Ingredients:
- 1 (15 oz.) can chickpeas, rinsed
- ½ cup chopped fresh flat-leaf parsley
- ½ cup chopped fresh cilantro
- ½ cup grated red onion
- ¼ cup panko breadcrumbs
- 2 Tbsp. garlic tahini
- 1 tsp. grated lemon zest
- 2 Tbsp. lemon juice, divided
- 1 tsp. ground cumin
- ¼ tsp. salt
- 1 lg. clove garlic, grated
- 1 cup thinly sliced English cucumber
- ½ cup thinly sliced red onion
- 1½ Tbsp.extra-virgin olive oil
- 2 cups arugula
- 4 (10-inch) whole-wheat wraps
- 1 small tomato, sliced
- Additional tahini sauce
Directions:
- Preheat the oven to 350 F.
- Line a baking sheet with foil; coat with cooking spray.
- Pulse chickpeas, parsley, cilantro, grated onion, panko, tahini, lemon zest, 1 tablespoon lemon juice, cumin, salt and garlic in a food processor until a coarse meal forms, 10 to 12 pulses, stopping to scrape down the sides as needed.
- Shape the mixture into four patties using about ½ cup each. Arrange the patties on the prepared baking sheet; coat tops with cooking spray. Bake for 10 minutes.
- Flip the patties; coat tops with cooking spray. Continue baking until golden brown, 10 to 12 minutes.
- Meanwhile, combine sliced onion, cucumber, oil and the remaining 1 tablespoon lemon juice in a medium bowl. Let stand at room temperature, stirring occasionally, for about 20 minutes.
- Remove the patties from the oven; let cool for 5 minutes. Cut in half.
- Meanwhile, place wraps directly on oven racks; bake until just warmed through, about 1 minute.
- Add arugula to the cucumber mixture; toss to combine.
- Place the warmed wraps on a work surface; top evenly with the arugula mixture, falafel halves, tomato slices and tahini sauce. Working with 1 wrap at a time, fold one side of the wrap over the center and roll up burrito-style. Wrap the bottom half with foil to hold the wrap together.
