Falafel wrap

When I was a child, rain is something that I always looked forward to. For that matter, I still do love rain. Every year, school would reopen on the first of June or the closest working day to that and the start of school always coincided with the onset of the monsoon. Rain in Kerala is the most beautiful thing you can see. The green that the leaves take on after the first rain is so different from the summer green and so much more refreshing.
Making paper boats during the rains was a major pastime and something of an art. Some of my friends used to come up with double-decker and triple-decker boats!!! Jumping in puddles, getting deliberately drenched in the rain - things that were so commonplace to us, these are the little pleasures that the present generation of kids are missing out on. Walking to school in our new uniforms, squeaky new rain-wear shoes and vibrantly coloured umbrellas was so much fun. To this day, I don't think I've bought a black umbrella - yes, I do have one stashed away in the cupboard, but that's for the DH. Give me my pretty flowered umbrella any day.

This falafel wrap was made a few days back on a nice, rainy day here in Chennai. Unfortunately, the rain is gone and the sun is back in all it's "glory".....but the recipe is a keeper.

What you need:

For the falafel (makes about 20 medium sized falafels)

Kabuli channa/ chick peas - 1 cup, soaked in plenty of water overnight
Onion - 1, chopped into large chunks
Green chilli - 2 or 3
Fresh coriander - a handful
Salt
Juice of one lemon
Garlic - 4 cloves
Cumin powder - 1 tsp
Italian seasoning - 1 tsp (optional - I happened to have a packet that I got from Pizza Hut which I didn't want to throw away....so in it went)
Oil - for deep frying
Take all the ingredients except lemon juice in a blender and grind to a coarse paste adding as little water as possible. Add lemon juice to this. Refrigerate for half an hour.
Shape into lemon sized balls. Flatten slightly and deep fry in hot oil. Set this aside.For the tahini sauce :
White sesame seeds - 2 tbsp
Sesame oil - 1/2 tsp
Salt
Thick yogurt - 1 cup
Garlic - 2 pods
Cumin powder - 1 tsp

Take the sesame seeds and sesame oil in a blender. Add a little water and salt and grind to a smooth paste. To this, add the yogurt, cumin powder, garlic and salt. Blend again. If you'd like to,you can squeeze a lemon over this and also add a tsp of olive oil. I didn't.

To make the wrap:Rotis- as many as needed. I made these thicker than normal rotis, because I didn't want it to get soggy with the sauce. Usually, pita bread is used....but that is not available in my part of the world.
Spread some of your favourite veggies on the roti. I used grated carrots, tomatoes, salt, corriander and squeezed some lemon juice over it. Place one or two falafels over it and then pour some tahini over it.
Enjoy!!!

Recipe source : A cookery show that I watch on Jaya TV.What I think of the dish : Definitely a keeper. I love the tahini sauce....so few ingredients and so much flavour. It turned out to be a little watery, though. Next time around, I think I will reduce the amount of yogurt used. I think it would make a great dip for chips as well. The falafel and the tahini make for a great snack and served this way, in a roti, it is a complete meal.