Falafel

Deep-fried chickpea fritters often served with pita and tahini.

Ingredients:

• For the Falafel:

  • Dried chickpeas, 1 cup, soaked overnight

  • Onion, 1 small, roughly chopped

  • Fresh parsley, 1 cup, chopped

  • Fresh cilantro, 1 cup, chopped

  • Garlic, 3-4 cloves

  • Cumin powder, 1 teaspoon

  • Coriander powder, 1 teaspoon

  • Red chili flakes, 1/2 teaspoon

  • Baking powder, 1 teaspoon

  • Salt to taste

  • Oil, for frying

• For the Wrap:

  • Pita bread or tortillas, 4-6

  • Fresh lettuce leaves, washed and dried

  • Cucumber, 1, sliced

  • Tomato, 1, sliced

  • Red onion, 1 small, sliced

  • Pickles (optional), as needed

  • Tahini sauce, hummus, or yogurt dressing

Instructions:

1. Prepare the Falafel:

   • Drain and rinse the soaked chickpeas.

   • In a food processor, add chickpeas, onion, parsley, cilantro, garlic, cumin powder, coriander powder, chili flakes, baking powder, and salt.

   • Pulse the mixture until it forms a coarse, grainy paste. Avoid over-processing to maintain texture.

   • Transfer the mixture to a bowl, cover, and refrigerate for at least 1 hour.

   • Once chilled, shape the falafel mixture into small balls or patties.

   • Heat oil in a pan over medium-high heat and fry the falafel in batches until golden and crispy. Drain on paper towels.

2. Assemble the Wrap:

   • Warm the pita bread or tortillas on a skillet for a few seconds.

   • Place a few lettuce leaves in the center of the wrap, followed by cucumber slices, tomato slices, and red onion.

   • Add 3-4 falafel patties, and top with pickles if desired.

   • Drizzle generously with tahini sauce, hummus, or yogurt dressing.

3. Serving:

   • Fold the wrap tightly, slice in half, and serve with extra sauce on the side.