Falafel Wrap with Tahini

Method

1. 1

   Drain the soaked chickpeas and pat them very dry. In a food processor, combine chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, cayenne, baking soda, and 1 teaspoon salt. Pulse until the mixture is coarsely ground and holds together when squeezed, but not pasty.

2. 2

   Transfer the falafel mixture to a bowl, cover, and refrigerate for at least 30 minutes to firm up.

   ⏲ 30 min

3. 3

   While the mixture chills, make the tahini sauce. In a small bowl, whisk together tahini, lemon juice, minced garlic, remaining 1 teaspoon salt, and warm water until smooth and pourable. Adjust with more water if needed.

4. 4
   Deep frying

   Heat vegetable oil in a heavy-bottomed pot over medium-high heat until a small piece of the falafel mixture sizzles immediately when dropped in (about 350°F/175°C).

   ⏲ 3 min

5. 5
   Deep frying

   Shape the chilled falafel mixture into 12 small balls or patties, about 2 tablespoons each. Carefully drop a few into the hot oil, frying in batches without crowding. Fry until deeply golden brown and crispy on all sides, about 3-4 minutes per batch.

   ⏲ 4 min

6. 6

   Remove the falafel with a slotted spoon and drain on paper towels. Season immediately with a pinch of salt.

7. 7
   Toasting

   Warm the pita breads directly over a gas flame or in a dry skillet for about 30 seconds per side, until pliable and lightly charred in spots.

   ⏲ 30s

8. 8

   To assemble, spread a spoonful of tahini sauce down the center of each pita. Top with shredded lettuce, diced tomato, cucumber, and red onion. Add 3 falafel balls to each wrap, then drizzle with more tahini sauce.

9. 9

   Fold the pita over the filling and serve immediately while the falafel are still crisp.