Summary

Ingredients

For the falafel:

• 200 g chickpeas, dried
• 75 g quail beans (pinto beans), dried
• 2 bunches parsley, chopped
• 1 bunch coriander greens, chopped
• 2 onion (s), chopped
• 3 cloves garlic, chopped
• 1 lemon (s), squeezed
• 1 chilli pepper (s), dried and chopped
• 1 point baking powder
• 9 tablespoon flour
• cumin
• salt and pepper
• some olive oil

For the wraps:

• 1 cucumber (s)
• 2 tomato (s)
• 200 g sheep cheese
• 500 g coleslaw
• 1 bunch mint
• 6 wrap (s)

For the dip:

• 200 g sour cream
• 7 date (s), dried
• 1 chilli pepper (s), dried and chopped
• 1 teaspoon honey

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Instructions

1. Soak the chickpeas and quail beans in water for 24 hours. Then puree, adding a little water if necessary. Add the parsley, onions, garlic, coriander, chopped chilli, lemon juice, salt and pepper and mix again. Don`t skimp on seasoning.
2. Add a packet of baking powder and about 9 tablespoons of flour. The dough is now still soft, but should be malleable into balls with wet hands. Then drizzle the balls with a little olive oil.
3. Preheat the oven to 200 degrees and bake the balls in it for 15-20 minutes until golden brown. Of course, they can also be prepared in the deep fryer, then they are ready faster.
4. Puree the sour cream with the chopped dates, add honey, a chopped chilli and a pinch of salt.
5. Peel the cucumber in half and then sixth again, cutting out the seeds. Cut the sheep`s cheese into thin strips. Cut the tomatoes into slices. Season the cucumber strips and tomato slices with salt and pepper.
6. Heat the wraps according to the package instructions and top each with a thin layer of coleslaw, a cucumber sixth, 2 slices of tomatoes and 2 - 3 falafel. Chop the mint and sprinkle over it. Pour the date and sour cream dip over the falafel and roll up the wrap.