Good Eggs Meal Kits
Falafel Wraps with Tomatoes & Cucumber
Product Details
A quick roll and pan-fry are the star of these simple sandos. Tuck the crispy falafel pucks into pillowy lavash, dollop with cool yogurt, and top with garden-fresh cukes and tomatoes.
Contains: milk, wheat.
What You Get
Falafel mix
Cucumber
Dry-farmed tomato(es)
Dill
Lemon
Lavash
Yogurt
What You'll Need
Salt and freshly ground pepper
Olive oil
Hot sauce (optional)
Step 1
Dice half of the cucumbers. Dice the tomato(es). Pick the dill, toss the stems, and chop the fronds. In a bowl, combine the diced cucumber and tomatoes, along with the dill, the juice of ½ lemon, and ¼ teaspoon salt. Set aside and let marinate for a few minutes, stirring to incorporate the juices.
Step 2
Shape the falafel mix into 12 patties, about ½ inch thick, and set them on a plate near the stove. In a nonstick frying pan over medium heat, warm ¼ cup olive oil. When the oil shimmers, working in batches if necessary, add the falafel patties and fry until dark golden and crusty, turning once, 3 to 4 minutes per side. Using a spatula or slotted spoon, transfer the falafel to a plate lined with paper towels. Sprinkle with salt while still warm.
Step 3
To build the wraps, place the lavash on plates, spread with spoonfuls of the yogurt, and dab with hot sauce, if using. Add the falafel and top with the tomato-cucumber salad. Tuck in the ends and roll them up snugly, like a burrito. Cut the wraps in half and serve.
