Gluten-Free Falafel Wraps with Tahini Sauce and Veggies

Ingredients

• 1 cup Dried chickpeas
• 1/4 cup Chickpea flour
• 1/4 medium Onion
• 2 cloves Garlic
• 1/4 cup Fresh parsley
• 1/4 cup Fresh cilantro
• 1 tsp Cumin
• 1/2 tsp Coriander
• 1/2 tsp Baking powder
• 1 tsp Salt
• 1/2 tsp Black pepper
• for frying as needed Olive oil
• 4 wraps Gluten-free wraps
• 1/4 cup Tahini
• 2 tbsp Lemon juice
• 2 tbsp Water
• 1 cup Shredded lettuce
• 1 cup Diced tomatoes
• 1 cup Sliced cucumbers

Instructions

1. 1Place the 1 cup of dried chickpeas in a large bowl and cover them with at least 3 cups of cold water. Let the chickpeas soak at room temperature for 8 to 12 hours, or overnight, until they have doubled in size and softened.
2. 2Drain and rinse the soaked chickpeas thoroughly. Transfer the chickpeas to a food processor. Add the 1/4 cup of chickpea flour, 1/4 medium onion (roughly chopped), 2 cloves of garlic (peeled), 1/4 cup of fresh parsley, 1/4 cup of fresh cilantro, 1 tsp of cumin, 1/2 tsp of coriander, 1/2 tsp of baking powder, 1 tsp of salt, and 1/2 tsp of black pepper. Pulse the mixture until it is coarsely ground but still has some texture, not a smooth paste.
3. 3Scoop about 1.5 tablespoons of the falafel mixture and gently press it into a small, flat patty, about 1.5 inches (4 cm) in diameter and 1/2 inch (1.25 cm) thick. Repeat with the remaining mixture until all falafel patties are formed.
4. 4Pour enough olive oil into a 10-inch (25 cm) skillet to reach a depth of 1 inch (2.5 cm). Heat the oil over medium heat until it reaches 350°F (175°C), or until a small piece of the falafel mixture sizzles immediately when dropped in. Carefully place a few falafel patties into the hot oil, ensuring not to overcrowd the skillet. Fry for 4 to 5 minutes per side, until they are golden brown and crispy on all surfaces. Use a slotted spoon to transfer the cooked falafel to a plate lined with paper towels to drain excess oil.
5. 5In a small bowl, combine the 1/4 cup of tahini, 2 tbsp of lemon juice, and 2 tbsp of water. Whisk vigorously until the sauce is smooth and creamy. The sauce should be thick but pourable.
6. 6Warm the 4 gluten-free wraps. You can do this by heating each wrap in a dry 10-inch (25 cm) skillet over medium heat for 15 to 20 seconds per side, until soft and pliable, or by microwaving each wrap for 10 to 15 seconds until warm.
7. 7Lay one warm gluten-free wrap flat. Spread about 1 tablespoon of the tahini sauce evenly over the wrap. Arrange a portion of the 1 cup of shredded lettuce, 1 cup of diced tomatoes, and 1 cup of sliced cucumbers down the center of the wrap. Place 3-4 falafel patties on top of the vegetables. Fold the bottom edge of the wrap up over the filling, then fold in the sides tightly to create a secure wrap. Repeat with the remaining wraps and fillings. Serve immediately.

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