Falafel Pita Wrap

Ingredients

• Dried chickpeas (1 cup)
• Onion (1, chopped)
• Garlic (2 cloves, minced)
• Fresh parsley (1 bunch)
• Ground cumin (1 tsp)
• Ground coriander (1 tsp)
• Salt (1 tsp)
• Black pepper (1/2 tsp)
• Baking powder (1 tsp)
• All-purpose flour (2 tbsp)
• Vegetable oil (for frying)
• Pita bread (4)
• Lettuce (1 cup, shredded)
• Tomato (1, sliced)
• Cucumber (1, sliced)
• Red onion (1, thinly sliced)
• Tahini sauce (1/2 cup)

Instructions

1. Place the dried chickpeas in a bowl, cover with water and leave them to soak overnight.
2. The next day, drain the chickpeas and transfer them to a food processor.
3. Add the chopped onion, minced garlic, fresh parsley, ground cumin, ground coriander, salt, black pepper, baking powder, and all-purpose flour to the chickpeas in the food processor.
4. Pulse the mixture until it is well combined and slightly coarse in texture.
5. Transfer the falafel mixture to a bowl and refrigerate for 1 hour to firm up.
6. Heat the vegetable oil in a frying pan over medium heat.
7. Shape the falafel mixture into small balls, around the size of a walnut, and carefully place them in the hot oil.
8. Fry the falafel balls until they are golden brown and crispy, about 3-4 minutes per side.
9. Once cooked, remove the falafel balls from the pan and drain them on a paper towel-lined plate.
10. Warm the pita bread in a toaster or oven until it is soft and flexible.
11. Cut the warmed pita bread in half and open the pocket.
12. Stuff each pita half with shredded lettuce, sliced tomato, sliced cucumber, thinly sliced red onion, and 4-5 falafel balls.
13. Finally, drizzle a generous amount of tahini sauce over the filling. You can add more or less tahini sauce depending on your preference.
14. Fold the pita wrap and serve. Enjoy your homemade Middle Eastern street food!