Falafel-Feta Wraps

Start to finish: 45 minutes
Impresses: 4

Ingredients
For the falafel:
15-ounce can chickpeas, rinsed and drained
1 cup parsley leaves
1 tablespoon lemon juice
4 cloves garlic
1 tablespoon cumin
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon cayenne
pepper
¼ cup flour

For the spread:
¼ cup heavy cream
½ cup crumbled feta
2 tablespoons sundried tomatoes

To build:
4 pita breads
Use up whatever is left in your fridge, you’ll need about two cups of greens and vegetables. We had sprouts and baby kale.

Method
For the falafel:
Heat oven to 400 F and line a baking sheet with parchment paper.

Combine all ingredients but flour in a food processor until a fine meal forms. Scrape down sides, add in flour and pulse until mixture starts to lump together. 

Using a cookie scoop, roll scoopfuls into balls.

Gently flatten balls between your palms and place on prepared baking sheet.

Bake 15 minutes, flip, and bake another 10 minutes.

For the spread:
Using an electric mixer, beat all ingredients together in a medium-sized bowl. 

To build: 
Smear 2 tablespoons of the feta spread onto a pita. Top with 4–5 falafel patties and veggies of choice. 

Wrap and serve.