Vegan Falafel Wraps

🛒 Ingredients

• #Falafel;
• 300 g dried chickpeas, soaked in cold water for 12–16 hours and drained well (do NOT use canned — too soft)
• 1 small onion, roughly chopped.. 3–4 garlic cloves, peeled
• ½ cup fresh parsley leaves, packed.. ¼ cup fresh coriander leaves, packed
• 2 tbsp fresh mint leaves (optional).. 2 tbsp plain flour or chickpea flour
• 1 tsp ground cumin.. 1 tsp ground coriander
• ½ tsp baking powder... ½ tsp fine sea salt
• ¼ tsp cayenne pepper or chilli powder (adjust heat to taste)
• 2–3 tbsp olive oil for frying
• #Tahini Sauce;
• 80 g tahini (sesame paste).. 3–4 tbsp fresh lemon juice
• 1 small garlic clove, minced.. ¼ tsp salt.. 4–6 tbsp cold water, to thin
• #Wraps & Fillings;
• 4 large soft flour tortillas or flatbreads.. Shredded lettuce
• Thinly sliced cucumber.. Thinly sliced red onion
• Pickled turnip or pink pickled radish (as pictured)
• Extra lemon wedges, hot sauce, or fresh herbs

👩‍🍳 Instructions

1. 1

   Make falafel mixture: Place soaked, drained chickpeas, onion, garlic, parsley, coriander, mint, flour, spices, baking powder, and salt into a food processor. Pulse in short bursts until finely minced and holds together when squeezed — do NOT turn into smooth purée. It should still have a little texture.

2. 2

   Chill: Cover and refrigerate the mixture for at least 30 minutes — this firms it up so it shapes easily and stays crisp when cooked.

3. 3

   Shape: Wet your hands slightly. Scoop about 2 tbsp of mixture per portion and shape into small balls, patties, or ovals. Press gently so they hold together well.

4. 4

   Cook: Heat oil in a pan over medium heat. Fry falafel for 3–4 minutes per side until deep golden and crisp all over. Alternatively, bake at 200 °C (400 °F) on an oiled tray for 20–25 minutes, turning halfway.

5. 5

   Make sauce: Whisk tahini, lemon juice, garlic, and salt together. Gradually stir in cold water, one tablespoon at a time, until smooth, creamy, and pourable.

6. 6

   Assemble: Warm each wrap briefly in a dry pan or microwave. Spread generously with tahini sauce. Layer lettuce, cucumber, onion, pickles, and 3–4 falafel along the centre. Drizzle with extra sauce, squeeze lemon juice over, then roll up tightly. Serve warm.