Falafel Tahini Wrap
Crispy falafel patties wrapped in flatbread with tahini sauce and fresh vegetables. Assembled with choice of wrap, protein, vegetables, and dressing for individual variation.
Ingredients
Method
Drain and pat dry the soaked chickpeas. Dice the onion and mince the garlic.
Chop the parsley and slice the cucumber, tomato, and red onion. Tear or chop the lettuce.
Add chickpeas, onion, garlic, and parsley to a food processor; pulse until roughly combined but still chunky, about 1 minute.
Transfer to a bowl. Stir in chickpea flour, cumin, coriander, salt, and black pepper until a moist, crumbly mixture forms. Refrigerate 10 minutes.
Form mixture into 12–16 patties or balls, about 1.5 inches each.
Heat oil in a skillet over medium-high heat. Working in batches, fry falafel 2–3 minutes per side until golden brown and crispy. Transfer to paper towels.
Warm the flatbread. Spread 2 tbsp tahini sauce on each bread.
Layer 3–4 falafel pieces, cucumber, tomato, red onion, and lettuce on each flatbread. Fold or roll and serve immediately.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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