Falafel Wraps

Instructions

1. Prepare the falafel mixture
   Drain the soaked chickpeas and place them in a food processor. Add the chopped onion, garlic, parsley, cilantro, cumin, coriander, cayenne, and salt. Pulse until the mixture is finely chopped but not pureed, scraping down the sides as needed. The texture should be coarse but able to hold together when pressed.
2. Chill the mixture
   Transfer the falafel mixture to a bowl, cover with plastic wrap, and refrigerate for at least 1 hour. This helps the mixture firm up and makes it easier to form the patties. If pressed for time, place in the freezer for 20 minutes instead.
3. Form and fry the falafel
   Heat oil in a deep skillet or pot to 350°F (175°C). Using your hands or a falafel scoop, form the mixture into golf ball-sized rounds or small patties about 1 inch thick. Carefully drop 4-5 falafels into the hot oil and fry until golden brown and crispy on all sides, about 3-4 minutes. Remove with a slotted spoon and drain on paper towels. Repeat with remaining mixture.
4. Prepare the tahini sauce
   If using store-bought tahini sauce, set aside. To make your own, whisk together 1/2 cup tahini paste with 1/4 cup water, 2 tablespoons lemon juice, 1 minced garlic clove, and 1/4 teaspoon salt until smooth and creamy. Add more water if needed to reach desired consistency.
5. Warm the flatbreads
   Heat the flatbreads or pita breads in a dry skillet for about 30 seconds on each side, or wrap them in foil and warm in a 350°F (175°C) oven for 5 minutes. This makes them more pliable for wrapping.
6. Assemble the wraps
   Lay each warm flatbread on a work surface. Spread 2 tablespoons of tahini sauce down the center. Place 3-4 falafels in a line down the middle of each flatbread. Top with shredded lettuce, cucumber slices, and diced tomatoes.
7. Roll and serve
   Fold the bottom edge of the flatbread up slightly, then roll from one side to enclose the filling. Wrap in parchment paper or foil if desired to help hold the wrap together. Serve immediately while the falafel is still warm and crispy.