Ingredients:

  • 2 cups (400g) dried chickpeas
  • 1 medium yellow onion, roughly chopped (approx. 150g)
  • 6-8 cloves garlic, peeled
  • 1 large bunch fresh parsley, thick stems removed (approx. 30g)
  • 1 large bunch fresh cilantro, thick stems removed (approx. 30g)
  • 1 ½ teaspoons ground cumin (7.5ml)
  • 1 teaspoon ground coriander (5ml)
  • ½ teaspoon cayenne pepper (2.5ml) (optional)
  • 2 teaspoons fine sea salt (10ml)
  • ½ teaspoon black pepper (2.5ml)
  • 1 teaspoon baking soda (5ml)
  • 2 tablespoons all-purpose flour or chickpea flour (30g)
  • Neutral oil for frying (such as canola, vegetable, or sunflower oil)
  • ½ cup (120ml) high-quality tahini (sesame paste)
  • ½ cup (120ml) cold water (plus more if needed)
  • ¼ cup (60ml) fresh lemon juice
  • 2 cloves garlic, minced or grated
  • ½ teaspoon fine sea salt (2.5ml)
  • 6-8 large pita breads, tortillas, or lavash wraps
  • 2 cups (approx. 150g) shredded romaine lettuce or mixed greens
  • 2 Roma tomatoes, diced (approx. 200g)
  • 1 large cucumber, diced (approx. 200g)
  • ½ red onion, thinly sliced (approx. 75g)
  • Optional additions: Pickled turnips, dill pickles, hummus, or a sprinkle of fresh mint

Instructions:

  1. Cover dried chickpeas with plenty of cold water and soak for 12-24 hours. Drain and rinse thoroughly.
  2. Combine soaked chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, cayenne pepper (if using), salt, pepper, and baking soda in a food processor. Pulse until a coarse, slightly chunky mixture forms.
  3. Add flour or chickpea flour to the falafel mixture and pulse briefly to combine. The mixture should hold together when pressed.
  4. Cover the falafel mixture and refrigerate for at least 30 minutes. This helps the falafel hold its shape during frying.
  5. Form the falafel mixture into small balls or flattened patties.
  6. Heat oil to 350-360°F (175-180°C). Carefully fry the falafel in batches until golden brown and crispy on all sides. Drain on a wire rack.
  7. Whisk together tahini, cold water, lemon juice, garlic, and salt in a small bowl. Add more water, one tablespoon at a time, until the sauce reaches your desired consistency.
  8. Warm the pita breads, tortillas, or lavash wraps. Spread tahini sauce on each wrap, then add lettuce, tomatoes, cucumber, red onion, and falafel.
  9. Enjoy the falafel wraps while the falafel is still warm and crispy.