Falafel Pita Wrap

Ingredients

• Tahini sauce - 1/4 cup
• Red onion - 1/4, thinly sliced
• Cucumber - 1/2, sliced
• Tomato - 1, sliced
• Lettuce - 1 cup, shredded
• Pita bread - 2
• Vegetable oil - For frying
• All - purpose flour - 2 tablespoons
• Baking powder - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Salt - 1/2 teaspoon
• Ground coriander - 1 teaspoon
• Ground cumin - 1 teaspoon
• Fresh parsley - 1/4 cup, chopped
• Garlic - 2 cloves, minced
• Onion - 1/2 medium, chopped
• Dried chickpeas - 1 cup

Instructions

1. Place the dried chickpeas in a bowl and cover with water. Let them soak overnight.
2. Drain the soaked chickpeas and transfer them to a food processor.
3. Add the chopped onion, minced garlic, fresh parsley, ground cumin, ground coriander, salt, black pepper, baking powder, and all-purpose flour to the food processor.
4. Pulse the mixture until well combined and slightly coarse in texture.
5. Transfer the falafel mixture to a bowl and refrigerate for 1 hour to firm up.
6. Heat vegetable oil in a frying pan over medium heat.
7. Shape the falafel mixture into small balls and carefully place them in the hot oil.
8. Fry the falafel balls until golden brown and crispy, about 3-4 minutes per side.
9. Remove the falafel balls from the pan and drain them on a paper towel-lined plate.
10. Warm the pita bread in a toaster or oven.
11. Cut the pita bread in half and open the pocket.
12. Fill each pita half with shredded lettuce, sliced tomato, sliced cucumber, thinly sliced red onion, and 4-5 falafel balls.
13. Drizzle tahini sauce over the filling.
14. Fold the pita wrap and enjoy!