(Serves 1)
1 piece Lavash bread
1-2 tblsp harissa, optional (just a schmear for non-spice lovers, more for spice lovers)
6 falafel balls
2 fried potato wedges
4 eggplant wedges
4 tblsp hummus, optional
4 tblsp tabouli, optional
1 vine ripe tomato, sliced thin or cubed
a few slices of thinly shaved red onion
drizzle of tahini
Tzatziki Sauce
3 mini cucumbers, peeled and deseeded, cubed very small
3 tblsp plain Greek yogurt
1-2 sprigs of dill
2 garlic cloves, minced fine
1 tsp olive oil (Greek preferred)
salt and pepper to taste
Mix the diced cucumber with the dill, yogurt, garlic, olive oil and a pinch of salt and pepper, let sit, meanwhile I like to lay out a square of tinfoil, slightly larger then my lavash bread to sit on.
Once this is set up its easy peasy to assemble.
Align the foil and lavash long side away from and smear some harissa all the way across horizontally about a 1-2 inch area all the way across. Get your falafel balls and lightly smashing each one as you put them atop your harissa path. Behind the back of the falafels add your potato wedges and eggplant wedges.
Add your cucumber (tzatziki sauce), your tomatoes, onions if using, hummus and tabbouleh if using, goes next and finish with a drizzle of tahini. (By the way, hummus has tahini it it already!)
Now roll up the wrap starting towards you to away from you, once rolled, obviously the fillings can fall out the sides at this point, so in a very hot stainless steel pan, carefully put the falafel in and toast the bottom (I usually toast the area where the wrap ends so it holds a little better. carefully flip it on its opposite side, then toast both sides to finish it off.
To serve, put the wrap carefully back on the tin foil and wrap up the bottom and most of the side, leaving an inch or so at the top. This is where you start eating! Enjoy!.