Falafel Wraps

• 1 15-oz can chickpeas, drained and rinsed
• 1/4 cup finely chopped onion
• 2 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh cilantro, chopped
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp cayenne pepper
• 1/4 cup all-purpose flour
• 1 tsp baking powder
• Salt to taste
• 4 pita breads
• 1 cucumber, diced
• 1 pint cherry tomatoes, halved
• 1/2 cup tahini sauce

Steps

1. 1 In a food processor, combine chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, and cayenne. Pulse until mixture is coarse but holds together.
2. 2 Transfer to a bowl and stir in flour, baking powder, and salt. Chill for 10 minutes.
3. 3 Form into small patties. Heat oil in a skillet over medium heat and cook falafel until golden, about 3-4 minutes per side.
4. 4 Warm pita breads. Fill each with falafel, cucumber, tomatoes, and drizzle with tahini sauce.

Nutrition

Tips

• For extra crispy falafel, chill the patties for an hour before frying.
• Substitute diced bell peppers for a colorful crunch.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat wraps in a microwave or oven to refresh.

Serving Suggestions

• Serve with a side of tangy pickles or a cooling yogurt sauce.
• Pair with a refreshing cucumber mint salad.

FAQ