Falafel Wrap Recipe
Crispy falafel in a warm wrap with tahini sauce.
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Ingredients
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Falafel
Tahini Sauce
Wrap
Method
Falafel Preparation
- 1
Prepare the Chickpeas
Drain and rinse the canned chickpeas. Place them in a food processor.
- 2
Add Fresh Ingredients
Add parsley, cilantro, onion, and garlic cloves to the food processor with the chickpeas. Blend until coarsely mixed.
- 3
Add Spices and Flour
Add ground cumin, ground coriander, baking powder, salt, black pepper, and flour to the mixture. Blend until combined but still slightly chunky.
- 4
Form the Falafel Balls
Use your hands to form small balls or patties from the mixture, about 1.5 inches in diameter.
- 5
Heat the Oil
In a deep pan, heat oil over medium-high heat until it reaches 180°C (350°F).
- 6
Fry the Falafel
Carefully add the falafel balls to the hot oil, frying in batches. Fry until golden brown and crispy, about 4-5 minutes per side.
- 7
Drain and Set Aside
Remove the falafel from the oil and place on a plate lined with paper towels to drain excess oil.
Tahini Sauce Preparation
- 8
Mix the Ingredients
In a bowl, combine tahini, water, lemon juice, minced garlic clove, and salt. Whisk until smooth and creamy.
- 9
Adjust Consistency
If the sauce is too thick, add a little more water until desired consistency is reached.
Assemble the Wrap
- 10
Prepare the Wrap Ingredients
Chop lettuce, dice tomato, and slice cucumber.
- 11
Warm the Wraps
Warm the pita bread or wraps in a dry skillet or microwave for a few seconds until pliable.
- 12
- 13
Wrap and Serve
Fold the sides of the wrap over the filling and roll it up tightly. Serve immediately.
