Falafel Wrap

Steps

1. The night before, place the dried chickpeas in a large bowl, cover with plenty of cold water, and soak at room temperature for 12–24 hours. Drain and pat dry.
2. Roughly chop the onion, garlic, and parsley. Add the soaked chickpeas, onion, garlic, parsley, cumin, coriander, salt, and baking powder to a food processor.
3. Pulse the mixture in short bursts until it forms a coarse, slightly grainy paste that holds together when pressed — avoid pureeing it completely smooth.
4. Scrape the mixture into a bowl and shape into 16 small balls or patties, about 2 tablespoons each. Chill in the fridge for 15 minutes.
5. Meanwhile, whisk the tahini with the lemon juice and a few tablespoons of water in a small bowl until smooth and pourable; season with a pinch of salt.
6. Heat the oil in a deep pot to 180°C / 350°F. Fry the falafel in batches of 5–6 for 3–4 minutes, turning occasionally, until deep golden brown and crisp on the outside.
7. Lift out with a slotted spoon and drain on paper towels while you fry the remaining batches.
8. Warm the pita bread briefly in a dry skillet, then fill each with falafel, a generous drizzle of tahini sauce, and your choice of fresh vegetables.
9. Serve warm, with extra tahini sauce on the side.