House recipe
🧆 Pan-fried falafel wraps with tahini
Herb-packed falafel made from tinned chickpeas, shallow-fried until crisp and stuffed into pita with salad and tahini sauce.
Allergens. Contains: Sesame, Gluten. May contain, depending on the brands you buy: Gluten, Milk, Eggs, Sesame, Soy, Lupin.
This is based on the ingredient list only. Always check the labels of what you buy for “may contain” warnings.
Ingredients
- 2 tins (480 g drained) chickpeas (tinned), drained and patted very dry
- 4 tbsp chickpea (gram) flour
- 3 spring onion, roughly chopped
- 3 cloves garlic, 2 for falafel, 1 for the sauce
- 1 bunch flat-leaf parsley
- 1 bunch fresh coriander
- 2 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp baking powder
- Salt, to taste
- 150 ml sunflower oil, for shallow frying
- 4 tbsp tahini
- 1 lemon, juiced
- 4 pita bread
- 2 tomatoes, sliced
- ½ cucumber, sliced
- 4 leaves lettuce, shredded
Method
- Pulse the chickpeas, spring onion, 2 garlic cloves, parsley, coriander, cumin, ground coriander and a teaspoon of salt in a food processor to a coarse, green crumb. Do not turn it into a purée.
- Mix in the chickpea flour and baking powder. Shape into about 16 small flattened patties and chill for 15 minutes so they hold together.
- For the sauce, whisk the tahini with half the lemon juice, the last garlic clove (grated) and a pinch of salt, adding cold water a spoon at a time until smooth and pourable.
- Heat the oil in a frying pan over medium-high heat. Fry the falafel in batches for 2–3 minutes per side until deep golden, then drain on kitchen paper.
- Warm the pitas in a dry pan or toaster and split them open.
- Fill each pita with lettuce, tomato, cucumber and four falafel, then spoon over the tahini sauce and a squeeze of the remaining lemon.