Ingredients:

  • ½ cups dried chickpeas (soaked 12-24 hours, then drained)
  • cup fresh parsley (packed)
  • ½ cup fresh cilantro (packed)
  • ½ medium yellow onion, roughly chopped
  • large garlic cloves
  • ½ tsp ground cumin
  • tsp ground coriander
  • tsp baking powder
  • tsp salt
  • ½ tsp black pepper
  • ½ cup tahini paste
  • Tbsp fresh lemon juice
  • –5 Tbsp ice water
  • small garlic clove, minced
  • Pinch of salt (for sauce)
  • large whole wheat tortillas or pitta breads
  • cups shredded cabbage
  • large tomato, diced
  • medium cucumber, diced

Instructions:

  1. Soak dried chickpeas in cold water for 12–24 hours. Drain and rinse thoroughly just before use. Do not use canned chickpeas.
  2. In a food processor, pulse the soaked chickpeas, parsley, cilantro, onion, and garlic until coarsely chopped. Stop frequently to scrape down the sides.
  3. Add cumin, coriander, baking powder, salt, and pepper to the processor. Pulse until the mixture just starts to clump together; avoid over-processing into a smooth paste.
  4. Transfer the mixture to a bowl, cover, and chill in the refrigerator for at least 30 minutes to help the falafel hold its shape.
  5. Preheat oven to 400°F (200°C). Line baking sheets with parchment paper. Roll the chilled mixture into small balls (about 1.5 inches wide) or flatten slightly into patties.
  6. Arrange the falafel on the baking sheet, leaving space between them. Bake for 20–25 minutes, flipping halfway through, until golden brown and firm.
  7. While the falafel bakes, prepare the drizzle: Vigorously whisk tahini, lemon juice, minced garlic, and salt in a small bowl. Slowly whisk in the ice water, one tablespoon at a time, until the sauce lightens and reaches a smooth, pourable consistency.
  8. Briefly warm the tortillas or pitta bread until pliable.
  9. To assemble the Vegan Falafel Wrap, lay the wrap flat, spread generously with tahini drizzle, top with 2-3 baked falafel balls, shredded cabbage, diced tomato, and cucumber. Roll tightly and serve immediately.