Baked Sweet Potato Falafel Wrap

Serves 4

-1/2 cup bulgur wheat
-3/4 cup low sodium vegetable broth
-1 cup cooked, mashed sweet potato
-2 tablespoons nonfat milk
-1 garlic clove, minced
-1/3 cup plus 3 tablespoons fresh Italian parsley, divided
-1/4 teaspoon salt, divided
-1 tablespoon onion powder
-1 teaspoon ground coriander
-1 teaspoon ground cumin
-2 tablespoons chickpea flour (also sometimes labeled as gram flour or chana flour)
-3 tablespoons whole wheat panko-style bread crumbs
-1/2 cup greek yogurt
-2 tablespoons tahini
-1 tablespoon lemon juice
-2 tablespoons water, or more/less to thin dressing as needed
-4 medium-sized whole wheat tortillas
-1 cup shredded lettuce
-1 cup chopped tomatoes
-1 cup diced cucumbers

Preheat oven to 400 degrees F. Combine bulgur wheat and vegetable broth in a saucepan. Set aside for 10-15 minutes, or until bulgur wheat as absorbed some of the broth. Heat mixture over medium heat and once a boil has been achieved, turn the heat to low and cook until no water remains, stirring occasionally.

Combine cooked bulgur, milk, sweet potatoes, garlic and three tablespoons parsley and stir until well combined. In a second bowl, combine the 1/8 teaspoon salt through the bread crumbs and stir together until well mixed.

Cover a baking sheet with foil or parchment paper and spray with cooking spray. Using a cookie scoop or pair of spoons, drop tablespoon-sized balls of the mixture onto the baking sheet. Bake 40-45 minutes, flipping the falafel halfway through.

While the falafel is baking, combine the yogurt, tahini, lemon juice, and remaining parsley and salt in a small food processor blender until mixture is smooth and well combined. Thin with water as needed.

Warm whole wheat tortillas in a skillet over medium heat and fill each with 1/4 batch of falafel and 1/4 cup each of lettuce, tomatoes, and cucumber. Drizzle sauce over filling before rolling up and enjoying.

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