(MEATLESS MONDAYS/VEGAN RECIPES) For this week’s Meat-Free Monday, try these raw falafel wraps with an apricot tahini sauce.
Although raw falafel is very different from baked falafel, they are both equally tasty. But these are a much healthier alternative to traditional deep-fried falafels.
Carrots and sesame seeds add a subtle taste, while the cumin and Za’atar bring out warm Middle Eastern flavors. The kale and cauliflower rice give the wraps some crunchiness, while the avocado adds a creamy texture.
Top it all off with an apricot tahini dressing for some nutty sweetness. As always, happy eating! — Global Animal
Raw Falafel Wraps With Apricot Tahini Sauce
Yield: 2 servings
Ingredients:
- 1½ cups carrot pulp (or grated carrots)
- ½ cup ground sesame seeds
- 2 tbsp ground flaxseeds
- ½ tsp cumin
- 1 tsp za’atar (or any other North African/Middle Eastern spice mix)
- ½ cup parsley leafes
- 1 tbsp olive oil
- Juice of ½ lemon
- salt
- 4 big kale leaves
- ½ avocado
- 2 cups chopped cauliflower
- ½ cup tahini
- 2-3 dried apricot
- salt
Directions:
- Add parsley, carrot pulp, lemon juice, spices, ground sesame and flaxseeds as well as olive oil to a blender or food processor and blend until well combined
- Remove falafel mixture from food processor and form 6-8 falafel balls using your hands
- Transfer the chopped cauliflower to a blender or food processor and pulse the cauliflower until completely broken down into rice-sized granules
- Slice the avocado and wash the kale leaves
- For the dressing, add tahini, dried apricots and salt to a blender and blend until smooth
- To prepare wraps, put a kale leaf in a large serving bowl
- Spoon a generous portion of cauliflower rice into the wrap. Add 2 raw falafel, 2 slices of avocado and drizzle apricot tahini dressing over the wrap
- Repeat this step for the other wraps
Recipe Courtesy of Black White Vivid
More Black White Vivid: http://blackwhitevivid.com/raw-falafel-wraps-with-apricot-tahini-sauce/
