Sebze Dürüm Recipe

Prepare soaked chickpeas

If using dried chickpeas, soak 1 cup in plenty of water for 8–12 hours or overnight. Drain thoroughly before using. Do NOT use canned chickpeas for the falafel base — they make a paste that is too soft.

Process mixture

In a food processor, combine the drained soaked chickpeas, chopped onion, 2 garlic cloves, 1/2 cup parsley, 1/4 cup cilantro (if using), ground cumin, ground coriander, baking powder, 1 tsp salt, 1/2 tsp black pepper and 2 Tbs chickpea or plain flour. Pulse in short bursts until the mixture is coarse and holds together when pressed — it should be grainy, not a smooth purée. Scrape down the sides as needed.

Chill & shape

Transfer the falafel mix to a bowl, cover, and refrigerate for 30 minutes to firm up. Use a tablespoon or small ice-cream scoop to portion the mixture into 12 equal balls (about 3 per wrap). Flatten slightly into patties if you prefer.

Cook falafel

Heat 4 Tbs vegetable oil in a large nonstick skillet over medium heat. Add falafel patties in a single layer without overcrowding. Cook 3–4 minutes per side until deep golden brown and crisp. Transfer to a paper-towel–lined plate and keep warm in a low oven if desired. Alternatively, bake at 200°C (400°F) for 20–25 minutes, turning once, brushing lightly with oil.

In a blender or small food processor, combine 1 cup rinsed canned chickpeas, 2 Tbs tahini, 2 Tbs lemon juice, 1 small garlic clove, 1 Tbs olive oil, 2 Tbs water and 1/2 tsp salt. Blend until smooth, adding extra water 1 tsp at a time if needed to reach a creamy, spreadable consistency. Taste and adjust lemon or salt. Transfer to a bowl and set aside.

Combine 2 cups chopped salad leaves, diced tomato, diced cucumber, sliced red onion, sliced pickles and 2 Tbs chopped parsley in a bowl. Drizzle with 1 Tbs lemon juice and 1 tsp olive oil, season with 1/4 tsp salt and 1/4 tsp black pepper, and toss to combine. Keep chilled until assembly.

Warm the wraps briefly in a dry skillet over medium heat for 15–30 seconds per side or wrap in foil and warm in a 150°C (300°F) oven for 5–7 minutes. Brush lightly with 1 Tbs olive oil if you like them slightly crisp.

To assemble each Sebze Dürüm: spread about 2–3 Tbs houmous down the center of a warm wrap. Arrange 3 warm falafel patties on top of the houmous. Add a generous handful of the salad mix. Drizzle with yogurt and/or tahini sauce and a little hot sauce if using.

Fold the bottom edge of the wrap up over the filling, fold in the sides, then roll tightly to close. Serve immediately, cut in half if desired.