As we had initially promised, we have finally named a recipe after the professor that our blog’s name came from. We now give you [Professor] Timmerman Roti Wraps! If you need a refresher as to why we named the blog The Resilient Chef check out Our Inspiration page.
The goal of our project has been to both to give voice to seniors by documenting and sharing their food experiences, as well as provide tips and articles on healthier and more sustainable food choices. Have you had a chance to read Our Story? We share a bit more info about what this project has been all about.
However, this next recipe breaks that mold: it didn’t come from a senior at all. It’s actually a recipe that we concocted all on our own. Let us explain.
On student budgets it is often hard to make ends meet and sometimes the cupboards become a bit on the barren side. We came up with this recipe based off of what was in the cupboard one night, and, that said, it’s so very delicious! And it’s completely vegetarian as well! We realize a fair number of the recipes we have shared with you all have been meat-based meals (just happened that those were the recipes we were given), so here is one for our vegetarian friends! And having tried it, you will really enjoy it. It also makes a very nice salad too, if you don’t happen to have any roti wraps at all.
Please let us know what you think!!!!
Timmerman Roti Wraps – (Makes about 6-8 wraps)
5 cloves garlic
1 large yellow onion
1 cup dry roasted (unsalted) almonds
1 can (usually about 540 ml) chick peas
1 cup fresh/ chopped frozen green beans
1 ½ cups frozen green peas
2 tbsp apple cider vinegar
2 tsp raw brown sugar
3 tbsp olive oil
¼ tsp salt
¼ black Pepper
10 roti (Indian flat bread)
1 box falafel mix
1 container garlic humus
- Mince garlic and set aside.
- Chop onion and set aside.
- Chop or crush almonds and set aside.
- Place green peas in large mixing bowl and cover with hot water to defrost. Drain thoroughly and place back in large mixing bowl.
- Open can of chick peas. Rinse and drain thoroughly, then place in large mixing bowl with green peas.
- Boil chopped green beans until very tender. Drain thoroughly and place in mixing bowl with chick peas and green peas; set aside.
- In frying pan, heat olive oil over medium temperature. Add garlic and sauté until fragrant (about 20 seconds). Add onions, salt and pepper. Toss to coat.
- Sprinkle brown sugar and mix continuously until onions begin to turn a golden colour (about 2-3 minutes).
- Add almonds and stir. Cover pan with lid and lower heat to a simmer. Stirring occasionally, simmer for 5 minutes. Make sure to keep covering with lid every time you stir.
- Remove from heat and add to chick pea, green pea and bean mixture. Drizzle cider vinegar over mixture and stir until thoroughly mixed. Cover and refrigerate for 3 hours.
- Prepare falafel according to package directions. Or, if you’re feeling adventurous, look up online how to make them from scratch!
- After falafel is cooked, cover and refrigerate until cool.
- Spread hummus in medium thick layer on wraps. Try to spread hummus in a rectangular shape in the middle of the circle-shaped roti (this makes rolling them easier).
- Crumble falafel over hummus.
- Spoon pea/bean mixture over falafel and hummus.
- Roll roti half way, then fold in sides and continue rolling.
- Cut in half on 45° angle and serve.