Falafel Wrap with Tahini Sauce

Ingredients

• 1 cup dried chickpeas
• ½ medium onion
• 3 cloves garlic cloves
• ½ cup fresh parsley
• ¼ cup fresh cilantro
• 1.5 tsp cumin
• 1 tsp coriander
• ¾ tsp salt
• ¼ tsp black pepper
• ½ tsp baking powder
• 3 tbsp all-purpose flour
• ½ cup tahini
• 3 tbsp lemon juice
• ¼ cup water
• 2 cloves garlic cloves
• ¼ tsp salt for sauce
• 2 cup vegetable oil for frying
• 4 pieces pita bread
• 1 medium tomatoes
• ½ medium cucumber
• ¼ medium red onion
• ¼ cup fresh parsley for serving

Instructions

1. 1

   Soak the dried chickpeas in cold water for 24 hours until slightly softened but still firm (they should not be fully cooked). Drain well. This step is critical for authentic falafel texture.

2. 2

   Combine soaked chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, salt, and black pepper in a food processor. Pulse until the mixture resembles coarse breadcrumbs with some texture remaining—not a paste. Add baking powder and flour, pulse briefly to combine.

3. 3

   Heat vegetable oil to 350°F (175°C) in a heavy pot or deep skillet. Using a small ice cream scoop or two wet spoons, form falafel into balls about the size of walnuts. Carefully lower into hot oil and fry 3-4 minutes, turning occasionally, until deep golden brown and crispy.

4. 4

   Make tahini sauce by whisking together tahini, lemon juice, minced garlic, salt, and water until creamy and pourable, about the consistency of Greek yogurt. Add more water 1 tablespoon at a time if needed. Taste and adjust lemon juice or salt.

5. 5

   Warm pita bread in a dry skillet or over direct heat for 30 seconds per side until soft and pliable. Dice tomatoes, cucumber, and red onion into small pieces.

6. 6

   Assemble wraps by laying pita on a flat surface, drizzling with tahini sauce, adding 3-4 warm falafel, then layering diced vegetables and fresh parsley. Roll tightly or fold into quarters. Serve immediately while falafel is still crispy.

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