Crispy Falafel Wrap

• Canned Chickpeas(2)
• Onion(1)
• Garlic(3 cloves)
• Flat Leaf Parsley(20 g)
• Cumin(2 tsp)
• Paprika(1 tsp)
• All-Purpose Flour(3 tbsp)
• Olive oil(4 tbsp)
• Salt(1½ tsp)
• Black pepper(¾ tsp)
• Tahini(4 tbsp)
• Lemon(1)
• Water(3 tbsp)
• Tomato(2)
• Cucumber(1)
• Lettuce(120 g)
• Red Onion(1)
• Vinegar(1 tbsp)
• Tortilla(4)

Method

1. 1

   Drain and rinse {Canned Chickpeas} very well, then pat dry. Add them to a food processor with roughly chopped {Onion}, {Garlic}, {Fresh parsley}, {Cumin}, {Paprika}, {Flour}, {Salt}, and {Black pepper}. Pulse until you have a coarse, sticky mixture that holds together when pressed.

   ~8 min

2. 2

   Shape the mixture into 12 small flattened balls. Chill them for 10 minutes to firm up while you make the toppings.

   ~10 min

3. 3

   Whisk {Tahini}, juice from {Lemon}, and {Water} with a pinch of salt until smooth and pourable. Thin with a little more water if needed. Finely slice {Red Onion}, dice {Tomato} and {Cucumber}, and shred {Lettuce}. Toss the onion with {Vinegar} and a pinch of salt.

   ~10 min

4. 4

   Heat {Olive oil} in a large frying pan over medium heat. Cook the falafel for 8-10 minutes, turning a few times, until golden-brown and crisp on the outside and hot through.

   ~10 min

5. 5

   Warm {Wraps} in a dry pan or directly over a low flame for 1-2 minutes until soft and flexible.

   ~2 min

6. 6

   Fill each wrap with lettuce, tomato, cucumber, pickled onion, and 3 falafel. Drizzle over the tahini sauce, fold tightly, and serve straight away.

   ~8 min