Ingredients
Scale
- 1 cup dried chickpeas (soaked overnight) or 1 can chickpeas (rinsed)
- 1/4 cup fresh parsley
- 2 cloves garlic
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/4 cup flour (chickpea flour preferred)
- Vegetable oil (for frying)
- Pita bread or wraps
- 1/4 cup tahini paste
- 2 tbsp lemon juice
- Salt and pepper to taste
Instructions
- If using dried chickpeas, soak them overnight. Rinse canned chickpeas under cold water.
- In a food processor, blend chickpeas, parsley, garlic, cumin, coriander, flour, salt, and pepper until combined but still coarse.
- Form the mixture into small balls or patties.
- Heat vegetable oil in a pan over medium heat. Fry falafels until golden brown on both sides (about 4-5 minutes each).
- For the garlic tahini sauce, whisk together tahini paste, minced garlic, lemon juice, water to desired consistency, salt and pepper until smooth.
- Assemble wraps by layering lettuce, falafels, tomatoes, cucumbers and drizzling with tahini sauce.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Frying
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 wrap (approximately 200g)
- Calories: 450
- Sugar: 3g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 0mg