Falafel Wraps

• 2 None 14-15 oz cans chickpeas
• 1/2 None bunch cilantro
• 2 large eggs
• 1/3 cup all-purpose flour
• 1 None lime, juice
• 1 tbsp Old Bay seasoning
• 14-15 oz can corn kernels, drained
• None None Vegetable oil
• 8 None tortillas
• 1/2 cup light sour cream
• 5 1/4 oz mixed greens
• 2 None tomatoes, diced
• 1 cup grated cheddar cheese
• None None Hot sauce, to taste

1. In a food processor; combine chickpeas, cilantro, eggs, flour, juice of 1 lime and Old Bay. Process until smooth.
2. Transfer to a large bowl, mix in corn kernels. Season to taste. Roll heaped tablespoons of mixture into balls and place on a tray lined with parchment paper. Chill, covered, for 1 hour.
3. Heat some vegetable oil in a large, deep frying pan over high heat, until a cube of bread sizzles as soon as it is added. Cook falafel balls in 2 batches, for 4-5 minutes, turning until golden. Drain on paper towel.
4. Spread sour cream evenly over tortillas. Top with mixed greens, falafel balls, diced tomatoes, and cheese. Drizzle with hot sauce, wrap, and serve.

chickpeas, cilantro, eggs, flour, lime, bay seasoning, corn kernels, vegetable oil, tortillas, light sour cream, mixed greens, tomatoes, cheddar cheese, hot sauce

Taken from recipes-plus.com/api/v2.0/recipes/25042 (may not work)