Falafel Wrap

Instructions

1. Rinse the dried chickpeas in cold water and soak them in water overnight for at least 8 hours.
2. Drain the soaked chickpeas and place them in a food processor along with garlic, onion, parsley, cumin, coriander, salt, and baking powder.
3. Pulse the mixture until a coarse paste forms, scraping down the sides as needed. Avoid over-processing.
4. Transfer the mixture to a bowl and refrigerate for 30 minutes to help it firm up.
5. In a deep frying pan, heat vegetable oil to 350°F (175°C) for frying.
6. Using a small scoop, form the chickpea mixture into balls or patties.
7. Carefully drop the falafel into the hot oil, frying in batches to avoid overcrowding. Fry until golden brown, about 3-4 minutes per side.
8. Remove the falafel from the oil and drain on paper towels to absorb excess oil.
9. Warm the pita bread or flatbreads on a skillet over medium heat until softened.
10. Assemble the wraps by placing a few falafel balls inside the pita, then topping with lettuce, tomatoes, cucumber, pickles, and tahini sauce.
11. Wrap the pita tightly around the filling and serve immediately with additional sauce on the side.