Raw Falafel and Hummus Wraps

 

For the wraps:

3 cups peeled zucchini

3 tablespoons olive oil

2 teaspoons lemon juice

Pinch ofcayenne

1 teaspoon ground coriander

1/2 teaspoon salt

1/2 cup flax meal

 

Blend all ingredients except flax meal in a high-speed blender until smooth.

Add flax meal and blend again until smooth.

Pour mixture onto 2 dehydrator sheets and spread evenly into a circle on each.

Dehydrate for 8 hours at 105 degrees F, or until able to peel off the sheet.

Once the nonstick sheets are removed, return to the dehydrator for 30 – 60 mins, until both sides are dry to the touch but still pliable.

 

 

For the falafel

1 cup pumpkin seeds, soaked overnight and drained

2 tablespoons fresh dill, finely chopped

1 teaspoon ground coriander

2 teaspoons cumin

8 sun-dried tomato halves, soaked for 1 to 2 hours and then chopped

3 tablespoons fresh cilantro

1 clove garlic

2 shallots

2 teaspoons oregano

Pinch of cayenne

Pinch of pepper

1/2 teaspoon salt

1 tablespoon lemon juice

 

Process all ingredients in a food processor until thoroughly mixed.

Form into falafel and dehydrate on a Paraflexx sheet at 105 degrees F for 6 – 8 hours.

 

 

For the hummus

1/2 cup macadamia nuts, soaked overnight and drained

3 tablespoons lemon juice

3 tablespoons tahini

1/4 teaspoon salt

1/4 cup water

 

Blend all ingredients in a high-power blender until smooth.

 

 

“Roasted” Mediterranean vegetables

1/2 cup zucchini, diced

1 red bell pepper, diced

1 green bell pepper, diced

1/2 medium red onion, diced

3 tablespoons olive oil

1 tablespoon lemon juice

1/4 teaspoon salt

 

Marinate all ingredients for a couple of hours, then place on a dehydrator sheet and dehydrate at 105 degrees F for 1 – 2 hours, until soft.

You could just skip the marinating & dehydrating part of this recipe to save time, and eat the veg crispy.

 

 

Assembly

Start by arranging a selection of your favorite greens at the bottom of the wrap (I used baby spinach), so it covers half the tortilla, leaving a small gap at the bottom.

Arrange the vegetables in a line along the salad leaves.

Place 3 – 4 falafel along the top of the vegetables.

Spoon a generous helping of the hummus on top of the falafel.

Fold up the left and right-hand sides of the tortilla.

Then bring the bottom of the tortilla up over the 2 sides that have already been folded up.

Using your thumbs, and keeping the sides and bottom rolled up, roll the main part of the wrap towards the top so it starts to form the wrap. Keep everything tightly packed together.

Once completely rolled, cut the wrap at a diagonal with a sharp knife.

 

*Adapted from http://www.therawchef.com/trc_recipes/falafel-hummus-wrap-with-mediterranean-roasted-vegetables/