Falafel Wrap

Serves 4

Falafel Ingredients:

• 1 15-ounce can chickpeas, rinsed and drained
• 1/4 cup leeks, finely chopped
• 1 small egg
• 2 tablespoons white whole wheat or white all-purpose flour
• 2 tablespoons fresh dill, snipped
• 1 clove garlic, minced
• 1 teaspoon ground coriander
• 1 teaspoon white balsamic vinegar
• 1/2 teaspoon ground cumin
• Salt and pepper to taste

Yogurt Sauce:

• 1 cup plain greek yogurt
• 1 tablespoon fresh dill, chopped
• 1 tablespoon lemon juice
• 1 garlic clove, minced
• Salt and pepper to taste

Other Ingredients:

• 1 small cucumber, thinly sliced
• 1 tomato, sliced
• 1 cup of fresh baby spinach or greens
• Salt and pepper to taste
• 1-8.8 ounce package Whole Grain Tandoor Baked Nann, halved

Directions:

1. In a food processor, pulse chickpeas, leeks, egg, flour, dill, garlic, coriander, vinegar, cumin and salt and pepper together until it forms a thick paste.
2. Yogurt Sauce: Whisk together all yogurt sauce ingredients; set aside.
3. Add 1 tablespoon of olive oil to medium size skillet. Over medium-high heat, cook patties until heated through and browned, about 5 minutes on each side.
4.  Assemble Wraps: Sprinkle salt and pepper on cucumber and tomato slices. Place falafel in center of each Nann half. Add tomatoes, cucumber and greens. Serve with yogurt sauce.