Falafel Wrap Recipe
Crispy falafel with lettuce, tomato, and tahini sauce.
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Ingredients
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Falafel and Wrap Components
Method
Preparation Steps
- 1
Prepare the Falafel Mixture
In a food processor, combine the canned chickpeas, parsley, cilantro, garlic cloves, ground cumin, ground coriander, salt, baking powder, and all-purpose flour. Pulse until the mixture is coarse and well combined but not pureed.
- 2
Form the Falafel Balls
Using your hands, form the mixture into small balls or patties, around 1.5 inches in diameter. Place them on a plate and refrigerate for about 30 minutes to help them firm up.
- 3
Prepare the Tahini Sauce
In a small bowl, whisk together tahini, lemon juice, water, and garlic powder until smooth. Adjust the consistency with more water if necessary. Set aside.
- 4
Heat the Oil
In a deep frying pan or pot, heat vegetable oil over medium-high heat. The oil should be hot enough that a small piece of the falafel mixture sizzles when added.
- 5
Fry the Falafel
Carefully add the falafel balls to the hot oil in batches. Fry them for about 3-4 minutes on each side until golden brown and crispy. Remove them with a slotted spoon and drain on paper towels.
- 6
Assemble the Wrap
On a pita or wrap, layer lettuce, sliced tomato, and several falafel balls. Drizzle with tahini sauce, and wrap tightly.
- 7
Serve
Serve the falafel wraps immediately while they are warm with extra tahini sauce on the side if desired.
