Felafel and Tabouli Wraps

• 200 g falafel mix (available in the healthfood section of supermarket)
• vegetable oil, for shallow-frying
• 4 sheets lavash bread or 4 sheets mountain bread
• 13 cup hummus, dip
• 14 cup burghul (cracked wheat)
• 1 cup flat leaf parsley, chopped
• 14 cup mint leaf, chopped
• 1 tomatoes, chopped
• 12 small white onion, finely chopped
• 2 teaspoons olive oil
• 12 lemon, juice of

1. Tabouli: Place burghul (cracked wheat) in a large bowl and cover with cold water and let stand for 15 minutes.
2. Drain and use the back of a large metal spoon to press out excess water.
3. Add parsley, mint, tomato, onion, olive oil and 2 tablespoons lemon juice.
4. Mix until well combined.
5. Season with salt and pepper.
6. Felafels: Follow directions on felafel mix, shape mixture into small balls.
7. Pour enough vegetable oil into a non-stick frying pan to cover base and heat over medium heat until hot.
8. Cook felafels in batches, turning often for approx 4 minutes or until lightly golden all over and heated through then drain on paper towel.
9. Wraps: Spread each lavash bread with 1 tablespoon hommus.
10. Spoon one-quarter of tabouli along 1 short end of 1 sheet lavash bread.
11. Top with 4 felafels and sprinkle with salt and pepper.
12. Roll up firmly and repeat with remaining lavash, hommus, tabouli and felafel.

falafel mix, vegetable oil, bread, flat leaf parsley, mint leaf, tomatoes, white onion, olive oil, lemon

Taken from www.food.com/recipe/felafel-and-tabouli-wraps-306202 (may not work)