Ingredients
1 can (14.5 oz / 410 g) chickpeas, drained and rinsed
½ cup (20 g) chopped parsley
¼ cup (10 g) chopped cilantro (coriander)
1 tablespoon plain flour
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground cinnamon
1 teaspoon red pepper flakes (optional)
1 teaspoon salt
Pickles (your choice)
Tomatoes (sliced)
Onion (thinly sliced)
Fresh parsley (chopped)
For the garlic tahini sauce:
½ cup (120 g) tahini
2 garlic cloves (crushed)
½ teaspoon salt
1 tablespoon lemon juice
⅓ cup (80 ml) water
Arabic style pita bread (or tortilla wraps)
Directions
Step 1
Prepare the falafel mixture:
Step 1
In a food processor, combine the chickpeas, parsley, cilantro, cumin, coriander, cinnamon, red pepper flakes, salt, and flour. Pulse until the mixture is well combined but still slightly chunky.
Step 2
Transfer the mixture to a bowl and refrigerate for 30 minutes to firm up.
Step 3
Cook the falafel:
Step 1
Heat olive oil in a large nonstick skillet over medium-high heat.
Step 2
Scoop about ¾ cup of the falafel mixture onto the surface of Arabic-style pita bread and press to spread evenly.
Step 3
Place the pita on the skillet, falafel side down. Cook for 5-7 minutes until the falafel is browned and the bread becomes crispy on the edges.
Step 4
For extra crispiness, flip the wrap and cook the other side for an additional 2 minutes.
Step 5
Assemble the wraps:
Step 1
Remove the falafel wrap from the skillet.
Step 2
Top with garlic tahini sauce, pickles, sliced tomatoes, onions, and fresh parsley.
Step 3
Fold and enjoy immediately!
