Ingredients

• 

  1 can (14 oz) chickpeas, drained and rinsed

• 

  2 cloves garlic

• 

  2 cups baby spinach

• 

  1 tsp ground cumin

• 

  1 tsp ground coriander

• 

  1/2 tsp salt

• 

  1/4 cup all-purpose flour

• 

  4 large tortillas

• 

  1/2 cup plain yogurt

• 

  1 tbsp lemon juice

Instructions

1. Preheat oven to 375°F (190°C).
2. In a food processor, combine chickpeas, garlic, spinach, cumin, coriander, and salt. Pulse until the mixture is coarsely ground but still has some chunks of chickpeas.
3. Transfer the mixture to a bowl and stir in flour.
4. Form the mixture into 12 balls and flatten them slightly.
5. Place the falafel on a baking sheet lined with parchment paper and bake for 15-20 minutes, or until golden brown.
6. In a small bowl, mix together yogurt and lemon juice.
7. Spread the yogurt mixture on each tortilla and place 3 falafel on top.
8. Roll the tortillas tightly and cut in half.

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