Falafel is a fun, street-food kind of sandwich filler. This spinach-loaded version, served on a tortilla, makes for an easy grab-and-go lunch that can be made up to three days in advance. The recipe makes 4 wraps, but yields about 12 extra falafels. Store these extras in an airtight container in the refrigerator or freezer, and pull them out for quick sandwiches or salad toppers.
6 ounces baby spinach
1 (15-ounce) can chickpeas, drained and rinsed
2 teaspoons ground cumin
¾ cup flour
2 tablespoons canola oil, divided, for frying
¼ cup plain, unsweetened yogurt
2 garlic cloves, minced
Juice of 1 lemon
Freshly ground black pepper
4 tortillas
1 cucumber, cut into spears
2 slices red onion
Salad greens, for serving
1 Place the spinach in a colander in the sink, and pour boiling water over it to wilt the spinach. Allow it to cool, then press as much water out of the spinach as possible.
2 In a food processor, add the spinach, chickpeas, cumin, and flour. Pulse until just blended.
3 Divide the mixture into tablespoon-size balls, and use your hands to press them flat into patties.
4 In a large skillet over medium-high heat, heat 1 tablespoon of oil. Add half of the falafel patties, and cook for 2 to 3 minutes on each side, until browned and crisp. Repeat with the remaining falafel patties.
5 In a small bowl, combine the yogurt, garlic, lemon juice, and pepper.
6 On each tortilla, place 3 falafel patties, a couple cucumber spears, a few red-onion rings, and a handful of salad greens. Top each with 1 tablespoon of the yogurt sauce.
Substitution tip: Use other sandwich wraps, such as flatbreads or pita, if desired.
Per Serving Calories: 241; Total Fat: 7g; Saturated Fat: 1g; Cholesterol: 2mg; Carbohydrates: 37g; Fiber: 4g; Protein: 8g; Phosphorus: 110mg; Potassium: 245mg; Sodium: 285mg