Name: Baked Beetroot Falafel Wrap recipe by Prabhleen Kaur at BetterButter
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 4
Ingredients: For the dough: 1/2 cup Wheat flour; 1/2 cup all purpose flour; 1/2 tsp Salt; 1 tbsp oil; Water as required; For falafel: 1 cup chickpeas cooked; 1 large beetroot; 1/4 cup finely chopped onion; 1 tbsp finely chopped green chilies; 1 tbsp ginger garlic paste; 1 tbsp lemon juice; 1 tsp chaat masala; 1 tsp Roasted Cumin Powder; 1/2 tsp garam masala; Salt to taste; White sesame seeds for coating; OIL FOR BRUSHING; For yogurt dip: 1 cup greek yogurt; 1/2 english cucumber finely chopped; 2 sprig parsley leaves; 1 garlic clove minced; 1 tbsp lemon juice; 1 /4 tsp black pepper powder; Salt to taste; For salsa: 2 large tomatoes; 1 small onion finely chopped; 1/2 green chilli finely chopped; 1-2 garlic cloves minced; 1 tbsp lemon juice; 1/4 tsp black pepper powder

Ingredients Serving: 4

For the dough: 1/2 cup Wheat flour
1/2 cup all purpose flour
1/2 tsp Salt
1 tbsp oil
Water as required
For falafel: 1 cup chickpeas cooked
1 large beetroot
1/4 cup finely chopped onion
1 tbsp finely chopped green chilies
1 tbsp ginger garlic paste
1 tbsp lemon juice
1 tsp chaat masala
1 tsp Roasted Cumin Powder
1/2 tsp garam masala
Salt to taste
White sesame seeds for coating
OIL FOR BRUSHING
For yogurt dip: 1 cup greek yogurt
1/2 english cucumber finely chopped
2 sprig parsley leaves
1 garlic clove minced
1 tbsp lemon juice
1 /4 tsp black pepper powder
Salt to taste
For salsa: 2 large tomatoes
1 small onion finely chopped
1/2 green chilli finely chopped
1-2 garlic cloves minced
1 tbsp lemon juice
1/4 tsp black pepper powder
Salt to taste
For salad: 1/2 cup shredded cabbage
1/4 cup shredded red cabbage
4-5 cherry tomatoes
Few pieces of orange
1/4 cup pickled onion rings
1/2 english cucumber chopped
Few mint leaves

Instructions

For the dough- In a mixing bowl take wheat flour, flour, salt, oil and knead a soft dough by adding water as required.
Cover the dough with a muslin cloth and keep aside.
For falafel: In a food processor take cooked chickpeas, beetroot, finely chopped onions, green chilli, ginger garlic paste, lemon juice, garam masala, cumin powder, chaat masala, salt and process untill well combined.
Take out the mixture on a plate.
Take 1-2 tbsp of the mixture and make medium sized round falafel.
Gently brush the falafel with some oil and coat with some sesame seeds.
Place on a baking tray lined with parchment paper and bake for around 30 minutes (15 on each side) in oven at 180℃.
Meanwhile prepare the yogurt dip, salsa and salad.
For Yogurt dip: In a bowl take greek yogurt, finely chopped cucumber, minced garlic, lemon juice, salt, pepper and parsley leaves.
Mix everything well and keep aside.
For Salsa: In a bowl, add finely chopped tomatoes, onion and green chillies.
Add in lemon juice, black pepper, salt and mix everything well and keep aside.
For Salad: In a bowl take all the ingredients of the salad, shredded cabbage, red cabbage, chopped cucumber, cherry tomatoes, few oranges, mint leaves and pickled onions. Mix everything well. Add little chaat masala at the time of serving.
Making the wrap: Take a medium ball sized portion of the dough.
Roll it out into 6" diameter with rolling pin.
Heat tawa, cook the chapati nicely from both the sides.
Keep few lettuce or cabbage leaves on the roti along with 2 pieces of baked beetroot falafel.
Add 1 tbsp of the yogurt dip from top along with some pickled onions, oranges and cherry tomatoes.
Roll the roti from one side to another and insert a toothpick in the center.
Follow the same process for making rest of the beetroot falafel wraps.
Serve with yogurt dip, salsa and salad.

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