A Middle Eastern-inspired vegan wrap filled with spiced chickpea patties, fresh vegetables, and tahini sauce. With crispy falafel and creamy sauce, it makes a hearty meat-free meal.
Process the soaked and drained raw chickpeas with the onion, garlic, parsley, cumin, ground coriander, and salt until coarsely ground. Add the baking soda and mix. Refrigerate the mixture for 20 minutes.
Shape walnut-sized portions of the mixture into flat patties. Heat the cooking oil and fry the falafel over medium-high heat until crisp and golden outside. Drain on paper towels.
Whisk the tahini with the lemon juice and water until smooth and creamy. If the sauce is too thick, add a little more water.
Place the lettuce, tomato, falafel, and tahini sauce on warmed flatbread and roll it up tightly. Cut in half and serve.
Use raw chickpeas soaked overnight for falafel, not cooked chickpeas; cooked chickpeas can fall apart during frying. Contains gluten and sesame. Fry the falafel in hot oil; oil that is not hot enough will make them greasy. Serve as soon as they are assembled.
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