– courtesy Bru, Oakville
For the Falafel:
1 cup dehydrated chick peas, soaked refrigerated for
2 days in 4 cups of water
1 8oz can chick peas
½ small white onion
5 cloves garlic
2 tbsp lemon juice
1 tbsp ground cumin
1 tbsp ground coriander
½ tbsp Spanish smoked paprika
¼ cup chopped cilantro leaves
1 cup chick pea flour
2 tsp salt
Preheat a deep fryer or pot of oil to 350°F.
Cut onions and garlic into a fine dice and sweat over medium heat until translucent.
Drain the re-hydrated chick peas and pulse in a blender until finely minced.
Transfer to a mixing bowl.
Drain the canned chick peas and add to the blender with the onion mix, spices, lemon juice and salt. Blend until smooth.
Fold the pureed chick pea mix into the finely chopped chick peas.
Mince the cilantro and add to the mix as well, along with the chick pea flour, and stir until well combined.
Form into 2 oz pucks and fry for three to four minutes until golden brown and cooked through. This should make 15 to 20 pieces.
4-6 12 inch flour tortillas
In each wrap place three pieces of falafel, as well as your garnishes.
Wrap tightly and toast on a grill or bake for three to five minutes at 350°F.
At BRU wraps are garnished with tatziki, tabbouleh, hummus, pickled eggplant, hot sauce and feta, all of which are prepared in house.
Experiment with different vegetables, olives, goat cheese, hot peppers or baba ghanouj. Serve with fries or a salad.