Homemade Falafel Wraps w/ Garlic, Cucumber Veganaise and Vegan Feta

My Goodness! It seems like forever since I did a recipe blog but I am back at it with this falafel wrap. I didn't get to go back and visit Detroit this year, which means.....NO BUCHAREST!!! What's the Bucharest? Only my favorite restaurant. I love food but may favorite kind of food is Mediterranean... by far. Growing up in Detroit, there was a Coney Island restaurant on every corner, no, not the island in New York, a middle eastern fast food spot that makes incredible wing dings, chili cheese fries and chili/coney dogs... I haven't always been a vegan and just because I am now, doesn't mean I don't desire other kinds of stuffs...lol I just don't choose to partake. Okay, so I digress, back to the falafel, I decided I would go home in my mind and make some Bucharest-ish food. Though, the most popular dish there is a Chicken Shawarma, now that I've gone to the dark side, I order the falafel wrap with no feta or mayo but guess what, I USED VEGAN FETA!!!

Recipe:

What you'll need:

Food Processor, Medium Frying Pan or deep fryer (yes, I still fry food and I am still alive and healthy)

Falafel

1 clove of Garlic

1 ripe Tomato

1 Red Onion

1/4 bunch of Cilantro

1/2 peeled and sliced Cucumber

1 tbsp of Pink Salt

1 tbsp of Cumin

Pita Bread

1 15 oz can of Chickpeas rinsed and drained

1/2 cup of Chickpea flour

Canola or your choice of oil (Vegetable is not recommended)

Garlic Cucumber Sauce

1 tsp of Virgin Olive Oil for salads and marinades

2 tbsp of Veganaise

1/2 peeled and sliced Cucumber

1 clove of Garlic

Add ons

Vegan Feta or Vegan Cheddar Cheese shreds

Fill a medium sized frying pan on Low to Medium High Heat and fill it half way with your choice of frying oil. Add Chickpeas, Cilantro, 1 clove of Garlic, Cumin, Pink Salt and Chickpea flour in a food processor. Process it until it's slightly chunky, don't make it too smooth or it will fall apart in the oil.

STEP ONE