Falafel Wrap with Tahini

Crispy brown chickpea patties with a tender, herb-flecked center. Smooth, lemony tahini sauce coats crunchy fresh vegetables inside a warm, pillowy pita bread.

• Prep time: 40 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 985
• Protein: 42 g
• Carbs: 127 g
• Fat: 28 g

Ingredients

• 500 g Chickpea ( cooked and drained )
• 2 piece Garlic ( degermed and minced )
• 1 piece Yellow onion ( finely chopped )
• 1 piece Flat-leaf parsley ( chopped bunch )
• 1 piece Coriander ( chopped bunch )
• 1 tbsp Cumin ground
• 2 tbsp Chickpea flour
• 1 tsp Baking soda
• 500 ml Sunflower oil ( for frying )
• 100 g Tahini
• 1 piece Citrus limon (L.) Burm. f. ( juiced )
• 50 ml Mineral water
• 4 piece Pita bread ( lightly warmed )
• 2 piece Round tomato ( finely diced )
• 0.5 piece Cucumber ( finely sliced half-moons )
• 1 piece Red onion ( thinly sliced )
• 1 tsp Sumac ( mixed with the red onion )

Instructions

1. Base preparation

   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. Dough resting

   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. Frying and browning

   Form walnut-sized balls. Fry in sunflower oil at 180°C. The crust should become golden brown and crispy to the touch.

4. Tahini Sauce

   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. Assembly

   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.

Chef's tips

• 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.

Storage

Falafels keep for 2 days in the fridge but will lose their crunch. Reheat in the oven, never in the microwave.