Dairy-Free Saudi Falafel Wraps

Ingredients

• 1 cup Dried chickpeas (soaked overnight)
• 0.5 medium Onion
• 2 cloves Garlic
• 0.5 cup Fresh parsley
• 0.25 cup Fresh cilantro
• 1 teaspoon Cumin
• 0.5 teaspoon Coriander
• 1 teaspoon Baking powder
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 cups Vegetable oil (for frying)
• 4 pieces Pita bread
• 0.25 cup Tahini
• 2 tablespoons Lemon juice
• 2 tablespoons Water
• 0.5 cup Chopped tomatoes
• 0.5 cup Cucumber
• 0.25 cup Pickled turnips

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Drain the soaked chickpeas and place them in a food processor.
2. 2Add onion, garlic, parsley, cilantro, cumin, coriander, baking powder, salt, and pepper to the food processor.
3. 3Process until the mixture is finely ground but not completely smooth. Do not over-process.
4. 4Shape the mixture into small patties or balls.
5. 5Heat vegetable oil in a deep pot or fryer over medium-high heat.
6. 6Carefully fry the falafel until golden brown and crispy, about 3-5 minutes per side.
7. 7Remove the falafel and drain on paper towels.
8. 8In a small bowl, whisk together tahini, lemon juice, and water to make the tahini sauce. Add salt to taste.
9. 9Warm the pita bread.
10. 10Fill each pita bread with falafel, chopped tomatoes, cucumber, pickled turnips, and tahini sauce.
11. 11Serve immediately.

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