Falafel Wraps

Crisp-shelled, herb-packed falafel made from soaked dried chickpeas (never canned, for the right texture), fried until golden and wrapped in warm pita with tahini sauce, pickled vegetables, and crunchy salad.

By YumYum Editorial · Vegan & Vegetarian

Prep: 30 min · Cook: 20 min · Total: 50 min · Serves 4

Ingredients

• 1 cup dried chickpeas, soaked in water for 18-24 hours (not canned)
• 1/2 cup fresh parsley, roughly chopped
• 1/2 cup fresh cilantro, roughly chopped
• 1 small onion, roughly chopped
• 3 cloves garlic
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp baking powder
• 1/2 tsp salt, plus more to taste
• 1/4 tsp cayenne pepper
• 2 tbsp all-purpose flour or chickpea flour
• to taste Vegetable oil, for frying
• 4 large pita breads, warmed
• 1/2 cup tahini sauce (tahini, lemon juice, water, garlic, salt)
• to taste Sliced cucumber, tomato, red onion, and shredded lettuce, to serve

Instructions

1. Drain the soaked chickpeas thoroughly and pat dry; they should be pliable but still raw and crunchy, not cooked.
2. Pulse the chickpeas, parsley, cilantro, onion, and garlic in a food processor until finely minced but not pureed into a paste — the mixture should hold together when pinched.
3. Transfer to a bowl and stir in the cumin, coriander, baking powder, salt, cayenne, and flour until evenly combined.
4. Cover and refrigerate the mixture for at least 30 minutes to firm up and let flavors meld.
5. Heat 2-3 inches of vegetable oil in a deep pot or Dutch oven to 350°F (175°C).
6. Scoop the mixture into 1.5-inch balls or patties and fry in batches for 3-4 minutes, turning occasionally, until deeply golden brown and crisp on the outside.
7. Drain the falafel on paper towels and season with a pinch of salt while still hot.
8. Warm the pita, spread with tahini sauce, and fill with falafel, cucumber, tomato, red onion, and lettuce; roll tightly and serve immediately.