Falafel Wrap

Pulse chickpeas, garlic, and onion in a food processor until coarsely broken down but not smooth (texture should be crumbly, not pasty).

Transfer to a bowl and mix in flour, cumin, paprika, fresh parsley, salt, and pepper. Refrigerate for at least 15 minutes to firm up.

While mixture chills, prepare vegetables: slice cucumber, dice tomato, thinly slice red onion, and tear or shred lettuce. Set aside.

Heat oil to 350°F in a deep skillet or pot. Working in batches, form falafel mixture into 2-inch patties or balls, gently placing them into the hot oil.

Fry for 3–4 minutes per side until deep golden brown and crispy. Do not crowd the pan. Transfer to a paper-towel-lined plate.

Warm pita bread or flatbread slightly in a dry skillet or over an open flame (optional but improves pliability).

Lay a piece of flatbread on a work surface and spread or drizzle tahini-lemon sauce along the center.

Layer greens, tomato, cucumber, red onion, and 2–3 warm falafel pieces down the middle. Drizzle additional sauce and add tomato sauce or salsa if desired.

Fold up the bottom of the flatbread and roll tightly, tucking sides as you go. Wrap in foil or parchment if not serving immediately.

Serve warm with extra sauce on the side for dipping. Unwrap partially to eat, or cut in half diagonally for easier handling.