The Falafel And Tahini Roll Recipe

Soak chickpeas

Place dried chickpeas in a large bowl and cover with at least 3 inches of cold water. Soak refrigerated or at room temperature for 12–24 hours until swollen and soft. Drain and rinse well before using.

Process falafel mixture

In a food processor, add drained chickpeas, parsley, cilantro, chopped onion, garlic, ground cumin, ground coriander, kosher salt and black pepper. Pulse until a coarse, slightly sticky but not pureed texture forms — mixture should hold together when pressed. Scrape down sides as needed. Transfer to a bowl.

Bind and rest

Fold in baking powder and 2–3 tablespoons of flour. If mixture still feels too wet, add remaining tablespoon of flour. Cover and refrigerate 20–30 minutes to firm slightly; this helps with shaping and frying.

Shape falafel

Using wet hands or a small scoop, form the mixture into oblong patties or balls about 2–2.5 inches long (about 12–16 total depending on size). Place on a tray and chill 10 minutes if needed.

Fry falafel

Pour vegetable oil into a deep skillet to a depth of about 1/2 inch and heat over medium-high until oil reaches 350°F (175°C) or a small piece of mixture sizzles immediately. Fry falafel in batches, 2–3 minutes per side, turning gently until deep golden brown and crisp. Transfer to a paper towel–lined tray to drain. Alternatively bake at 425°F (220°C) for 18–22 minutes, turning once, until crisp.

Make sauce

In a bowl whisk together tahini, lemon juice, minced garlic, ground cumin and kosher salt. Tahini will seize; gradually whisk in warm water, one tablespoon at a time, until the sauce is smooth and pourable (about 3–4 tablespoons). Taste and adjust salt or lemon; add more water for looser consistency.

Quick pickle red onion (optional)

If using quick pickled onion, combine 1/4 cup white vinegar, 2 tbs water, 1 tsp sugar and a pinch of salt. Stir until sugar dissolves, add thinly sliced red onion and let sit at least 10 minutes (longer for stronger pickle). Drain before assembling.

Prepare salad

Toss cucumber, tomato, shredded romaine and drained pickled onion with a pinch of salt and 1–2 teaspoons of olive oil (optional). Keep chilled until assembly.

Warm flatbreads briefly in a dry skillet or oven (2 minutes) so they are pliable.

Spread about 1–2 tablespoons tahini sauce down the center of each flatbread. Arrange 3–4 falafel patties per roll, add a generous handful of the salad, a few slices of tomato and cucumber, and a sprinkle of chopped parsley.

Drizzle additional tahini or hot sauce to taste. Fold one side of the flatbread tightly over filling and roll into a compact cylinder (tuck the ends if using pita). Wrap in parchment or foil to hold shape, let rest 1–2 minutes so steam melds fillings.

Serve immediately with extra tahini sauce and lemon wedges on the side.