Falafel Wrap Sandwich

Ingredients

• Chickpeas (1 can (15 ounces), drained and rinsed)
• Red onion (1 small, finely chopped)
• Garlic (2 cloves, minced)
• Fresh parsley (1/4 cup, finely chopped)
• Ground cumin (1 teaspoon)
• Ground coriander (1 teaspoon)
• Salt (1/2 teaspoon)
• Black pepper (1/4 teaspoon)
• Baking powder (1 teaspoon)
• All-purpose flour (1/4 cup)
• Vegetable oil (for frying)
• Tortilla wraps (4 large)
• Lettuce (1 cup, shredded)
• Tomato (1 medium, sliced)
• Cucumber (1 small, sliced)
• Tahini sauce (1/2 cup)

Instructions

1. In a food processor, combine the chickpeas, red onion, garlic, parsley, cumin, coriander, salt, black pepper, and baking powder. Pulse until well combined but still slightly chunky.
2. Transfer the mixture to a bowl and stir in the all-purpose flour. Mix until the mixture holds together.
3. Form the mixture into small balls, about the size of a golf ball.
4. Heat vegetable oil in a frying pan over medium heat. Fry the falafel balls until golden brown and crispy, about 3-4 minutes per side. Remove from the pan and drain on a paper towel.
5. Warm the tortilla wraps in a dry pan or microwave for a few seconds to make them more pliable.
6. Spread a spoonful of tahini sauce onto each tortilla wrap.
7. Place a few falafel balls onto each wrap, followed by the shredded lettuce, sliced tomato, cucumber, and red onion.
8. Fold the sides of the tortilla over the filling and roll tightly to form a wrap.
9. Slice the wraps in half and serve immediately.