These gluten-free quinoa falafel tangerine crunch wraps are bursting with fresh flavors and textures. The quinoa falafel provides a protein-packed punch, while the tangerine adds a citrusy twist. Crunchy cucumber and crushed gluten-free crackers or chips add the perfect amount of texture to these healthy little vittles.
Ingredients: 1 cup cooked quinoa. 1 cup cooked chickpeas. 1/4 cup chopped fresh parsley. 1/4 cup chopped red onion. 2 cloves garlic, minced. 1 teaspoon ground cumin. 1 teaspoon ground coriander. 1/2 teaspoon paprika. Salt and pepper to taste. 1/4 cup gluten-free breadcrumbs. Zest of 1 tangerine. Juice of 1/2 tangerine. 2 tablespoons tahini. 1 tablespoon olive oil. Gluten-free wraps. Mixed greens. Tangerine slices. Sliced cucumber. Crushed gluten-free crackers or chips.
Instructions: Cooked quinoa, chickpeas, parsley, red onion, garlic, cumin, coriander, paprika, salt, and pepper should all be put in a food processor. By pulses, you can make the mixture well mixed but still a little chunky. Put the mixture in a bowl and add the tahini, olive oil, tangerine zest, tangerine juice, and gluten-free breadcrumbs. Mix the ingredients together until they are well combined. Make small falafel patties out of the mixture. While the pan is hot, add the falafel patties and cook them for three to four minutes on each side, or until they are golden brown and crispy. Start by putting a spoonful of mixed greens on a gluten-free wrap. Then add some tangerine and cucumber slices, and finally, a couple of falafel patties. Crush gluten-free crackers or chips and put them on top of the fillings. Then, roll the wrap up tight. Cut the wraps in half and serve them right away.
Prep Time: 20 minutes
Cook Time: 10 minutes
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