Falafel Wraps with Tahini Drizzle
Makes appetizers for 6 or 4 servings as a meal
These can be used as a holiday appetizer or in a wrap or salad for a delicious lunch.
For the Falafels:
Extra-virgin olive oil, as needed (for frying)
1/2 cup (125 mL) finely diced onion
1 bunch cilantro or parsley to taste
½ package of Salt spring Harvest Tomato Olive Pate
1 package of Mexican Fiesta, heated according to package directions
2 Tbsp (30 mL) Brown Rice flour
Tahini Drizzle:
2 Tbs tahini
½ lemon – juice and zest
Salt to taste
Water as needed
Grated raw garlic and/or hot sauce (if desired)
For the Falafels:
Combine the falafel ingredients, mixing until sticky and able to hold its shape when formed into a small ball. Roll the mixture into 12 small, slightly flattened balls and set aside. This can be done by hand or with 2 spoons. Balls should be about the size of a walnut in its shell.
Heat oil in a medium frying pan over medium-high heat. There should be enough oil to be 1/4 inch deep in whatever pan you are using. I always use a cast iron frying pan for this but any pan you prefer. Heat until oil is shimmering but not smoking.
Heat the remaining oil over medium heat in a clean frying pan. Add the falafels to the pan without overcrowding and fry on each side until lightly browned. Drain on paper towels or cooling rack. Remove and transfer to the oven to keep warm. Continue with the remaining falafels.
For the DRIZZLE:
Whisk the tahini with the lemon, zest, and salt and add water Tbs by Tbs until you have a sauce that drizzles easily from the spoon.
Add grated garlic or hot sauce if desired.
Drizzle sauce over the warm falafels and serve with additional lemon and parsley if desired.
