Herb-packed falafel made from soaked dried chickpeas, wrapped in flatbread with vegetables, pickles, and garlic tahini sauce. Makes 4 wraps.

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.
Chill. Transfer to a bowl and refrigerate 30 minutes. Stir in the baking powder.
Shape. Form into 16 small patties, pressing firmly.
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.)
Make the sauce. Whisk the tahini, lemon juice, garlic, and salt, adding cold water until smooth and pourable.
Assemble. Warm the flatbreads. Layer lettuce, tomato, cucumber, cabbage, pickles, and 4 falafel on each. Drizzle with tahini sauce and roll up tightly.
4 servings
1 wrap
* 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.