Crispy Falafel Wrap

Chickpea • Herbs • Tahini — Lebanon

Deep-green, herb-packed falafel with a crisp crust and a fluffy center — made from soaked raw chickpeas, never canned. That one rule is the difference between falafel and a chickpea fritter.

Ingredients

• 300 g — Dried chickpeas, soaked 18–24 hrs (1½ cups dry)
• 60 g — Fresh parsley + cilantro, packed (2 cups)
• 100 g — Onion, roughly chopped (¾ cup)
• 20 g — Garlic (4 cloves)
• 6 g — Ground cumin (2 tsp)
• 6 g — Ground coriander (2 tsp)
• 4 g — Baking powder (1 tsp)
• 60 g — Tahini, for the sauce (¼ cup)
• 30 ml — Lemon juice (2 Tbsp)
• 4 pc — Pita breads
• 200 g — Tomato, cucumber & pickles, to fill

Step-by-Step Method

1. Grind, don't purée. Drained soaked chickpeas with herbs, onion, garlic and spices pulsed to a coarse, sandy crumb that holds when squeezed. Too smooth and the centers turn dense and gummy. Rest the mix 30 minutes in the fridge.
2. Tahini sauce. Tahini, lemon, salt and ice water whisked until it turns pale and pourable — it seizes first, then suddenly loosens. Keep whisking.
3. Fry small & hot. Baking powder folded in at the last moment. Scoop walnut-size balls and fry at 350°F / 175°C for 3–4 minutes until deep mahogany. Small falafel cook through; big ones stay raw inside.
4. Wrap it Beirut-style. Warm pita, tahini first, 3–4 falafel crushed slightly (yes — smashing them open is traditional and stops them rolling out), tomato, cucumber, pickles and mint. Roll tight in paper.

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