For the Falafel:
• 2 cups dried chickpeas, soaked overnight to ensure they are plump and ready for action
• 1 large onion, finely chopped, to add a sweet, aromatic base to our falafel
• 4-5 garlic cloves, minced, because garlic makes everything better
• 1 cup fresh parsley, finely chopped, for a burst of fresh, herby goodness
• 1 cup fresh cilantro, finely chopped, to add an additional layer of herbal brightness
• 1 teaspoon ground cumin, for a warm, earthy kick
• 1 teaspoon ground coriander, to complement the cumin with its citrusy undertones
• 1/2 teaspoon cayenne pepper, for just the right amount of heat
• Salt and black pepper to taste, because seasoning is everything
• 1-2 tablespoons flour (or more as needed), to bind our ingredients into perfect falafel balls
• A pinch of baking soda, to give our falafel that light, airy texture
• Oil for frying, to transform our falafel into crispy, golden balls of deliciousness
For the Falafel Sauce:
• 1/2 cup tahini, the star of our creamy, dreamy sauce
• 3 tablespoons fresh lemon juice, for a zesty kick
• 2-3 tablespoons water (adjust as needed), to achieve the perfect saucy consistency
• 1 garlic clove, minced, because a little more garlic never hurts
• Salt to taste, to bring all the flavors together
1. Soak the Chickpeas: Place 2 cups of dried chickpeas in a large bowl, covering them with cold water. Allow them to soak overnight, or for at least 12 hours, so they soften and expand.
2. Prepare the Falafel Mixture: Drain the soaked chickpeas and add them to a food processor along with 1 large chopped onion, 4-5 minced garlic cloves, 1 cup of fresh parsley, 1 cup of fresh cilantro, 1 teaspoon of ground cumin, 1 teaspoon of ground coriander, 1/2 teaspoon of cayenne pepper, and salt and black pepper to taste. Pulse the mixture until it’s finely ground.
3. Bind the Mixture: Transfer the falafel mixture to a large mixing bowl. Sprinkle in 1-2 tablespoons of flour and a pinch of baking soda, mixing until the ingredients are well combined. The mixture should hold together when shaped; if it's too wet, add a little more flour.
4. Shape the Falafel: Using your hands, shape the mixture into small balls or patties. Place them on a tray or plate as you go.
5. Heat the Oil: In a skillet or deep fryer, heat a generous amount of oil over medium-high heat, aiming for a temperature of about 350°F (175°C).
6. Fry the Falafel: Carefully place the falafel balls or patties into the hot oil in batches, ensuring not to overcrowd the skillet. Fry them for 4-5 minutes or until they are golden brown and crispy. Use a slotted spoon to transfer the cooked falafel to a plate lined with paper towels to drain excess oil.
7. Prepare the Falafel Sauce: In a small bowl, whisk together 1/2 cup of tahini, 3 tablespoons of fresh lemon juice, 2-3 tablespoons of water (adjust to achieve your desired consistency), 1 minced garlic clove, and salt to taste, until the sauce is smooth and creamy.
8. Warm the Bread: In a separate skillet or in the oven, warm the pita, flatbread or tortilla for a few minutes until they are soft and pliable.
9. Assemble the Falafel Wrap: Spread a generous amount of falafel sauce over each piece of bread. Add the falafel balls or patties, and top with fresh vegetables such as lettuce, diced tomatoes, thinly sliced cucumbers, and red onions. Add pickles or pickled turnips if desired, and any additional toppings like hummus, tzatziki, or hot sauce.
10. Roll and Enjoy: Carefully roll up the wraps, ensuring all the fillings are securely enclosed. Serve immediately, cut in half if desired, and enjoy your homemade, flavor-packed falafel wrap!