Baked Vegan Falafel Wrap with Micro-Greens and Pro-biotic Pickles

Some days, my desire to eat Mediterranean is just too irresistible. I think it's my inner Lebanese (if only I had that hair, though. Seriously). However, I don't always have the supplies on hand to create a perfectly classic Middle Eastern meal. I can, however, count on making something like this filling, quick, cost-friendly and simple wrap. I generally have all of these supplies on hand, too. Putting a few staples in your home like tahini, chick peas, parsley (perhaps a plant) and falafel mix will do you a world of good!
This recipe will hopefully give you ideas for a flavorful, fast and healthful lunch. The wonderful thing about something like this is you could prepare it earlier in the day (leaving out the greens and any toppings that might dampen the wrap) and bring them in a separate container, adding them when you're ready to eat.

Okay, let's get started already. I hate long, weird, pointless intros. (wishing I had great hair flip) Let's go!


Hummus
2 can chickpeas, drained and rinsed
1/2 cup tahini paste, or more if you prefer!
1/4 cup fresh squeezed lemon juice
2 Tbsp extra virgin olive oil
1 Tbsp sumac, or more if you prefer!
1 Tbsp purified water
1 tsp salt

- Food process or blend all ingredients until you get a smooth, even consistency. You may need to add another Tablespoon or lemon juice or water if you like your hummus ultra smooth and classically Middle Eastern.
*right now this hummus is not too tahini-heavy, and not too sumac-heavy. It's a delicate balance of all ingredients. So make it as is, and tweak if you wish. 



Quick no-grain fresh tabbouleh 
1/2 cup tomatoes
1/2 cup parsley
1/2 cucumber
2 Tbsp lemon juice

- Dice tomatoes, parsley and cucumber. Add lemon juice and let chill in the fridge until you're ready to plate.
*If you want to spend a little more time here on this no-grain fresh tabbouleh and have a cauliflower laying around, cut the cauliflower into small florets (about 1-2 cups) and pop them into the food processor. Pulse manually until they resemble a small grain. Mix into the no-grain tabbouleh and sprinkle with sea salt. 



Falafel 
Falafel mix (you can find this at basically any store, we bought ours at a health food market)
1 cup falafel mix
1 cup water

- Mix falafel and water, let sit for 30 minutes (important).
Roll into small balls, pat to flatten a bit and then place on baking sheet.
Bake for 15-20 minutes at 450 degrees.
*You may fry these in a pan, also. Just fill with a few Tablespoons of oil, crank up the stove top heat to high and get weird with it!






Nutrient dense topping options: (health up your wrap!)
pickled red onion 
pickled radish
pro-biotic pickles (I use Bubbies brand) 
micro-greens
sprouts
avocado
hemp seeds
julienned assorted colored peppers


- I opted to use micro-greens from our farm box in this wrap with Bubbies pickles (for brightness) to balance out the earthy falafel. Any of the toppings listed above would go brilliantly, particularly the pickled onion.
- You're ready to plate everything. There is no rhyme or reason to this... just make it look like you want it to look! I'm just here to give you ideas and basics. I do suggest laying out the wrap and putting hummus down first to hold everything together! But congratulations, you've made yourself some lunch. "Four gold stars for you. I was testing you, you passed."

-Hilzey