Gather your ingredients!
Mix three ounces of the falafel blend with water until the dough is just wet enough to hold its shape when rolled into a ball. Knorr brand takes 1/3 cup of water per packet.
Set aside the wet dough for ten minutes to allow it to set.
Dice about 2 cups of vegetables into bite-sized pieces. I find the prepackaged vegetable medleys to be convenient–this one contains broccoli, carrots, onions, zucchini, and bell peppers.
Mix the diced vegetables in just enough hummus to coat the peices. Seving vegetables this way, instead of using the hummus as a dip, maximizes the flavor of the hummus without adding extra calories by way of too much dip.
Roll the falafel mix into meatball-sized balls.
Heat a pan with at least half a centimeter of vegetable oil. Add a fleck of vegetable to test the oil. The oil is ready for frying when bubbles appear around the vegetable fleck.
Shallow fry the falafel by placing the balls in the hot oil, and press them down with a spatula into patty shapes. Cook for about two minutes on the first side, then flip and cook for about one minute on the other side. Remove from the heat and set aside.
Pan fry two tortillas in a minimal amount of oil (one teaspoon per tortilla is enough.) You’ll know a tortilla is done when it slightly puffs up on the pan.
Divide the falafel patties and diced vegetables between two tortillas. Wrap them up and enjoy!