Lentil and Buckwheat Falafels on Chickpea Flour Pudla (Crepe) with Tahini Sauce

This recipe has an oriental touch and is very versatile; you can enjoy it as a wrap, a complete dish with more filling, or even as an appetizer accompanied by chutneys or sauces of your choice, dipping the pudla into them. Pudla is a kind of crepe made with chickpea flour, spring onions, and cumin, with countless variations; this is one of the simplest to prepare. The falafels are made with lentils and buckwheat, giving them a crunchy texture. The recipe is gluten-free and packed with protein thanks to the lentils and chickpeas.

Ingredients

For the falafels

• 1/2 can of cooked lentils (250g)
• 80g of buckwheat
• 2 tablespoons of flaxseeds
• 2 tablespoons of chickpea flour
• Salt, pepper
• Ground chili
• 1 teaspoon of cumin seeds
• 2 tablespoons of chopped parsley

For the pudlas

• 180g of chickpea flour
• About 2 glasses of water
• Salt, pepper
• 1 spring onion (green part only)
• 1 teaspoon of cumin seeds

For the tahini sauce

• 2 teaspoons of tahini
• 100ml of hot water
• Juice of half a lime

Instructions

Prepare the falafels
Soak the flaxseeds in half a glass of water (about 70ml) and let them absorb the liquid.
Meanwhile, cook the buckwheat in boiling water until tender. Drain and allow to cool.
In a bowl, mix the buckwheat, lentils, flaxseeds, chopped parsley, salt, pepper, chili, and cumin. Add the chickpea flour and mix with your hands, lightly kneading to form a dough that can be shaped into balls.
Shape the dough into balls the size of small meatballs and place them on a baking tray lined with parchment paper. Drizzle with olive oil and bake at 220°C (428°F) for about 15 minutes until a crispy crust forms. Remove from the oven and let cool slightly. (The cooler the falafels are, the firmer they become, making them less likely to break. They can be quickly reheated in the oven).

For the crepes
Mix the chickpea flour with salt, pepper, and cumin. Gradually add water while stirring well to avoid lumps, achieving a crepe batter consistency. Let the batter rest for at least an hour, then add the chopped spring onion.
Heat a non-stick pan and pour in enough batter to form a crepe. Spread the batter well so it’s not too thick. Cook over high heat until the edges lift easily. Flip carefully and cook the other side.

Tahini sauce
Mix all the ingredients in a blender and blend until smooth.

Assembling the dish
Place the crepe on a plate, add a layer of raw or sautéed vegetables, the falafels, and drizzle with tahini sauce. (In the crepes shown in the photos, there’s avocado, diced tomatoes, and lettuce).
Garnish with mint and parsley leaves for added flavor and freshness.