Falafel Wrap with Tahini

Drain the soaked chickpeas thoroughly. In a food processor, combine the drained chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, baking soda, salt, and black pepper. Pulse until the mixture is finely ground but not pasty. It should have a coarse, grainy texture. Transfer the mixture to a bowl, cover, and refrigerate for at least 30 minutes to firm up.

Using a falafel scoop or your hands, form the chilled mixture into small, round patties or balls, about 1.5 inches in diameter. Ensure they are compact so they dont fall apart during frying.

Heat the vegetable oil in a deep pot or Dutch oven to 350F (175C). Carefully drop a few falafel patties into the hot oil, making sure not to overcrowd the pot. Fry for 3-5 minutes, turning occasionally, until they are golden brown and crispy on all sides. Remove with a slotted spoon and place on a wire rack lined with paper towels to drain excess oil. Repeat with the remaining falafel.

While the falafel fries, whisk together the tahini, lemon juice, minced garlic, and salt in a small bowl. Gradually add cold water, whisking constantly, until the sauce reaches a smooth, creamy, and pourable consistency. Adjust water and lemon juice to your preference.

Dice the tomatoes and cucumbers, shred the lettuce, and slice the pickled turnips if using. Set aside the fresh vegetables for assembling the wraps.

Warm the pita bread slightly, either in a microwave, oven, or on a dry skillet, until soft and pliable. Carefully open each pita to create a pocket. Fill each pita with 3-4 warm falafel patties, a generous spoonful of diced tomatoes, cucumbers, shredded lettuce, and pickled turnips. Drizzle generously with the prepared tahini sauce. Serve immediately.