Falafel Wrap

Instructions

1. Prepare the falafel mixture
   Drain the soaked chickpeas thoroughly. In a food processor, combine the chickpeas, onion, garlic, parsley, and cilantro. Pulse until the mixture is finely minced but not pureed, scraping down the sides as needed.
2. Season the mixture
   Transfer the mixture to a large bowl. Add cumin, coriander, cayenne pepper, baking powder, salt, and pepper. Mix thoroughly with your hands until well combined. Cover and refrigerate for at least 1 hour to allow flavors to meld.
3. Form and fry the falafel
   Heat oil in a deep pot to 350°F (175°C). Using a falafel scoop or two spoons, form the mixture into balls or patties about 1 inch in diameter. Carefully drop them into the hot oil and fry until golden brown and crispy on all sides, about 3-4 minutes. Work in batches to avoid overcrowding. Transfer to paper towels to drain.
4. Prepare the vegetables
   While the falafel cooks, prepare your vegetables. Dice tomatoes and cucumber, slice red onion thinly, and shred lettuce. Mix them together in a bowl and set aside.
5. Warm the bread
   Warm the pita bread or flatbread in the oven at 300°F (150°C) for 2-3 minutes, or in a dry skillet over medium heat until soft and pliable.
6. Assemble the wraps
   Lay each warmed pita flat and spread a generous layer of tahini sauce down the center. Place 3-4 falafels on top, slightly crushing them to fit better. Add a portion of the mixed vegetables and pickled turnips if using.
7. Wrap and serve
   Fold the bottom of the pita up slightly, then fold one side over the filling, followed by the other side to create a wrap. Secure with parchment paper or foil if needed. Serve immediately while the falafel is still warm and crispy.