Sweet Potato Falafel Wrap Recipe | Easy & Healthy Lunch

Name: Sweet Potato Falafel Wrap Recipe | Easy & Healthy Lunch
Ingredients: 2 medium sweet potatoes; ½ Cup cooked quinoa; 1 whole egg; 2 Tablespoons of coconut flour; 12-ounce can chickpeas, rinsed and drained; 1 yellow onion, large, finely diced; 2 Tablespoons minced garlic; 2 tablespoons lemon juice, freshly squeezed; 1 Tablespoon fresh flat leaf Italian parsley, chopped; 2 teaspoons ground coriander, toasted; 1 teaspoon ground cumin, toasted (use a dry pan to toast your spices until they are fragrant, but not burnt); 1/2 teaspoon kosher salt; 1/8 cup white sesame seeds, toasted; 4-8 Spears romaine lettuce; ½ Cup tahini paste; 3 Cloves garlic, minced; ¼ Cup lemon juice, freshly squeezed; 6 Tablespoons hot water; ½ teaspoon salt; ¼ Cup white vinegar; ¼ Red wine vinegar; ¼ Cup red onion, minced; 2 Tablespoons oregano, chopped fine; 2 Tablespoons Italian parsley, chopped fine; 2 teaspoons crushed red pepper flake; ½ Cup extra virgin olive oil; Kosher salt to taste

riseandpuff.com

Try this sweet potato falafel wrap recipe! A healthy, flavorful lunch with crispy falafel in a soft tortilla. Easy to make and packed with plant protein.

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Ingredients

2 medium sweet potatoes
½ Cup cooked quinoa
1 whole egg
2 Tablespoons of coconut flour
12-ounce can chickpeas, rinsed and drained
1 yellow onion, large, finely diced
2 Tablespoons minced garlic
2 tablespoons lemon juice, freshly squeezed
1 Tablespoon fresh flat leaf Italian parsley, chopped
2 teaspoons ground coriander, toasted
1 teaspoon ground cumin, toasted (use a dry pan to toast your spices until they are fragrant, but not burnt)
1/2 teaspoon kosher salt
1/8 cup white sesame seeds, toasted
4-8 Spears romaine lettuce
½ Cup tahini paste
3 Cloves garlic, minced
¼ Cup lemon juice, freshly squeezed
6 Tablespoons hot water
½ teaspoon salt
¼ Cup white vinegar
¼ Red wine vinegar
¼ Cup red onion, minced
2 Tablespoons oregano, chopped fine
2 Tablespoons Italian parsley, chopped fine
2 teaspoons crushed red pepper flake
½ Cup extra virgin olive oil
Kosher salt to taste