Saturday, July 14, 2018

Falafel Wraps With Cucumber Yogurt Sauce

Summer color.
I've been busy writing and drawing-- mostly for a few grants and exhibition proposals as well as my own fond enjoyment. Plus, my sister blog, femfilmrogue is preparing for a 15 Best Television Couples segment before next month's reviews on whatever happens at Blackstar Film Festival. I'll be volunteering for the latter and always find a few gems to gush about. Also I have a roster of pieces to put together including requests from old friends. I didn't believe that the little blog would amount to much, but people are starting to respond.
In the meantime, I may put AfroVeganChick on standby. It might be the right thing. Pivotal changes have abruptly entered my personal life and pulling myself into fictional escapism is a necessary medicine.
These falafels were the last achievement in a while. It is splendid that a can of 99 cent garbanzo beans makes a miraculous lunch salvation. I had liked the taste of mint and fennel seed added Trader Joe's falafel-- they have since stopped carrying it here in Philly. I didn't have mint, letting instead the pinch of fennel seed perform valiant justice. I detest cucumbers. Yet I only have them in cucumber yogurt sauce with falafel. I can never thank my sister enough for introducing me to this delicious, easy-to-craft dish.

Falafel Wraps With Cucumber Yogurt Sauce

1 tablespoon olive oil
1 15 oz can chickpeas, drained and rinsed
3 tablespoon fresh parsley, chopped and stemmed
1 teaspoon garlic
1 teaspoon curry powder
1 teaspoon fennel seed
1/2 teaspoon turmeric
1/2 teaspoon cumin
1 teaspoon salt
1/4 teaspoon black pepper
1/4 cup flour

olive oil for the skillet

Cucumber Yogurt Sauce

1 6 oz container Forager Lemon Cashewgurt
1 small cucumber, chopped and diced finely
1 teaspoon garlic
1 teaspoon salt
1 teaspoon dill
1/4 teaspoon black pepper

soft tortillas
red onions (optional)

In a blender or food processor, combine olive oil, chickpeas, parsley, garlic, curry powder, fennel seed, turmeric, cumin, salt, and black pepper together.
In a medium bowl, hand mix chickpea batter with flour and form them into small patties.

With skillet set to medium high heat, pan sear falafel in olive oil, browning both sides.

Cheat sheet cucumber lemon sauce prep: combine Forager Lemon Cashewgurt with chopped cucumbers.

Mix together with salt, garlic, black pepper, and dill.

Layer tortilla wraps with hummus, falafel, cucumber yogurt sauce, and optional red onions.

Be prepared for heavenly flavors and messy delights.


  1. I haven't made falafel in so long an you're right, they're so easy and tasty. I never in a million years would think to make a savory sauce with the lemon forager project yogurt. Brilliant!!

    1. Thanks lol. I love saving money whenever possible. Chickpeas are such a blessing. I think Forager Project is the only one making vegan lemon yogurt right now. So yes, it's a convenient way to make sauce! :)

  2. Mmm... sounds good. It is a smart idea to use the lemon yogurt instead of adding the lemon to plain yogurt. Though I think it would be a bit too sweet for my taste... or maybe not. I could see it mellowing out with everything else.

    I am in the same boat. Not a huge cucumber fan, I don't hate them though. I mostly don't know what to do with them. But I will keep this idea in mind. Sounds tasty.

    1. Thank you, Jennifer! I'm actually planning to make this again soon. Except I don't have cucumber this time around. That might be a good thing-- at least for me.