Crispy Herb-Loaded Falafel Wrap
Golden, shatteringly crispy falafel packed with fresh parsley and cilantro, nestled in warm pillowy pita with crunchy pickled turnips, creamy tahini sauce, and a rainbow of fresh vegetables. Each bite delivers that irresistible contrast of crispy, creamy, and tangy that makes street-side falafel an obsession.
Ingredients
- 2 cups dried chickpeas, soaked overnight (do not use canned)
- 1 medium yellow onion, roughly chopped
- 4 cloves garlic
- 1 cup fresh flat-leaf parsley, packed
+ 16 more ingredients
Instructions
Drain the soaked chickpeas thoroughly and pat them dry with a clean towel. They must be dry for proper texture.
Add the chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, cayenne, salt, and pepper to a food processor. Pulse until the mixture resembles coarse sand — do not puree it into a paste.
Transfer to a bowl, cover, and refrigerate for at least 1 hour to firm up the mixture.
Stir in the baking powder and flour. The mixture should hold together when squeezed in your palm.
Form the mixture into small patties about 2 inches wide and 3/4 inch thick, placing them on a parchment-lined tray.
Heat 2 inches of vegetable oil in a deep skillet to 350F (175C). Fry the falafel in batches for 3 to 4 minutes per side until deeply golden brown and crispy.
Drain on a wire rack set over a paper towel-lined tray.
Whisk together the tahini, lemon juice, water, and a pinch of salt to make the tahini sauce. Add more water if needed for a pourable consistency.
Warm the pita breads, open them up, and layer in shredded lettuce, diced tomatoes, pickled turnips, and 3 to 4 falafel per wrap. Drizzle generously with tahini sauce.
Nutrition Estimate
Per serving • Estimated by Blinner AI