Ingredients
Equipment
Method
- If using dried chickpeas, soak them in cold water for at least 8 hours or overnight. Drain and rinse before using.
- In a food processor, combine chickpeas, baking powder, cumin, coriander, salt, garlic, parsley, cilantro, and water. Pulse until you have a coarse, chunky mixture. Don't over-process; you want a textured mix.
- Transfer the mixture to a mixing bowl and refrigerate for 30 minutes. Then, form the mixture into small balls or patties, about the size of a golf ball.
- Heat vegetable oil in a frying pan over medium heat (about 180°C / 350°F). Fry the falafel balls in batches for 3-4 minutes until golden brown and crispy.
- While the falafel is frying, prepare your salad by mixing cucumber, lettuce, tomatoes, and radishes in a bowl.
- Once the falafel is cooked, place them inside the pita breads, add the fresh salad, and drizzle with tahini sauce if desired. Serve with lemon wedges on the side.
Nutrition
Notes
Feel free to customize this wrap with your favorite toppings!
If you're short on time, you can use store-bought falafel instead.
Enjoy leftovers by storing the falafel separately from the salad and pita bread in an airtight container in the fridge for up to 3 days.
Reheat the falafel in the oven to keep them crispy before assembling your wrap again.
Happy cooking!
If you're short on time, you can use store-bought falafel instead.
Enjoy leftovers by storing the falafel separately from the salad and pita bread in an airtight container in the fridge for up to 3 days.
Reheat the falafel in the oven to keep them crispy before assembling your wrap again.
Happy cooking!