Herb-packed falafel made from soaked dried chickpeas, wrapped in flatbread with vegetables, pickles, and garlic tahini sauce. Makes 4 wraps.
Yields4 ServingsPrep Time20 minsCook Time15 minsTotal Time1 hr 5 mins
Falafel
1cupdried chickpeas, soaked overnight and drained (200g dry)
1cupfresh parsley leaves
½cupfresh cilantro leaves
½small onion, chopped
3garlic
2tspground cumin
1tspground coriander
1pinchcayenne
1tspsalt
½tspbaking powder
3tbspneutral oil, for pan-frying
Garlic Tahini Sauce
¼cuptahini
2tbsplemon juice
1clovegarlic, grated
¼tspsalt
3tbspcold water, or as needed
To Assemble
4large flatbreads or pitas
2shredded lettuce
1tomato, sliced
½cucumber, sliced
½cupshredded red cabbage
pickles, to taste
1
Blend. Pulse the soaked chickpeas, parsley, cilantro, onion, garlic, cumin, coriander, cayenne, and salt in a food processor until finely chopped and sandy, not pureed.
2
Chill. Transfer to a bowl and refrigerate 30 minutes. Stir in the baking powder.
3
Shape. Form into 16 small patties, pressing firmly.
4
Cook. Heat the oil in a large skillet over medium heat. Fry the patties 3–4 minutes per side until deep golden. Drain on paper towels. (Or bake at 400°F for 20–25 minutes, flipping halfway.)
5
Make the sauce. Whisk the tahini, lemon juice, garlic, and salt, adding cold water until smooth and pourable.
6
Assemble. Warm the flatbreads. Layer lettuce, tomato, cucumber, cabbage, pickles, and 4 falafel on each. Drizzle with tahini sauce and roll up tightly.
Nutrition Facts
4 servings
Serving size
1 wrap
Amount per serving
Calories730
% Daily Value *
Total Fat24g31%
Saturated Fat 3g15%
Trans Fat 0g
Cholesterol0mg
Sodium1680mg74%
Total Carbohydrate86g32%
Dietary Fiber 9g33%
Total Sugars 8g
Protein21g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Falafel
1cupdried chickpeas, soaked overnight and drained (200g dry)
1cupfresh parsley leaves
½cupfresh cilantro leaves
½small onion, chopped
3garlic
2tspground cumin
1tspground coriander
1pinchcayenne
1tspsalt
½tspbaking powder
3tbspneutral oil, for pan-frying
Garlic Tahini Sauce
¼cuptahini
2tbsplemon juice
1clovegarlic, grated
¼tspsalt
3tbspcold water, or as needed
To Assemble
4large flatbreads or pitas
2shredded lettuce
1tomato, sliced
½cucumber, sliced
½cupshredded red cabbage
pickles, to taste
Directions
1
Blend. Pulse the soaked chickpeas, parsley, cilantro, onion, garlic, cumin, coriander, cayenne, and salt in a food processor until finely chopped and sandy, not pureed.
2
Chill. Transfer to a bowl and refrigerate 30 minutes. Stir in the baking powder.
3
Shape. Form into 16 small patties, pressing firmly.
4
Cook. Heat the oil in a large skillet over medium heat. Fry the patties 3–4 minutes per side until deep golden. Drain on paper towels. (Or bake at 400°F for 20–25 minutes, flipping halfway.)
5
Make the sauce. Whisk the tahini, lemon juice, garlic, and salt, adding cold water until smooth and pourable.
6
Assemble. Warm the flatbreads. Layer lettuce, tomato, cucumber, cabbage, pickles, and 4 falafel on each. Drizzle with tahini sauce and roll up tightly.
AuthorEmma food bloggerDifficultyIntermediate
