Mindful Sodexo 
Soft whole wheat wrap with hearty pumpkin falafel, tender arugula, zesty apple cabbage slaw, and maple tahini dressing
Nutrition Facts:
Calories: 450, Protein: 11g, Sat. Fat: 4.5g, Sodium: 720mg, Fiber: 9g
Prep Time: 20 to 25 minutes plus 30 minutes for preparing beets and resting falafel mixture Cook time: 25 to 30 minutes Yield: 4 servings; 1 wrap per serving Difficulty level: Intermediate
Fall Harvest Falafel Wrap
Ingredients
Prepare
Fall Harvest Falafel Wrap
- 4 10-inch whole wheat tortillas
- 12 Pumpkin and Chickpea Falafels
- 4 cups arugula (about 2 1/2 ounces in weight)
- 4 cups Beet and Apple Slaw
- 1/2 cup Maple Tahini Dressing
- 1. Steam or griddle the tortilla to soften it.
- 2. Spread 2 tablespoons of maple tahini dressing around the wrap, leaving a 1-inch border around the edge.
- 3. For each wrap, place the following ingredients in order on the bottom third of the tortilla:
- 1 cup arugula
- 1 cup beet and apple slaw
- 3 pumpkin and chickpea falafels. - 4. Roll the wrap tightly and place the seam on a clean griddle or skillet for 30 seconds to seal it if desired.
- 5. Slice on the bias and enjoy immediately!
Pumpkin and Chickpea Falafel
- 1 cup rinsed and drained low sodium chickpeas (about one 15 1/2 ounce can)
- 1 1/2 tablespoons finely chopped onion
- 1 tablespoon very finely chopped garlic
- 1/4 cup chopped cilantro
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground ginger
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1 1/2 tablespoons canola oil
- 1/3 cup canned pumpkin puree
- 1. Place the chickpeas, onions, garlic, cilantro, baking powder, coriander, cumin, ginger, salt, and pepper in a food processor and pulse for 1 to 2 minutes until well mixed and with a grainy texture.
- 2. Transfer the mixture to a bowl and fold in the oil and pumpkin puree until well combined.
- 3. Using a heaping tablespoon or 2-tablespoon cookie scoop, carefully form 1-inch balls of falafel mixture. Transfer to a parchment-lined baking sheet and refrigerate for at least 30 minutes before cooking.
- 4. Bake in a preheated 425-degree oven on a lined baking sheet for 24 to 28 minutes until the outside is firm and golden. Keep warm until ready to use, or cool quickly for future use.
Beet and Apple Slaw
- 1/2 cup shredded carrots
- 1/2 cup shredded beets, soaked in water for 30 minutes and drained
- 1 cup shredded napa cabbage
- 1/4 cup thinly sliced red onion
- 1 tablespoon thinly sliced jalapenos
- 1/2 cup shredded gala apples
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1/2 teaspoon kosher salt
- 1 1/2 teaspoons granulated sugar
- 1/8 teaspoon ground black pepper
- 1 tablespoon chopped cilantro
- 2 tablespoons chopped mint
- 1. Combine the carrots, beets, cabbage, onions, jalapenos, and apples in a large bowl.
- 2. Add the oil, lemon juice, salt, sugar and pepper. Toss to coat the vegetables evenly. Fold in the cilantro and mint.
- 3. Cover and keep in the refrigerator for at least 15 minutes until ready to use.
Maple Tahini Dressing
- 1/4 cup tahini
- 2 tablespoons water
- 1 tablespoon maple syrup
- 2 teaspoons apple cider vinegar
- 1/8 teaspoon kosher salt
- 1. In a mixing bowl, combine all ingredients. Mix well. Cover and place in the refrigerator until ready to use.
Chef Tips:
- Include the tender stems of the cilantro in the falafel to boost the flavor and cut down on food waste
- A 2-tablespoon cookie scoop or portion control scoop may also be called a #40 scoop.
