Vibrant Beetroot Falafel Wraps with Zesty Tomato Salsa & Creamy Yogurt Dip
1 hour
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About Vibrant Beetroot Falafel Wraps with Zesty Tomato Salsa & Creamy Yogurt Dip
Craving a vibrant and healthy meal that bursts with flavor? These Beetroot Falafel Wraps are your answer! Imagine the earthy sweetness of baked beetroot falafel mingling with a zesty tomato salsa and a cool, creamy yogurt dip.Wrapped in soft whole wheat flatbread and loaded with crunchy fresh salad, these wraps offer a delightful mix of textures and tastes. They're satisfying enough for a light dinner, yet quick and easy for a speedy lunch or fun snack.From the vibrant colors to the irresistible flavors, these Beetroot Falafel Wraps are guaranteed to be a crowd-pleaser any time of day.
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Recipe Time & More
Prep25 minutes
Cook35 minutes
Total1 hour
Ingredients
For the Whole Wheat Flatbread
- 1/2 cup Whole Wheat Flour whole
- 1/2 cup All-Purpose Flour
- 1/2 tsp Salt
- 1 tsp Oil
- 1/4 cup Water as needed, or more
For the Beetroot Falafel
- 1 cup Chickpeas cooked
- 1 Beetroot cooked
- 1 Onion finely chopped
- 1 tsp Chili finely chopped, green
- 1 tbsp Ginger-Garlic Paste
- 1 tbsp Lemon Juice
- 1 tsp Chaat Masala
- 1 tsp Chili Powder red
- 1/2 tsp Garam Masala
- 1 1/2 tbsp Coriander finely chopped
- 1 1/2 tsp Salt
- 1/4 cup Sesame Seeds white
For the Creamy Yogurt Dip
- 1 cup Greek Yogurt
- 1/2 Cucumber finely chopped
- 2 sprigs Parsley finely chopped
- 1 clove Garlic minced
- 1/2 tsp Lemon Juice
- 1/4 tsp Pepper black
- 1 1/2 tsp Salt
For the Zesty Tomato Salsa
For the Salad
- 1/4 cup Cabbage red, shredded
- 1/4 cup Cabbage green, shredded
- 1 1/2 cup Cherry Tomatoes halved
- 1 1/2 Oranges segmented
- 1 1/2 Onion Rings pickled
- 1 Cucumber chopped
- 1 1/2 Mint Leaves
Instructions
Make the Flatbread
- In a large bowl, combine the whole wheat flour, all-purpose flour, salt, and oil.
- Gradually add water, kneading until a soft dough forms. This will take about 5-7 minutes.
- Cover the dough with a clean kitchen towel and let it rest for at least 30 minutes. This allows the gluten to relax, resulting in softer flatbreads.
Prepare the Yogurt Dip
- In a medium bowl, combine the Greek yogurt, finely chopped cucumber, parsley, minced garlic, lemon juice, black pepper, and salt.
- Mix well and refrigerate until ready to use.
Make the Tomato Salsa
- Combine the chopped tomatoes, onion, green chili, minced garlic, lemon juice, vinegar, black pepper, and salt in a bowl.
- Gently mash the mixture with the back of a spoon to release some of the juices. Set aside.
Prepare the Salad
- In a large bowl, toss together the shredded red cabbage, shredded green cabbage, halved cherry tomatoes, orange segments, pickled onion rings, chopped cucumber, and mint leaves.
- Just before serving, sprinkle with chaat masala.
Make the Beetroot Falafel
- Add the cooked chickpeas, cooked beetroot, chopped onion, green chili, ginger-garlic paste, lemon juice, chaat masala, red chili powder, garam masala, cilantro, and salt to a food processor.
- Pulse until the mixture is combined but still slightly coarse. Avoid over-processing, as this can make the falafel dense.
- Shape the falafel mixture into 1-2 tablespoon-sized balls or patties.
- Roll each falafel in sesame seeds, ensuring they are fully coated.
- Place the falafel on a baking sheet lined with parchment paper.
- Bake in a preheated oven at 350°F (175°C) for 20-25 minutes, flipping halfway through, until golden brown and crispy.
Assemble the Wraps
- Divide the rested dough into 3 equal portions.
- On a lightly floured surface, roll each portion into a thin circle, about 7-8 inches in diameter.
- Cook each flatbread on a preheated griddle or skillet over medium heat for 1-2 minutes per side, or until lightly browned and cooked through.
- To assemble the wraps, spread a layer of the yogurt dip on each flatbread.
- Top with a generous portion of salad, 2-3 baked beetroot falafel, and a spoonful of tomato salsa.
- Fold the sides of the flatbread inward and roll tightly to form a wrap. Secure with a toothpick, if desired.
- Serve immediately and enjoy!
Recipe Notes
Good To Know
- For extra crunch and flavor, add a tablespoon of toasted sesame seeds or crushed sunflower seeds to the falafel mixture before baking.
- For a vegan version, substitute the yogurt dip with a cashew cream blended with lemon juice, garlic, and fresh herbs.
- To prevent soggy wraps, pack the baked beetroot falafels, salad, and dips separately and assemble just before eating.
- For a smoky twist, roast the beetroot over an open flame or grill before blending it with the chickpeas.
Expert Tips
- Don't overprocess the falafel mixture. A slightly coarse texture helps create lighter, crispier falafel.
- If your falafel mixture is too wet, add a tablespoon or two of chickpea flour to help bind it.
- Serve these beetroot falafels in warm pita bread with your favorite toppings, such as hummus, tahini sauce, or chopped fresh vegetables.
Storage Instructions
- Store leftover baked falafel in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster oven or on a skillet until warmed through.
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Recipe Nutrition
Calories: 436kcalCarbohydrates: 63gProtein: 16gFat: 15gPolyunsaturated Fat: 4.5gMonounsaturated Fat: 9gSodium: 3800mgFiber: 10gSugar: 12g
Prabhleen Kaur
Articles: 60
5 Comments
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Absolutely delicious! Can’t wait to try it.
I’m excited to try this recipe!
This is wonderful! Can’t wait to taste it.
This looks yummy…Very impressive recipe!
I’m excited to try this recipe!