Falafel Wrap

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Drain the soaked chickpeas thoroughly and pat them dry with a clean towel.

   Ca. 5 min.

   Kokkens note: Ensure chickpeas are very dry for the crispiest falafel.

2. 2

   In a food processor, combine the drained chickpeas, yellow onion, fresh parsley, fresh cilantro, garlic, ground cumin, ground coriander, salt, black pepper, and baking soda.

   Ca. 2 min.

3. 3

   Pulse the mixture until it is finely ground but still has some texture, not a smooth paste. Scrape down the sides of the bowl as needed.

   Ca. 3 min.

   Kokkens note: Do not over-process, as this can make the falafel dense.

4. 4

   Transfer the falafel mixture to a bowl, cover, and refrigerate for at least 15 minutes to allow the flavors to meld and the mixture to firm up.

   Ca. 15 min.

   Kokkens note: This step helps prevent the falafel from falling apart during frying.

5. 5

   While the falafel mixture chills, prepare the tahini sauce. In a small bowl, whisk together the tahini, lemon juice, garlic, cold water, and salt until smooth and creamy.

   Ca. 5 min.

   Kokkens note: Add more cold water a teaspoon at a time if the sauce is too thick.

6. 6

   Heat the vegetable oil in a large deep skillet or a pot over medium-high heat until it reaches about 175°C (350°F).

   Ca. 5 min.

   Kokkens note: Use a thermometer to ensure the oil is at the correct temperature for even cooking.

7. 7

   Form the falafel mixture into small patties or balls, about 1.5 inches in diameter.

   Ca. 5 min.

   Kokkens note: A falafel scoop or two spoons can help create uniform shapes.

8. 8

   Carefully place a few falafel patties into the hot oil, being careful not to overcrowd the pan. Fry for 3-4 minutes per side, or until golden brown and cooked through.

   Ca. 8 min.

   Kokkens note: Frying in batches helps maintain the oil temperature and ensures even cooking.

9. 9

   Remove the cooked falafel with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.

   Ca. 1 min.

10. 10

    Warm the pita bread according to package instructions, often by lightly toasting or heating in a microwave.

    Ca. 2 min.

    Kokkens note: Warm pita is softer and easier to fill without tearing.

11. 11

    Assemble the wraps by spreading a generous amount of tahini sauce inside each warm pita.

    Ca. 1 min.

12. 12

    Fill each pita with several falafel patties, sliced tomato, sliced cucumber, and shredded lettuce.

    Ca. 1 min.

13. 13

    Serve immediately and enjoy your falafel wraps.