Middle-Eastern Falafel Wraps

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

Ingredients

• •1 can (15 oz) chickpeas, drained and rinsed
• •1/2 cup fresh parsley, chopped
• •1/2 onion, chopped
• •2 cloves garlic, minced
• •1 tsp ground cumin
• •1 tsp ground coriander
• •1/2 tsp baking powder
• •1/4 tsp cayenne pepper (optional)
• •Salt and pepper to taste
• •1/4 cup all-purpose flour (or more if needed)
• •Oil for frying (vegetable or olive oil)
• •4 pita breads
• •1 cup lettuce, shredded
• •1 tomato, diced
• •1 cucumber, sliced
• •1/2 cup tahini
• •Juice of 1 lemon
• •Water (as needed for tahini sauce)

Instructions

1. 1

   In a food processor, combine chickpeas, parsley, onion, garlic, cumin, coriander, baking powder, cayenne pepper, salt, and pepper.

2. 2

   Pulse until the mixture is coarsely blended but not pureed. Add flour gradually until the mixture holds together.

3. 3

   Form the falafel mix into small balls or patties, about the size of a golf ball.

4. 4

   Heat oil in a deep pan over medium heat. Fry the falafel in batches until golden brown, about 3-4 minutes per side. Drain on paper towels.

5. 5

   While the falafel is cooking, prepare the tahini sauce by whisking tahini, lemon juice, and enough water to reach desired consistency.

6. 6

   Warm the pita breads briefly in a skillet or in the oven.

7. 7

   Assemble the wraps: place 2-3 falafel in each pita, add lettuce, tomato, cucumber, and drizzle with tahini sauce.