Falafel Wrap with Tahini
Crispy, herb-packed falafel wrapped in warm pita with crunchy vegetables, pickled turnips, and a creamy tahini drizzle. A Mediterranean street food classic made at home.
Ingredients
- • 2 cans (15 oz each) chickpeas, drained and patted dry
- • 1/2 cup fresh parsley, packed
- • 1/4 cup fresh cilantro
- • 4 cloves garlic
- • 1 small onion, quartered
- • 2 tbsp chickpea flour
- • 1 tsp cumin
- • 1 tsp coriander
- • 1/2 tsp cayenne
- • Salt and pepper
- • 4 large pita or flatbreads
- • Sliced cucumber, tomatoes, red onion, lettuce
- • For the tahini sauce:
- • 1/4 cup tahini
- • 2 tbsp lemon juice
- • 1 clove garlic, minced
- • 2-3 tbsp water
- • Pinch of salt
Instructions
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
Pulse chickpeas, parsley, cilantro, garlic, onion, chickpea flour, cumin, coriander, cayenne, salt, and pepper in a food processor until combined but still slightly chunky.
Form into 16 small patties and place on the baking sheet. Brush with olive oil.
Bake for 25 minutes, flipping halfway, until golden and crispy.
Make the tahini sauce: whisk tahini, lemon juice, garlic, water, and salt until smooth.
Warm the pita, fill with falafel patties, sliced vegetables, and drizzle with tahini sauce.
Roll tightly and serve with extra tahini on the side.