Falafel Pita Wrap

Ingredients

• 2 cups Dried chickpeas, soaked overnight
• 0.5 cup Fresh parsley
• 4 pieces Garlic cloves
• 1 tablespoon Ground cumin
• 4 pieces Pita bread rounds
• 0.25 cup Tahini paste
• 2 tablespoons Lemon juice
• 2 cups Vegetable oil for frying
• 1 cup Cherry tomatoes, halved
• 1 cup Cucumber, diced
• 0.5 cup Red onion, thinly sliced
• 0.5 teaspoon Baking soda

Instructions

1. 1

   Drain the soaked chickpeas and place them in a food processor with parsley, garlic, cumin, and salt.

2. 2

   Pulse the mixture until it reaches a coarse, grainy consistency, then stir in the baking soda.

3. 3

   Form the mixture into small balls or patties, about the size of a walnut.

4. 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. 5

   In a small bowl, whisk together the tahini, lemon juice, and a splash of water until smooth to create the sauce.

6. 6

   Warm the pita bread in a dry skillet or oven until soft and pliable.

7. 7

   Slice the top off each pita or cut in half to create a pocket.

8. 8

   Stuff the pita with 3-4 falafel balls, tomatoes, cucumbers, and onions, then drizzle generously with tahini sauce.