Mediterranean Falafel Burrito with Tahini Sauce

Drain and rinse 3/4 cup of canned chickpeas. Pat them dry with paper towels.

In a food processor, combine the chickpeas, 1/4 cup fresh parsley, 2 tablespoons cilantro, 1 garlic clove, 1/2 teaspoon ground cumin, 1/4 teaspoon ground coriander, 1 tablespoon lemon juice, 1 tablespoon whole wheat flour, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Pulse until well combined but still slightly chunky.

Form the mixture into 6-8 small patties, about 1.5 inches in diameter.

Heat 1 tablespoon olive oil in a non-stick skillet over medium heat. Cook the falafel patties for about 3-4 minutes on each side until golden brown and crispy. Transfer to a paper towel-lined plate.

While the falafel cooks, prepare the tahini sauce by whisking together 1 tablespoon tahini, 1 tablespoon water, 1 teaspoon lemon juice, and a pinch of salt until smooth.

Dice 1/4 cup cucumber, 1/4 cup cherry tomatoes, and 2 tablespoons red onion.

Warm the whole wheat tortilla in a dry skillet for about 30 seconds on each side or in the microwave for 15-20 seconds.

Spread 2 tablespoons of Greek yogurt on the tortilla, leaving a 1-inch border around the edges.

Layer 1/4 cup baby spinach in the center of the tortilla, then add the falafel patties, diced vegetables, and drizzle with the tahini sauce.

Fold in the sides of the tortilla, then roll it up tightly from the bottom to enclose the filling, creating a burrito.

For freezing: Wrap the burrito tightly in parchment paper, then in aluminum foil. Label and date before placing in the freezer.

To reheat from frozen: Remove foil, keep in parchment paper and microwave for 2-3 minutes, flipping halfway through, or bake in a 350°F oven for 15-20 minutes until heated through.