Baked Falafel Wrap

Instructions

1. Step 1

   Place the chickpeas in the large_bowl and cover generously with cool water. Refrigerate for at least 8 hours, then drain thoroughly in the colander.

   Timer: 480 min (fixed)

   Ingredients used: 200.0 gr Dried Chickpeas

   Cookware: colander, large bowl

2. Step 2

   Preheat the oven to 220°C.

   Cookware: oven

3. Step 3

   Process the drained chickpeas, onion, 8 gr garlic, parsley, and cilantro until finely minced but not puréed.

   Ingredients used: 15.0 gr Cilantro, 30.0 gr Flat-Leaf Parsley, 8.0 gr Garlic, 100.0 gr Onion

   Cookware: food processor

4. Step 4

   Add the cumin, coriander, baking powder, flour, 4 gr salt, and black pepper. Pulse just until combined, then let the mixture rest for 10 minutes.

   Timer: 10 min (fixed)

   Ingredients used: 4.0 gr Baking Powder, 1.0 gr Black Pepper, 4.0 gr Coriander, 4.0 gr Cumin, 4.0 gr Salt, 20.0 gr Wheat Flour

   Cookware: food processor

5. Step 5

   Use 15 ml olive oil to grease the baking_sheet. Firmly shape the mixture into 16 small, flattened patties, arrange them on the sheet, and brush them with the remaining 15 ml olive oil.

   Ingredients used: 30.0 ml Olive Oil

   Cookware: baking sheet

6. Step 6

   Bake the falafel at 220°C until the undersides are browned and the patties release easily from the sheet.

   Timer: 12 min (fixed)

   Cookware: baking sheet, oven

7. Step 7

   Turn the falafel and continue baking until browned, firm in the center, and at least 74°C internally.

   Timer: 10 min (fixed)

   Cookware: baking sheet, oven

8. Step 8

   Whisk the tahini and lemon juice in the small_bowl. Whisk in the water, remaining 4 gr garlic, and remaining 2 gr salt until smooth and pourable.

   Ingredients used: 4.0 gr Garlic, 30.0 ml Lemon Juice, 2.0 gr Salt, 60.0 gr Tahini, 45.0 ml Water

   Cookware: small bowl, whisk

9. Step 9

   Combine the tomato, cucumber, and romaine lettuce in the large_bowl.

   Ingredients used: 200.0 gr Cucumber, 90.0 gr Romaine Lettuce, 240.0 gr Tomato

   Cookware: Chef Knife, cutting board, large bowl

10. Step 10

    Place the pita breads on the baking_sheet and warm them at 220°C until flexible.

    Timer: 2 min (fixed)

    Ingredients used: 4.0 piece Pita Bread

    Cookware: baking sheet, oven

11. Step 11

    Divide the baked falafel and prepared vegetables among the warm pita breads. Spoon over the lemon tahini sauce, fold into wraps, and serve immediately.