Crispy Falafel & Tahini Wrap

• Canned Chickpeas(800 g)
• Onion(1)
• Garlic(4 cloves)
• Flat Leaf Parsley(20 g)
• Cumin(2 tsp)
• Ground Coriander(2 tsp)
• Paprika(1 tsp)
• All-Purpose Flour(4 tbsp)
• Baking Powder(1 tsp)
• Salt(1¾ tsp)
• Black pepper(½ tsp)
• Olive oil(5 tbsp)
• Tahini(4 tbsp)
• Lemon(1)
• Tortilla(4)
• Lettuce(150 g)
• Tomato(2)
• Cucumber(1)
• Red Onion(1)

Method

1. 1

   Drain and rinse {Canned Chickpeas} very well, then pat dry. Roughly chop {Onion}, {Garlic}, and {Fresh parsley}. Finely slice half the {Red Onion}, then chop the remaining half for the falafel mixture. Dice the {Tomato} and {Cucumber}, and shred the {Lettuce}.

   ~12 min

2. 2

   In a food processor, pulse the dried {Canned Chickpeas} with the chopped {Red Onion}, {Garlic}, {Fresh parsley}, {Cumin}, {Ground Coriander}, {Paprika}, {Flour}, {Baking Powder}, {Salt}, and {Black pepper} until you have a coarse, moldable mixture. Shape into 16 small patties.

   ~8 min

3. 3

   Whisk {Tahini}, the juice of {Lemon}, grated {Garlic}, and {Salt} with 3 to 4 tbsp water until smooth and pourable.

   ~3 min

4. 4

   Heat {Olive oil} in a large frying pan over medium heat. Cook the falafel patties for 4 to 5 minutes per side until golden-brown and crisp.

   ~10 min

5. 5

   Warm the {Tortilla} in a dry pan for about 30 seconds per side, then fill each with {Lettuce}, {Tomato}, {Cucumber}, sliced {Red Onion}, warm falafel, and plenty of tahini sauce. Fold into wraps and serve.

   ~5 min