Falafel Wraps

Based on 4 servings — values are AI-estimated and may vary

Ingredients

• •1 cup dried chickpeas (soaked overnight)
• •1/2 onion, chopped
• •2 cloves garlic, minced
• •1/4 cup fresh parsley, chopped
• •1/4 cup fresh cilantro, chopped
• •1 tsp cumin
• •1 tsp coriander
• •1/2 tsp baking powder
• •1/2 tsp salt
• •Oil for frying (vegetable or canola)
• •4 flatbreads or pita breads
• •1 cup shredded lettuce
• •1 tomato, diced
• •1 cucumber, sliced
• •1/2 cup tahini sauce
• •Lemon wedges (for serving)

Instructions

1. 1

   Drain the soaked chickpeas and place them in a food processor.

2. 2

   Add chopped onion, garlic, parsley, cilantro, cumin, coriander, baking powder, and salt to the processor and blend until a coarse paste forms.

3. 3

   Shape the falafel mixture into small balls or patties, about 1 inch in diameter.

4. 4

   Heat oil in a deep pan over medium heat. Once hot, fry the falafel in batches until golden brown, about 3-4 minutes on each side.

5. 5

   Remove falafel and drain on paper towels to absorb excess oil.

6. 6

   Warm the flatbreads in a dry skillet or microwave for a few seconds until pliable.

7. 7

   Assemble the wraps by placing lettuce, tomato, cucumber, and 2-3 falafel in each flatbread.

8. 8

   Drizzle tahini sauce on top and squeeze fresh lemon juice before wrapping the flatbreads around the filling.