Serves a Party of 3
Part of moving out of my hometown in New Jersey to Asheville, North Carolina involved a ton of exploring around new and fun places to eat, especially with Asheville being known for its food scene. One of the restaurants I tried out when I first moved here was called Gypsy Queen and they had a special on Tuesdays that featured a 5 dollar falafel wrap that was absolutely gigantic and filled with falafel, Tzatziki sauce, and a bunch of veggies. To this day it is a meal that I remember enjoying so much that suddenly became a craving to fulfill.
The other day I was thinking of some healthy and tasty lunch recipes I can start preparing on the weekends or for a meal prep to ensure I can stay energized for the rest of the day, no matter what I am up to. When Gypsy Queen came to mind, immediately I was intrigued to try and recreate the falafel wrap on my own, with a few personal touches of my favorite flavors.
One of my favorite things to keep in the freezer at home is garlic naan bread, as it is super delicious and goes with all kinds of different meals. I felt like they would have been the perfect thing to wrap around my homemade falafel balls, so after defrosting the them in the oven, I set them aside and began making the falafel balls using chickpeas, chickpea flour, fresh parsley, red onion, garlic, cumin, coriander, avocado oil, salt and pepper.
After blending the ingredients, shaping the mixture into balls using your hands, then baking them in my air fryer for 15 minutes, I laid them on top of the naan bread followed by vegan tzatziki sauce from Trader Joes, purple cabbage, shredded carrots, and pickled onions.
If you don’t have an air fryer, you can preheat your oven to 375 degrees and bake them for the same amount of time!
Ingredients:
- 3 Pieces of Garlic Naan Bread (or wrap of your choice)
- 1 Can of Chickpeas
- 1/2 Cup of Chickpea Flour
- 3/4 Cup of Fresh Parsley
- 1 Red Onion
- 4 Cloves of Garlic
- 1 Teaspoon of Cumin
- 1 Teaspoon of Coriander
- 1/2 Teaspoon of Baking Soda
- Few Pinches of Salt/Pepper
- 3 Tablespoons of Avocado Oil
Ingredients for the Toppings:
- 1 Cup of Purple Cabbage
- 1 Cup of Shredded Carrots
- 3 Tablespoons of Pickled Onions
- 3 Tablespoons of Trader Joe’s Tzatziki Dip
Preheat the air fryer or oven to 375 degrees.
In a high speed blender or food processor, pulse together the falafel ingredients such as the chickpeas, chickpea flour, parsley, red onion, garlic, cumin, coriander, salt/pepper, baking soda, and avocado oil. Don’t be scared to scrape down the sides every so often if ya have to.
Roll the falafel mixture into equally sized balls, then lay them down on a baking sheet if you’re using an oven, or the air fryer tray if you have the option to air fry them.
When they are done baking, drop down 3 falafel balls in each piece of naan bread.
For the toppings, start off by adding on the Tzatziki sauce, followed by the cabbage, carrots, and pickled onion.
Plant Sugar Kitchen 