Falafel Wraps with Cucumber Mint Yogurt

No need for the deep-fryer—pack this baked falafel in a tortilla or piece of pita bread and top with cucumber mint yogurt for a deceptively simple gourmet lunch on the trail. Garlicky and herby, these fiber- and protein-rich wraps will keep you fueled for hours. If you can’t find fava beans at your local grocery, order them online or substitute extra garbanzo beans.

Prep time: 20 minutes
Cook time: 35 minutes
Servings: 4-6

Kitchen equipment you’ll need: food processor or high-speed blender

Ingredients: 

• Nonstick cooking spray

• 1 15-ounce can fava beans, drained and rinsed (approx. 1½ cup)

• 1 15-ounce can garbanzo beans, drained and rinsed

• 4 cloves garlic, chopped

• 1 cup yellow onion, chopped

• 1 tablespoon cumin

• 1 teaspoon ground coriander

• 1 teaspoon baking powder

• ½ teaspoon salt + pinch

• ¼ teaspoon black pepper

• ¼ teaspoon cayenne pepper

• 1 cup parsley, chopped

• ½ cup all purpose flour

• 1 egg

• 1 cup whole Greek yogurt

• ½ cup cucumber, peeled, chopped

• 1 teaspoon fresh mint, chopped

• tortillas or pita bread

Directions:

Preheat oven to 375°F and spray a baking sheet with nonstick spray.

In a food processor, combine beans, garlic, onion, cumin, coriander, baking powder, ½ teaspoon salt, black pepper, cayenne, parsley, flour, and egg. Process until smooth, scraping the sides with a rubber spatula as necessary.

Use wet fingers to form falafel into small, thin patties (not more than ½ inch thick). Arrange on baking sheet.

Bake for 30 to 35 minutes, flipping halfway through, until falafels are browned on both sides.

While falafel is baking, make the yogurt sauce. In a blender, combine yogurt, cucumber, mint, and a pinch of salt. Puree.

To serve, wrap falafel in tortilla or pita bread with yogurt sauce.

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Make it camp-friendly:

Prepare the falafel and sauce at home ahead of time, then assemble at your campsite.