Vegan Falafel Wraps with Dairy-Free “Yogurt” Sauce

Ingredients

• 0.3 cup bulgur wheat gluten free for option (or buckwheat groats )
• 2.3 cups chickpeas cooked
• 0.3 cup cilantro leaves chopped
• 1 tablespoon coconut oil 
• 1  cucumber sliced
• 1 cup so delicious dairy free cultured coconut milk unsweetened
• 4 pieces flat parsely gluten free for option (or tortillas )
• 1 tablespoon flax seed meal 
• 4 cloves garlic 
• 1  garlic clove 
• 0.5 teaspoon ground coriander 
• 1.5 teaspoons ground cumin 
• 0.5 cup kalamata olives sliced
• 2 tablespoons squeezed lemon juice fresh
• 0.3 cup onion chopped
• 0.3 cup parsley chopped
• 1 tablespoon parsley chopped
• 0.5  onion red sliced
• 4 pieces the of 1 cos lettuce green
• 0.5 teaspoon salt 
• 5 servings salt to taste
• 2  tomatoes sliced
• 3 tablespoons warm water 

Equipment

• food processor
• frying pan
• blender

Directions

1. Combine the cultured coconut milk, lemon juice, garlic, parsley, and salt in a food processor or high speed blender. Process until smooth.Prepare flax egg by pouring the warm water over the flax seed meal, and let sit for 10 minutes.
2. Combine chickpeas, garlic, bulgur, parsley, cilantro, onion, spices, salt, lemon juice, and flax egg in a food processor. Process 1-2 minutes, or until a smooth consistency is reached. Its okay if its still a little chunky.Divide chickpea mixture into 8-10 portions and form into patties.
3. Heat a frying pan over medium heat, add coconut oil, and cook falafels for 5 minutes on each side.
4. Drizzle some yogurt sauce in the middle of a piece of flatbread.
5. Layer lettuce, falafels, tomatoes, cucumber, onion, and olives. Wraps are best if served with warm falafels.