Date:   11/27/2013 5:31:54 AM ( 11 y ago)
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URL:   https://www.curezone.org/forums/fm.asp?i=2127878

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Falafel & Hummus Wrap

with Mediterranean "roasted" vegetables

Russell James

For the tortilla



3c peeled courgette (zucchini)

3T olive oil

2t lemon juice

Pinch cayenne

1t ground coriander

1/2t salt

1/2c flax meal*



• Blend all ingredients in a high-speed blender until smooth.

• Add flax meal and blend again until smooth.

• Pour mixture onto 2 dehydrator sheets and spread evenly into a circle on each

• Dehydrate for 8 hours at 105 degrees F, or until able to peel of the sheet.

• Once the dehydrator sheets are removed, return to the dehydrator for 30 - 60 mins, until both sides are dry to the touch but still pliable.



* Flax meal is flax seed that have been ground in a coffee grinder or similar, to produce a fine flour.





For the falafel



1c pumpkin seeds

2T fresh dill, finely chopped

1t ground coriander

2t cumin

8 s/d tom halves, soaked and chopped

3T fresh coriander (cilantro)

1 clove garlic

2 shallots

1/4c olives, stones removed

2T tahini

2t oregano

Pinch cayenne

Pinch pepper

1/2t salt

1T lemon juice



-Form into 10 evenly-sized balls and dehydrate on the mesh tray for anywhere between 2 and 10 hours, depending on how much time you have and how dry you want them. Even after 10 hours you should find they'll still be moist inside.





For the hummus



1/2c mac nuts

3T lemon juice

3T tahini

1/4t salt

1/4c water



• Blend all ingredients in a high-power blender until smooth.



Optional “roasted” Mediterranean vegetables



1/2c courgette (zucchini), sliced

1 red bell pepper, sliced thin

1/2 a medium red onion, sliced

1/2c fresh tomatoes, sliced

3T olive oil

1T lemon juice

1/4t salt



• Marinate all ingredients for a couple of hours, then place on a dehydrator sheet and dehydrate at 105 degrees F for 1-2 hours, until soft.



• You could just miss out the marinating & dehydrating part of this recipe to save time, and eat the veg crispy.





To assemble

• Start by arranging a selection of your favourite salad leaves at the bottom of the tortilla, so it covers half the tortilla, leaving a small gap at the bottom.



• Arrange the vegetables in a line along the salad leaves.



• Place 3 - 4 falafel along the top of the vegetables.



• On top of the falafel, spoon over a generous helping of the hummus.



• Fold up the left and right hand sides of the tortilla.



• The bring the bottom of the tortilla up over the 2 sides that have already been folded up.



• Using your thumbs, and keeping the sides and bottom rolled up, roll over the main part of the wrap towards the top so it starts to form the wrap and keep everything tightly packed together.



• Once completely rolled, cut at a diagonal with a sharp knife.





Did you like this recipe? You can sign-up for Russell's eZine here to be put on the list for more great recipes like this, plus tips and all sorts of advice to help you become a raw food culinary artist!



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