Falafel Wrap with Tahini
Ingredients
- 500 gChickpea (cooked and drained)
- 2 pcGarlic (degermed and minced)
- 1 pcYellow onion (finely chopped)
- 1 pcFlat-leaf parsley (chopped bunch)
- 1 pcCoriander (chopped bunch)
- 1 tbspCumin ground
- 2 tbspChickpea flour
- 1 tspBaking soda
- 500 mlSunflower oil (for frying)
- 100 gTahini
- 1 pcCitrus limon (L.) Burm. f. (juiced)
- 50 mlMineral water
- 4 pcPita bread (lightly warmed)
- 2 pcRound tomato (finely diced)
- 0.5 pcCucumber (finely sliced half-moons)
- 1 pcRed onion (thinly sliced)
- 1 tspSumac (mixed with the red onion)
Method
Crispy brown chickpea patties with a tender, herb-flecked center. Smooth, lemony tahini sauce coats crunchy fresh vegetables inside a warm, pillowy pita bread.
- 1
Blend the chickpeas with the yellow onion, garlic, flat-leaf parsley, and cilantro. Aim for a grainy texture, not a smooth puree. Add the cumin, chickpea flour, and baking soda for lightness.
- 2
Let the dough rest in the fridge. This is the secret to keeping the falafels from falling apart during cooking and allowing the flavors to meld.
- 3
Form walnut-sized balls. Fry in sunflower oil at 180°C. The crust should become golden brown and crispy to the touch.
- 4
Mix the tahini with the lemon juice and a little mineral water until the sauce coats the spoon. It should be smooth and creamy white.
- 5
Open the heated pita breads. Garnish with diced tomatoes, cucumber slices, and red onion previously mixed with sumac for a tangy touch. Place the hot falafels and drizzle generously with sauce.
Frequently asked questions
How do you get this dish right?
- Don't over-process the chickpeas; you want texture, not hummus.
- Chilling the dough is crucial for the baking soda to react and for the balls to hold their shape.
- Check oil temperature with a small piece of dough: it should float up immediately with bubbles.
How long does this dish keep?
Falafels keep for 2 days in the fridge but will lose their crunch. Reheat in the oven, never in the microwave.
