Falafel Wrap

Ingredients

• 1½ cup dried chickpeas
• ½ cup fresh parsley
• ¼ cup fresh cilantro
• ½ onion
• 3 clove garlic
• 2 tbsp all-purpose flour
• ½ tsp baking powder
• 1 tsp cumin
• 1 tsp coriander
• ½ tsp salt
• ¼ tsp black pepper
• 3 cup vegetable oil
• 4 pita bread
• 2 tomato
• 1 cucumber
• 4 leaf lettuce
• ½ cup tahini
• 2 tbsp lemon juice
• 3 tbsp water

Steps

1. Soak chickpeas overnight, then drain and rinse thoroughly. Combine soaked chickpeas, parsley, cilantro, onion, garlic, flour, baking powder, cumin, coriander, salt, and pepper in a food processor. Pulse until a coarse, crumbly mixture forms, scraping down sides as needed.
2. Form the falafel mixture into 12-16 small patties or balls. Heat vegetable oil in a deep skillet or pot to 350°F (175°C).
3. Carefully fry the falafel in batches for 3-5 minutes per side, or until golden brown and cooked through. Remove with a slotted spoon and drain on a paper towel-lined plate.
4. While falafel fries, prepare the tahini sauce: whisk together tahini, lemon juice, and water until smooth. Slice tomatoes and cucumbers, and wash lettuce.
5. Warm pita bread according to package instructions. Spread a layer of tahini sauce inside each pita.
6. Fill each pita with falafel, sliced tomatoes, cucumbers, and lettuce. Drizzle with extra tahini sauce if desired and serve immediately.