Falafel Wrap

Instructions

1. Step 1

   Place the dried chickpeas in a large bowl, add the soaking water, cover, and refrigerate for 12 hours.

   Timer: 720 min (fixed)

   Ingredients used: 250.0 gr Dried Chickpeas, 1500.0 ml Water

   Cookware: large bowl

2. Step 2

   Drain the soaked chickpeas thoroughly and let them stand in the colander until excess water has run off.

   Timer: 5 min (fixed)

   Cookware: colander

3. Step 3

   Combine the soaked chickpeas, onion, the falafel portion of garlic, parsley, cilantro, cumin, coriander, the falafel portion of salt, black pepper, and baking powder in a food processor. Pulse until finely minced but not pureed, scraping down the bowl as needed.

   Timer: 5 min (fixed)

   Ingredients used: 4.0 gr Baking Powder, 20.0 gr Cilantro, 9.0 gr Garlic, 1.0 gr Ground Black Pepper, 3.0 gr Ground Coriander, 4.0 gr Ground Cumin, 100.0 gr Onion, 30.0 gr Parsley, 6.0 gr Salt

   Cookware: food processor

4. Step 4

   Shape the falafel mixture into 16 compact patties and place them on a plate.

   Timer: 10 min (fixed)

   Cookware: plate

5. Step 5

   Whisk the tahini, lemon juice, sauce portion of water, remaining garlic, and remaining salt until smooth and pourable.

   Timer: 3 min (fixed)

   Ingredients used: 3.0 gr Garlic, 60.0 ml Lemon Juice, 3.0 gr Salt, 120.0 gr Tahini, 90.0 ml Water

   Cookware: mixing bowl, whisk

6. Step 6

   Slice the tomato and cucumber and shred the lettuce, keeping the vegetables separate for assembly.

   Timer: 5 min (fixed)

   Ingredients used: 200.0 gr Cucumber, 120.0 gr Lettuce, 240.0 gr Tomato

   Cookware: Chef Knife, cutting board

7. Step 7

   Pour the vegetable oil into a deep saucepan and heat it over medium heat to 175°C.

   Timer: 8 min (fixed)

   Ingredients used: 750.0 ml Vegetable Oil

   Cookware: Deep saucepan, Kitchen thermometer

8. Step 8

   Fry the falafel in batches until deep golden brown and cooked through, about 4 minutes per batch. Lift them out with a slotted spoon and drain on a plate.

   Timer: 12 min (fixed)

   Cookware: Deep saucepan, Kitchen thermometer, plate, slotted spoon

9. Step 9

   Warm the flatbreads one at a time in a dry skillet over medium heat until flexible, about 30 seconds per side.

   Timer: 4 min (fixed)

   Ingredients used: 4.0 piece Flatbread

   Cookware: skillet

10. Step 10

    Divide the lettuce, tomato, cucumber, and falafel among the warm flatbreads. Drizzle with the lemon-tahini sauce, fold in the sides, and roll into wraps.

    Timer: 3 min (fixed)