Let’s make these delicious and flavorful Falafel Wraps!

Step 1: Make the Falafel Mixture

In a food processor, combine the drained and rinsed chickpeas, chopped parsley, roughly chopped garlic cloves, ground cumin, ground coriander, flour, salt, and pepper.

Pulse the mixture until it’s well combined but still slightly chunky. You don’t want it to be completely smooth – a little bit of texture is desirable. If the mixture seems too dry, you can add a tablespoon of water, but be careful not to add too much.

Step 2: Form the Falafel Patties

Using your hands, form the falafel mixture into small, flat patties, about 2 inches in diameter and 1/2 inch thick. You should be able to make about 8-12 patties, depending on their size.

Step 3: Fry the Falafel

Heat a generous amount of olive oil (about 1/4 inch deep) in a large pan or skillet over medium heat.

Carefully place the falafel patties in the hot oil, making sure not to overcrowd the pan. You may need to fry them in batches.

Fry the falafel patties for about 3-4 minutes per side, or until they’re golden brown and crispy.

Remove the cooked falafel patties from the pan and place them on a plate lined with paper towels to drain any excess oil.

Step 4: Make the Tahini Sauce

While the falafel is frying, make the tahini sauce. In a small bowl, whisk together the tahini, lemon juice, water, and salt. Start with 2 tablespoons of water and add more, a tablespoon at a time, until the sauce reaches your desired consistency. It should be thick but pourable.

Step 5: Assemble the Wraps

Warm the tortillas slightly (optional – you can do this in a dry skillet, microwave, or oven).

Lay a tortilla flat on a clean surface.

Place a few falafel patties on the tortilla.

Top with sliced cucumber, sliced tomato, diced red onion, and lettuce.

Drizzle generously with the tahini sauce.

Step 6: Roll and Serve

Carefully roll up the tortilla, tucking in the sides as you go.

Cut the wrap in half (optional) and serve immediately, or wrap in foil for later.