onions
• ½ bunch parsley
• 1 tsp sesame seeds, roasted
• 1 tbsp sumac

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Cooking/baking time approx. 1 hour; Total time approx. 3 hours

vegan

Cook the lentils and quinoa according to the package directions, let cool. Mix in a bowl and chill. Peel and roughly chop the onion, garlic, and ginger. Blend in a blender until a thick paste forms. Toast the cumin and coriander seeds in a pan for 1 minute until fragrant. Then crush them in a mortar and pestle. Add olive oil to the pan and fry the onion paste until golden yellow. Add the spices and salt and heat for another 2 minutes. Stir in the silken tofu and set aside to cool. Blend the breadcrumbs, chickpea flour, and baking soda with the onion mixture and 2/3 of the lentil and quinoa mixture in a blender until smooth. Transfer to a bowl. Toast the sunflower seeds and sesame seeds and add to the mixture. Wash and chop the parsley and add it. Chop the raisins and add them. Wash the lemon, zest it, and add it. Mix everything well and chill for 45 minutes. For the tahini sauce, peel and coarsely chop the garlic. Wash the lemon, zest, and squeeze the juice. Wash and finely chop the mint. Combine all ingredients in a blender. You should get a thin sauce. Wash and finely chop the lettuce. Wash and chop the tomatoes. Wash and finely slice the spring onions. Wash and chop the parsley. Add the oil to a frying pan. Mix the chickpea flour with the sesame seeds. With wet hands, form golf-ball-sized falafel and coat them in the chickpea flour mixture. Once all the falafel are formed, fry in hot oil for about 4-6 minutes. Brush the wrap with the tahini sauce. Arrange the lettuce and tomatoes in the center. Place 4 falafel on top. Sprinkle with the parsley and spring onions. Sprinkle with sumac and roll up. The recipe can also be found on my website: https://vegan-cooking-with-thalija.de/archive/1263