Falafel Wrap with Tahini

Drain the soaked chickpeas thoroughly. In a food processor, combine the drained chickpeas, parsley, cilantro, onion, minced garlic, cumin, coriander, cayenne pepper (if using), salt, and black pepper. Pulse until the mixture is finely ground but not pureed, retaining some texture.

Transfer the chickpea mixture to a bowl. Stir in the baking soda and all-purpose flour. Mix well. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld and the mixture to firm up. Using your hands or a falafel scoop, form the mixture into small patties or balls, about 1.5 inches in diameter.

While the falafel mixture chills, prepare the tahini sauce. In a small bowl, whisk together the tahini, fresh lemon juice, and minced garlic. Gradually add cold water, whisking continuously, until the sauce reaches a smooth, creamy, and pourable consistency. Season with salt to taste.

Heat about 2-3 inches of vegetable oil in a deep pot or skillet to 350-375°F (175-190°C). Carefully drop a few falafel patties into the hot oil, ensuring not to overcrowd the pan. Fry for 3-5 minutes, turning occasionally, until they are golden brown and cooked through. Remove with a slotted spoon and place on a paper towel-lined plate to drain excess oil. Repeat with the remaining falafel.

Lightly warm the pita breads in a dry skillet, microwave, or oven for a minute or two until soft and pliable. This makes them easier to wrap without tearing.

Lay each warm pita bread flat. Spread a generous amount of tahini sauce inside. Fill the pita with 3-4 freshly fried falafel patties. Top with chopped tomatoes, cucumbers, shredded lettuce, and pickled turnips or cucumbers.

Fold or roll the pita tightly to create a wrap. Serve immediately with extra tahini sauce on the side, if desired. Enjoy your delicious homemade Falafel Wraps!