Ingredients:

  • 1 can (15 oz / 425g) chickpeas, drained, rinsed, and patted dry
  • 1/2 cup (15g) fresh parsley, loosely packed
  • 1/2 cup (15g) fresh cilantro, loosely packed
  • 3 cloves (9g) garlic, minced
  • 1/2 small (50g) yellow onion, roughly chopped
  • 1 tsp (2g) ground cumin
  • 1 tsp (2g) ground coriander
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) baking powder
  • 2 tbsp (30ml) neutral oil for frying
  • 1/4 cup (60ml) tahini paste
  • 2 tbsp (30ml) fresh lemon juice
  • 1 tbsp (15ml) warm water
  • 1 small (3g) garlic clove, grated/pasted
  • 1 pinch (1g) salt
  • 2 (8-inch / 20cm) Lebanese flatbreads
  • 1 cup (30g) shredded romaine lettuce
  • 1/2 cup (75g) cucumber, thinly sliced
  • 1/2 cup (75g) cherry tomatoes, quartered
  • 2 tbsp (30g) pickled turnips

Instructions:

  1. Place onion, garlic, parsley, and cilantro in the food processor. Pulse until finely minced.
  2. Add the chickpeas, cumin, coriander, salt, and baking powder. Pulse 5–7 times until a coarse, pebbly texture is achieved; do not over-process into a paste.
  3. Heat neutral oil in a pan until it reaches 350°F (175°C).
  4. Scoop 2 tbsp of mixture, shape into small patties or balls, and fry for 3–4 minutes per side until deep mahogany-colored. Drain on paper towels.
  5. Whisk together tahini, lemon juice, and grated garlic. Gradually whisk in warm water until a pourable, creamy consistency is reached, then season with salt.
  6. Heat flatbread in a dry pan for 30 seconds per side until pliable.
  7. Spread tahini sauce in the center of the bread. Layer with lettuce, cucumber, tomatoes, and pickled turnips. Top with 3–4 hot falafel and extra tahini drizzle, then roll tightly.