A Middle Eastern-inspired vegan falafel wrap where spiced chickpea patties are rolled into lavash with fresh vegetables and tahini sauce. With crispy falafel and creamy tahini sauce, it offers a hearty meatless meal.
Process the soaked and drained raw chickpeas with onion, garlic, parsley, cumin, coriander and salt in a food processor to get a coarse, grainy mixture. Add the baking soda, mix, and let the mixture rest in the fridge for 20 minutes.
Take walnut-sized portions of the mixture and shape into flat patties. Heat vegetable oil and fry the falafel over medium-high heat until crisp and golden brown on the outside. Drain excess oil on paper towels.
Whisk the tahini with lemon juice and water until you get a smooth, pourable sauce. If it's too thick, add a little more water.
On the warmed flatbread, add lettuce, tomato, falafel and the tahini sauce, then roll tightly. Cut in half and serve.
Important: For falafel, use raw chickpeas soaked overnight, not boiled ones — boiled chickpeas fall apart while frying. Contains gluten and sesame. Fry the falafel in hot oil; oil that's only lukewarm will make the falafel greasy. Serve as soon as it's ready.
When processing the falafel mixture, leave it coarse and gritty rather than a smooth paste for a crispy-outside, soft-inside result. Resting the mixture in the fridge for 20 minutes makes it easier to shape.
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