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!