Falafel Pita Wrap
Levantine wrap of crisp herb-and-chickpea falafel with tahini-lemon sauce, pickled turnip, tomato, cucumber, and parsley folded into a warm pita.
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pulse drained chickpeas, onion, parsley, coriander, 4 garlic cloves, cumin, ground coriander, Aleppo pepper, baking soda, and salt in a food processor 90 seconds until finely textured but grainy. Stir in sesame seeds. Wet hands, shape into 12 patties (4cm wide, 1.5cm thick), rest 5 minutes. Whisk tahini, lemon juice, remaining 2 garlic cloves minced, salt to taste; thin with cold water until sauce drips slowly off a spoon. Slice tomato, cucumber, pickled turnip, red onion; pick parsley leaves.
Fry
Heat neutral oil to 175C in a deep saucepan or deep-fry pot over medium-high. Working in batches to avoid crowding, fry falafel patties 3 to 4 minutes, turning once, until deeply golden and crisp on all sides. Lift to paper towel to drain.
Toast
Warm pitas in a dry pan over medium heat 30 seconds per side until pliable and warm.
Wrap
Lay each pita flat. Drizzle tahini sauce down the centre, layer falafel and crush slightly with a fork. Fan tomato, cucumber, pickled turnip, red onion, and parsley over. Drizzle more sauce, fold bottom up, fold sides in, roll tightly into a sealed wrap.
Plate
Slice each wrap on the diagonal and serve immediately while warm and crisp.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.