This street-style falafel sandwich is herbaceous, tangy and rich.
The falafel gets nice and crispy in the oven while the veggies inside keep it simple and fresh.
Make the tahini sauce (see Associated Recipes) ahead of time for easy prep.
Shape the mixture into 4 (1/2-inch-thick) patties (about 1/2 cup each).
Arrange the patties on the prepared baking sheet; coat tops with cooking spray.
Bake for 10 minutes.
Flip the patties; coat tops with cooking spray.
Continue baking until golden brown, 10 to 12 minutes.
Let stand at room temperature, stirring occasionally, for about 20 minutes.
Remove the patties from the oven; let cool for 5 minutes.
Meanwhile, place wraps directly on oven racks; bake until just warmed through, about 1 minute.
Add arugula to the cucumber mixture; toss to combine.
Wrap the bottom half with foil to hold the wrap together.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
