Falafel Wrap Recipe
Chickpea patties, tahini sauce, tomato, parsley, pickled turnip
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Ingredients
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Falafel Patties
Tahini Sauce
Wrap Assembly
Method
Falafel Patties
- 1
Soak Chickpeas
Place the dried chickpeas in a large bowl and cover with cold water. Soak for at least 12 hours or overnight. Drain well before using.
- 2
- 3
Add Binding Ingredients
Transfer the mixture to a bowl. Stir in baking powder and flour. Mix well. Cover and refrigerate for at least 1 hour to let the mixture firm up.
- 4
Shape and Fry
Using damp hands or a falafel scoop, form the mixture into small balls or patties. Heat vegetable oil in a deep skillet over medium-high heat. Fry falafel in batches, turning occasionally, until deeply golden and crispy (about 3-4 minutes per batch). Drain on paper towels.
Tahini Sauce
- 5
Blend Ingredients
In a bowl, whisk together tahini, lemon juice, minced garlic, and salt. Gradually add water, 1 tablespoon at a time, until sauce reaches a smooth and pourable consistency.
Wrap Assembly
- 6
Warm the Bread
Lightly warm the pita or flatbread in a dry skillet or oven for 1-2 minutes, until soft and pliable.
- 7
Assemble the Wrap
Place 3-4 falafel patties in the center of the bread. Top with sliced tomato, fresh parsley leaves, pickled turnips, and a generous drizzle of tahini sauce.
- 8
Wrap and Serve
Fold the sides of the wrap inward and roll tightly. Serve immediately while warm.
