Directions
Step 1: Prepare the Chickpeas
- Soak the chickpeas: Place dried chickpeas in a large bowl and cover with cold water. Let them soak overnight. Drain well before using.
Step 2: Make the Falafel Mixture
- Combine ingredients: In a food processor, blend soaked chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, baking powder, salt, and pepper until well combined but still slightly coarse.
Step 3: Form and Fry the Falafel
- Shape the falafel: Using wet hands, shape the mixture into small balls or patties. If the mixture is too loose, add flour gradually until it holds together.
- Fry the falafel: Heat vegetable oil in a skillet over medium-high heat. Fry falafel balls until golden brown and crispy, about 3-4 minutes per side. Drain on paper towels.
Step 4: Assemble the Falafel Wraps
- Warm the bread: Heat pita bread or wraps in a dry skillet or microwave until warm and pliable.
- Layer the fillings: Spread a generous spoonful of hummus and tzatziki sauce onto the warmed bread. Add falafel balls and top with sliced tomatoes, cucumbers, and lettuce.
- Wrap and serve: Fold the sides of the pita over the filling, rolling it tightly into a wrap. Secure with a toothpick if necessary. Serve immediately.
Kitchen Equipment Needed
To prepare this recipe, you will need:
- Food processor
- Skillet or frying pan
- Mixing bowls
- Chef’s knife and cutting board
- Spatula
- Paper towels (for draining fried falafel)
Storing Leftovers
If you have any leftover falafel or assembled wraps, store them in an airtight container in the refrigerator. They can be kept for up to 2-3 days. To reheat, warm in a toaster oven or microwave until heated through.
Food and Drink Pairings
Pair your Falafel Wraps with:
- Beverages: Freshly squeezed lemonade, iced tea, or a crisp Sauvignon Blanc.
- Side Dishes: Greek salad, tabbouleh, or roasted vegetables.
