In terms of food choices in our Nomsville family, we’re very lucky. We’ve got the surf & turf meat lovers, the cheese afficionados, the healthy food obsessors, and the almost-vegetarians. And all of them love Arabic food, which is perfect because we also love cooking Arabic food.
It is also why, everytime we make shawarmas, we have to make falafels. And because we are lazy people, the falafels have to be in a wrap for minimal eating effort. We have made oh so many variations of the falafel wrap, experimenting with dressings and condiments. But the undisputed favorite is the one we will be sharing with you today.
Because of the regular demands for falafel in our family, we usually use a boxed ready mix. Our go-to mix is one from Chtaura Conserves (review here). For the basic falafels, follow the method on the back of the box (add water & the provided soda bicarbonate to the falafel mix & let it rise for an hour, then form into balls and fry).
For the spicy tahini, add some ready Syrian Chili Paste (found in most major supermarkets, our favorite is the one from Carrefour) to our tahini dressing recipe. You can omit the Chili Paste if you’re not fond of spicy food.
For the olive paste, you can either use a readymade one or make your own at home. Our favorite one is the Spanish Black Olive paste from Lulu. If you’d like to make it at home, just take one cup of your favorite type of pitted Black Olives, and blend it with 2 tbsp of olive oil.
Once the falafels, tahini and olive paste are ready, you are all set to fill your wrap. One at a time, take a large flour tortilla, spread first with tahini dressing, then with the olive paste. Divide falafel balls in half and fill, along with sliced lettuce, tomatoes & capsicums (for extra spiciness, add some sliced jalapenos too). Drizzle some tahini over the filling, wrap and toast lightly. Serve hot, and nom away!