Turmeric Falafel Wraps + Wholegrain Spelt Tortillas

Fresh and healthy lunch with lots of colours to fill our daily rainbow – turmeric falafel wraps! And my favourite recipe for homemade wholegrain spelt tortillas!

It’s March!!! Hmmm, it’s been March for more than a week, but my brain just grasped that.

Ah, I love March. Why? Because I start growing my veggies from seeds. I first tried it three years ago and  I produced some tomatoes, but the plants were looking a little sad and small. Last year, though, it’s been incredible. I’ve produced toooo many tomato plants (not enough space in the garden) and added bell peppers and chilies. The summer was unbelievably sunny and warm and we had a gazillion of homemade tomatoes and chilies. No complaints here. I’ve grown bell peppers in a container on my balcony near lice infected parsley and cilantro, so imagine the disappointment. Hopefully, this year the bell peppers will join the growing madness 🙂

Okay, now. Let’s get to the recipe!

I’m going double recipe today. Wholegrain spelt tortillas that you can use like regular white flour tortillas and a beautiful bright yelllow turmeric falafel.

What I love about these wraps – besides the obvious deliciousness 🙂 – are the colours. Colourful food makes me smile. If you like them use the sides that I used in this recipe or choose whatever coloured veggies you like. But choose a variety. Reds, greens, purples, yellows… Whatever you find, toss them in!

We’re making a tahini sauce to go with falafels. If you’re a dishwashing maniac like me, stop right now! By dishwashing maniac, I mean insanely washing every dirty dish that I see while I’m cooking. I hate washing dishes after the meal, I’m not crazy 🙂 My point was, there’s no need to wash the food processor after making falafels. Just add the ingredients for the sauce and the liquid will clean it up. Yep, we saved a little time right there 🙂

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TURMERIC FALAFEL WRAPS

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Servings 4 people

Ingredients

FOR THE FALAFEL BALLS

• 2 cups cooked chickpeas
• 1 handful parsley
• 6 cloves garlic
• 1 small onion
• 2 tsp ground coriander seeds
• 1 tsp ground caraway seeds
• 1 tsp ground turmeric
• 1/4 cup olive oil
• salt to taste

FOR THE SAUCE

• 1 handful parsley
• 4 TBSP tahini paste
• 4 cloves garlic
• 1/4 big medium-hot chili
• 1/2 cup olive oil
• 2 TBSP lemon juice
• black pepper to taste
• salt to taste

TO SERVE

• 1/4 medium-size red cabbage
• 1 big carrot
• big handful parsley
• 1 TBSP lemon juice
• 1/4 cup salted pistachios
• medium-hot chili slices to taste
• 8 wholegrain spelt tortillas approx. 15 cm

Instructions

1. If you are making homemade tortilla wraps (recipe below), make the dough beforehand and leave it to rest while you make the falafels.

Falafel balls

1. Preheat the oven to 200 °C and line a baking tray with baking paper.

2. Pulse all ingredients in a food processor until well combined. It should have an almost creamy texture with some small crumbs.
3. Divide the mixture into quarters. With slightly wet hands, form six balls from each quarter. Wash your hands if they get too messy, otherwise, the mixture will start sticking to them.
4. Place the falafel balls on the baking tray and bake them for 20-25 minutes or until just slightly golden. These falafels are very delicate, so treat them carefully.

Sauce

1. In a food processor or a blender combine all ingredients and pulse until the mixture is smooth.

Sides

1. Chop red cabbage and carrot into thin slices and drizzle them with lemon juice. Chop pistachios and parsley coarsely.

Wraps

1. Divide the dough into 8, roll them and cook them 30 seconds each side.

2. Serve falafel balls with sides and tortillas while they are hot.

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WHOLEGRAIN SPELT TORTILLAS

Course Appetizer, Side Dish, Snack

Prep Time 15 minutes

Cook Time 10 minutes

Resting time 30 minutes

Total Time 55 minutes

Servings 8 tortillas

Ingredients

• 1 1/4 cup wholegrain spelt flour
• 1/4 + 1/8 cup lukewarm water
• 2 1/2 TBSP olive oil
• 1/4 tsp salt
• 1/4 tsp baking soda

Instructions

1. Combine all ingredients in a bowl, then transfer it to a flat surface and knead it for 5 minutes.
2. Cover with plastic foil and leave it to rest for 30 minutes at room temperature.
3. Divide the dough into 8 balls, flatten them with the palm of your hand and roll them out on the lightly floured surface to 15-20 cm in diameter.
4. Don’t stack the rolled tortillas or they will get soggy.
5. Brush off excess flour. Cook on a griddle or big pan over medium-high heat for about 30-second each side. If flour starts to accumulate in the pan, wipe it off with a paper towel.

Need more ideas for colorful lunch recipes? Here they are:

Rainbow Cabbage Soup

Spicy Pea Soup

Millet And Carrot Salad with Creamy Almond Dressing

Turkish Chicken Feast

PRINT THIS TURMERIC FALAFEL WRAP AND WHOLEGRAIN SPELT TORTILLA RECIPES AND MAKE YOUR PERSONALIZED USE YOUR NOODLES COOKBOOK

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