Falafel Pita Wrap
A classic Middle Eastern street food staple featuring crispy chickpea fritters, fresh vegetables, and creamy tahini sauce tucked into warm pita bread.
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Ingredients
- 2 cups Dried chickpeas, soaked overnight
- 1/2 cup Fresh parsley
- 4 pieces Garlic cloves
- 1 tablespoon Ground cumin
- 4 pieces Pita bread rounds
- 1/4 cup Tahini paste
- 2 tablespoons Lemon juice
- 2 cups Vegetable oil for frying
- 1 cup Cherry tomatoes, halved
- 1 cup Cucumber, diced
- 1/2 cup Red onion, thinly sliced
- 1/2 teaspoon Baking soda
Instructions
- 1
Drain the soaked chickpeas and place them in a food processor with parsley, garlic, cumin, and salt.
- 2
Pulse the mixture until it reaches a coarse, grainy consistency, then stir in the baking soda.
- 3
Form the mixture into small balls or patties, about the size of a walnut.
- 4
Heat the vegetable oil in a deep pan to 350°F (175°C) and fry the falafel in batches until golden brown and crispy.
- 5
In a small bowl, whisk together the tahini, lemon juice, and a splash of water until smooth to create the sauce.
- 6
Warm the pita bread in a dry skillet or oven until soft and pliable.
- 7
Slice the top off each pita or cut in half to create a pocket.
- 8
Stuff the pita with 3-4 falafel balls, tomatoes, cucumbers, and onions, then drizzle generously with tahini sauce.
Nutrition per Serving
485
Calories
16g
Protein
58g
Carbs
22g
Fat
12g
Fiber
4g
Sugar
620mg
Sodium
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