Pita Wraps






  • Pitta bread filled with spicy lentil-nut balls, lemon tahini dressing, purple cabbage,tomato, red onion, spinach, dried tomato, and a bit of za’atar.
  • Spicy lentil-walnut-sesame seed balls
  • Ingredients:
  • 3/4 cup dry green lentils, cooked
  • 2 medium carrots (or 1 large), grated
  • 1 medium onion, chopped
  • 2 cloves of garlic, finely chopped
  • 1 cup of lightly toasted walnuts
  • ¼ cup of lightly toasted sesame seeds
  • 3tbsp of flour/breadcrumbs (more if needed)
  • 1 tbsp flax meal
  • 1 tsp turmeric
  • 1 tsp cumin
  • 1 tsp thyme
  • 1 tsp sage
  • Pinch of nutmeg and ground cinnamon
  • Salt and pepper to taste
  • 2tbsp of chopped fresh parsley
  • Coconut oil for cooking


  1. Add lentils into a medium pot along with 2.5 cups of water, salt and a pinch of baking soda. Bring to a boil and then reduce heat to medium. Simmer for about 20 minutes, uncovered. Once the lentils are fork tender, drain and mash with a potato masher/fork until it’s a smooth pasta. Set aside.
  2. In a large frying pan over medium heat, heat oil. Reduce the heat to low and put all your spices to the oil. It helps to bring out all the flavour. (Make sure to not burn the spices)
  3. Add the chopped onion, garlic to the pan and sauté until soft.
  4. Add the grated carrots.
  5. Put your nuts into a food processor and process until it is crumbly.
  6. Once the grated carrots are cooked, add the nuts and let the mixture cool.
  7. Transfer the lentils, the nut mixture into a mixing bowl, add the flax meal, flour and the chopped parsley. Taste and adjust flavour as needed.*
  8. Scoop out rounded tbsp amounts and form 15-16 balls.
  9. Heat a large skillet over medium heat, heat oil and cook the balls until golden brown. *The mixture should be fairly moist and sticky. If it is too sticky,add more flour, if it is dry add a tbsp of water or more if needed.




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