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.