Authentic Lebanese Falafel Wrap
- Total time
- 25 min
- Serves
- 4
- Cuisine
- Mediterranean
Ingredients
- 1/2 pound dry chickpeas (must be dry, not canned)
- 1/2 teaspoon baking soda
- 1 small onion (peeled and quartered)
- 3 cloves garlic
- 1 cup parsley
- 1/2 cup cilantro
- 1 1/2 teaspoons salt
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne
- grapeseed oil for frying (or vegetable oil )
- 1/4 cup tahini
- 2 tablespoons lemon juice
- 1 clove garlic (minced)
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne
- warm water (to thin)
- Pita Bread
- red onion (thinly sliced)
- tomato (thinly sliced)
- lettuce
Steps
- 1
Place chickpeas in a large bowl and sprinkle with baking soda then cover with water. Soak overnight or for 12 hours; drain.
- 2
Place chickpeas in a high-speed food processor and pulse until grainy, remove and set aside.
- 3
Add onion, garlic, parsley and cilantro to the food processor and pulse until smooth. Pour chickpeas back into the food processor and add all remaining ingredients (salt through cayenne.) Pulse until everything is evenly incorporated. Be sure to use a rubber spatula to scape down the sides at least once.
- 4
Remove mixture from the food processor and place in a bowl. Cover with plastic wrap and refrigerate at least once hour.
- 5
When you're ready to fry the falafel, heat oil in a large, deep skillet over high heat. Form falafel mixture into small patties (I like to use a cookie scoop to start) then place in the hot oil. Cook until golden brown on both sides, about 5-6 minutes total flipping once. Remove from oil and place on a plate lined with paper towel then sprinkle with salt while it's still hot.
- 6
Serve in pita bread with tahini sauce, tomato and onion if you wish.
- 7
Whisk all ingredients in a small bowl then thin with warm water, one tablespoon at a time, until you reach desired consistency.
Source: thelemonbowl.com·Own this recipe or photo? Request removal