Falafel Wrap with Tahini

In a small bowl, whisk together the tahini, lemon juice, minced garlic, and salt. Gradually add cold water, a tablespoon at a time, whisking continuously until the sauce reaches a smooth, creamy, and pourable consistency. It should be thick enough to coat a spoon but thin enough to drizzle. Adjust seasoning to taste.

If using uncooked falafel patties, heat vegetable oil in a deep pan to 350F (175C). Carefully fry the falafel for 3-5 minutes, turning occasionally, until golden brown and crispy on all sides. Remove with a slotted spoon and place on a paper towel-lined plate to drain excess oil. If using pre-cooked falafel, warm them according to package instructions (oven or microwave).

Wash and dice the cucumber and tomatoes. Thinly slice the red onion. Chop the fresh parsley. If using, slice the pickled turnips or cucumbers. Shred the lettuce if desired. Arrange all prepared vegetables in separate bowls for easy assembly.

Gently warm the pita bread. You can do this in a dry skillet over medium heat for 30 seconds per side, in a microwave for 15-20 seconds, or in a warm oven for a few minutes until soft and pliable. This makes them easier to fold without tearing.

Lay a warm pita bread flat. Spread a generous spoonful of tahini sauce down the center. Arrange 3-4 warm falafel patties on top of the sauce. Lightly crush the falafel with the back of a spoon or fork to help them stay in the wrap.

Top the falafel with a handful of diced tomatoes, cucumbers, sliced red onion, chopped parsley, and pickled turnips (if using). Add shredded lettuce if desired. Drizzle generously with more tahini sauce. Carefully fold or roll the pita tightly to create a wrap. Serve immediately and enjoy your authentic Middle Eastern falafel wrap!