Vegan Egyptian Delight: Wholesome Falafel & Tahini Pita Wraps

Allergens

N/A

Ingredients

• 1 cup chickpeas, soaked overnight and drained
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup fresh parsley, finely chopped
• 1/4 cup fresh cilantro, finely chopped
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• Salt and pepper, to taste
• 3 tbsp all
• purpose flour
• 1/2 tsp baking powder
• 6 pita breads
• 1/4 cup store
• bought or homemade tahini sauce
• 2 cups shredded lettuce
• 1 large tomato, sliced
• 1 small cucumber, thinly sliced
• Olive oil for frying

Instructions

1. In a food processor, blend together chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, salt, and pepper until combined but still slightly chunky.
2. Transfer the mixture to a bowl, add flour and baking powder, mix well. Shape into 12 small falafel balls.
3. In a deep frying pan, heat about 1 inch of olive oil over medium high heat. Fry falafels in batches until golden brown, about 4 minutes per batch. Drain on paper towels.
4. Assemble wraps: Spread tahini sauce on one half of each pita bread. Top with lettuce, tomato, cucumber, and 2 falafel balls. Fold in half to close the wrap and cut diagonally in half.

Chef’s Insight

Use fresh herbs for a more vibrant flavor in your falafel mixture.

Notes

The recipe yields 2 servings of 6 falafel and tahini pita wraps each.