Vegan Egyptian Snack: Delightful Falafel Pita Wraps

Allergens

N/A

Ingredients

• 1 cup dried chickpeas, soaked overnight
• 1/2 cup chopped parsley
• 1/2 cup chopped cilantro
• 1/4 cup grated onion
• 3 cloves garlic, minced
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• Salt and pepper, to taste
• 1 tsp baking powder
• 2 tbsp olive oil
• 4 pita breads
• 1 cup shredded lettuce
• 1 tomato, thinly sliced
• 1 cucumber, thinly sliced
• 1/2 cup hummus

Instructions

1. Drain and rinse the soaked chickpeas well.
2. In a food processor, combine chickpeas, parsley, cilantro, onion, garlic, cumin, coriander, salt, pepper, and baking powder. Process until mixture forms a sticky dough.
3. Using your hands, form small falafel balls or patties from the dough. In a deep skillet, heat 2 inches of oil to 350°F (175°C). Fry falafel in batches until golden brown and crispy, about 4 5 minutes per batch. Drain on paper towels.
4. To assemble the wraps, warm pita breads in a dry skillet or oven for a few seconds. Spread hummus on each pita, followed by lettuce, tomato, cucumber, and falafel. Add more sauce if desired.
5. Fold the pita bread in half, then cut diagonally to create two triangles.

Chef’s Insight

The key to perfect falafel is ensuring the chickpea mixture is well combined but not overprocessed, allowing for a crispy exterior and tender interior.

Notes

For an added touch, serve with tzatziki or cucumber yogurt sauce.