Falafel Wraps

• 15 ounces chickpeas cans
• 1/2 bunch cilantro
• 2 large eggs
• 1/3 cup all purpose flour
• 1 lime juice
• 1 tablespoon old bay seasoning
• 15 ounces corn kernels drained
• vegetable oil
• 8 tortillas
• 1/2 cup light sour cream
• 5 1/4 ounces mixed greens
• 2 tomatoes diced
• 1 cup cheddar cheese grated
• 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 cans, cilantro, eggs, flour, lime juice, bay seasoning, corn, vegetable oil, tortillas, light sour cream, mixed greens, tomatoes, cheddar cheese, hot sauce

Taken from www.yummly.com/recipe/Falafel-Wraps-1404761 (may not work)