Falafel-Hummus Wraps

Crunchy on the outside, tender on the inside, these Middle Eastern treats make ideal hand-held sandwiches when paired with plenty of vegetables and greens.
Falafel_Pitas_1140x400

Ingredients:

For Falafel:
Canola oil for frying
1 can garbanzo beans
3 cloves Ready-Set-Serve Peeled Garlic, minced finely
2 T Ready-Set-Serve Washed & Trimmed Italian Parsley
2 T shallot, peeled and minced finely
1 tsp. each ground cumin, coriander, and turmeric
1/4 C flour
1 tsp. salt
1/4 tsp. pepper
For Wraps:
4 rounds pita bread
1 C hummus
1 large Markon First Crop Tomato, sliced
1 Markon First Crop Cucumber, sliced
4 Ready-Set-Serve Avocado Halves, sliced
4 C Ready-Set-Serve Romaine, Cabbage, and Kale Blend
1/2 C tahini sauce

Instructions:

Process all ingredients except oil until mixture is smooth. Form two-inch patties. Heat oil in large skillet; when hot, fry patties until crisp.
Warm pita rounds. Spread 1/4 cup hummus in the center of each round. Top with two falafel patties each, then top with equal portions of tomato, cucumber, avocado, and Ready-Set-Serve Romaine, Cabbage, and Kale Blend. Drizzle with tahini sauce, wrap, and serve!

Ingredients:

1 bunch Markon First Crop Asparagus, steamed

1/4 C Markon First Crop Basil

2 T Markon First Crop Chervil

2 T C Ready-Set-Serve Lemon Juice

2 cloves Ready-Set-Serve Peeled Garlic

1 tsp. lemon zest

1/4 tsp. cumin

1/4 tsp. coriander

1/4 C extra virgin olive oil

1/2 tsp. kosher salt

1/4 tsp. red pepper flakes

16 large shrimp, cleaned and threaded onto skewers to prevent curling

1 tsp. kosher salt

Olive oil + 2 cloves Ready-Set-Serve Peeled Garlic, for poaching

Edible petals and micro greens for garnish

Instructions:

Slice tips off asparagus and reserve. Add basil, chervil, one cup steamed asparagus stalks, lemon juice, zest, cumin, coriander, salt, pepper flakes, and oil to a food processor and blend until chunky.

Heat oil and garlic until just bubbling. Add shrimp skewers so that shrimp is fully submerged. Reduce heat to a simmer and cook until shrimp is opaque and cooked through. When shrimp are almost cooked, add asparagus tips. Remove all with a slotted spoon and drain on a wire rack.

To plate, arrange tips in a decorative manner. Place shrimp next to asparagus and ladle sauce on top of each one. Garnish with edible petals and micro greens.