Thug Kitchen: ‘Spiced Chickpea Wraps with Tahini Dressing’


Thug Kitchen: ‘Spiced Chickpea Wraps with Tahini Dressing’

WARNING: explicit language follows!

This is the first of about fifteen recipes from the original Thug Kitchen cookbook. Originally I thought I would make the recipe as written. But over the years, my friend Adi taught me to disregard the spice measurements and always double the written quantity. It has always worked out well (although, don’t do this with salt & pepper).

I love the crunch of dried chickpeas so this recipe caught my eye immediately.  If you want to dump the wrap (and a shitload of sodium) and just dig into this with a spoon, do it!  Ain’t nobody stoppin’ ya!

I haven’t made this yet but I will try to get it done this week if I have time.  And I will definitely write up a review in the Recipe Notes section of this post after I whip it up.


Spiced Chickpea Wraps with Tahini Dressing
This captures the smoky flavor of a falafel without all the fucking work.
Tahini Dressing
  1. Mix all that shit together in a small glass until it is smooth and creamy. Set it in the fridge.
  1. Heat up the EVOO in a large skillet over medium-high heat. Add the chickpeas and fry them until they start to turn gold and pop around a bit. You'll see what the fuck we mean. This will take 3 to 5 minutes.
  2. In a small glass, mix together the lemon juice, maple syrup, and soy sauce. When the chickpeas are lookin' right, pour the lemon juice mixture over them and stir. Let that shit evaporate for about 30 seconds and then add all the spices. Stir and let them all fry together for another 30 seconds and then turn off the heat.
  3. Serve these spiced sons of bitches in a wrap with some spinach leaves and thinly sliced carrot and cucumber sticks. Drizzle some dressing over it and wrap that shit up.

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