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Red Lentil Falafel Wrap
I was not going to give up on this recipe. Plant Prepped delivered the ingredients, but I was disappointed when I noticed that my falafel came out too watery in the food processor.
I adapted this by adding an extra 1/2 cup of chickpea flour, which was not included in the package.
I added many Beets because I am a Beet fan and drink beet juice every morning.
Beets are high in antioxidants and are known to be kidney-friendly, as they often remove bacteria from the linings of the bladder and kidneys. Also, Beets have a strong imprint on the crown and root chakra. A staple food high in fibre, offering deep nutrient healing that restores anyone to rise from the ashes. 🐦🔥
I know I flew away there for a second, but I needed you to understand the impact of beets.
Enjoy this amazing high-protein dish, follow the recipe below, and receive greatness at the end for your digestive, intestinal and, of course, your DNA. 🧬
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Preheat Oven to 425F
Peel the potatoes and cut them into wedge shapes. Rinse under cold water, then dry and place in a bowl. Add the Zaatar seasoning, Himalayan salt, pepper, and a generous drizzle of Avocado oil.
Mix with your hands, then transfer to a baking sheet lined with parchment paper. Arrange the wedges to lay the skin side down.
Bake for 20-25 minutes.
Peel the beets, then roughly chop and transfer to a separate baking sheet lined with parchment paper. Add two cloves of garlic, season with Himalayan salt and pepper, drizzle with Avocado oil, and place in the oven for 15-20 minutes or until the beets are cooked.
Drain the soaked lentils well, then add them to a food processor with two garlic cloves.
Add the roughly chopped onion, parsley, cilantro, seasoning blend and Himalayan Salt and Pepper.
Pulse until well combined.
Taste and adjust seasoning as needed.
Transfer to a bowl, add the flour and baking powder.
Roughly chop one cucumber and place it into a bowl.
Grate the remaining cucumber into a new bowl, squeeze the excess water out of it, add the yogurt, grate the remaining garlic, and add lemon juice to taste; season with Himalayan salt and pepper, drizzle with olive oil, and whisk to combine.
Place the tahini paste, beets, and garlic in a blender. Add lemon juice to taste, a drizzle of olive oil, Himalayan salt and pepper and a couple of ice cubes, and blend until smooth.
Add more water as necessary, taste, and adjust seasoning as needed.
Make little patties with your hands out of the batter.
You should end up with six or more falafels.
When the potatoes and beets are done in the oven, add the falafels and bake until golden.
Preheat a new pan over high heat. Once very hot, add one tortilla at a time to warm for a few seconds on each side. Reserve the pan over medium heat.
Layer each left side of the tortilla with the beet tahini falafels, sauerkraut, sprouts and chopped cucumbers.
Fold the top and bottom tortilla flaps, then fold the left flap over and gently roll to the right.
Place the wraps, seam side down, into the hot pan and toast for 1-2 minutes or until golden and sealed. Slice the warps in half.
Serve the falafel warps with potato wedges and vegan tzatziki. Enjoy
**Please note you will not see the Tzatziki in the picture, but this is because it did not work out for me the Tzatziki. I screwed something up when making the sauce🤭