Entree: Canada – Toronto Multicultural – Falafel Wrap (Spiced fried chickpea patties wrapped in flatbread with salad and tahini sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 45 min

Cook 10 min

Additional 45 min

Total 1 hr 25 min

Ingredients

- 1 1/2 cups (300 g) dried chickpeas, soaked overnight and drained
- 1 small onion, about 4 oz (115 g), roughly chopped
- 4 garlic cloves, about 0.7 oz (20 g)
- 1 cup (30 g) fresh parsley leaves, packed
- 1 cup (30 g) fresh cilantro leaves, packed
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) ground coriander
- 1/2 tsp (2 g) baking powder
- 1 tsp (5 g) kosher salt
- 1/4 tsp (1 g) black pepper
- 3 tbsp (45 ml) all-purpose flour (may substitute chickpea flour)
- Vegetable oil for frying, about 2 cups (480 ml)
- 4 large pita breads, about 3 oz (85 g) each, warmed
- 2 cups (150 g) shredded lettuce
- 2 medium tomatoes, about 10 oz (300 g), sliced
- 1 medium cucumber, about 8 oz (225 g), sliced
- 1/2 cup (120 g) dill pickles, sliced
- Tahini sauce:
  - 1/3 cup (80 g) tahini
  - 3 tbsp (45 ml) lemon juice
  - 1/4 cup (60 ml) water, more as needed
  - 1/4 tsp (1 g) salt
- Optional: plain yogurt for a yogurt-tahini mix, about 1/2 cup (120 g)

Instructions

1. Drain the soaked chickpeas well and transfer to a food processor. Add the chopped onion, garlic, parsley, and cilantro; pulse until the mixture is finely ground but not a paste, scraping down the bowl as needed.
2. Transfer the mixture to a bowl and stir in the cumin, coriander, baking powder, salt, pepper, and flour. Refrigerate the mixture 30–45 minutes to firm up.
3. While the mixture chills, whisk together tahini, lemon juice, water, and salt to make the sauce; thin with additional water to desired drizzling consistency. Stir in yogurt if using for a creamier sauce.
4. Form the chilled falafel mixture into golf-ball-sized patties or small patties (about 12–16 pieces). Heat vegetable oil in a heavy skillet or deep pot to 350°F (175°C).
5. Fry falafel in batches until deep golden and crisp, about 3–4 minutes per side. Transfer to a paper towel-lined rack to drain.
6. Warm the pita breads briefly on a dry skillet or in the oven. Open each pita and layer with shredded lettuce, tomato slices, cucumber, pickles, and 3–4 falafel patties.
7. Drizzle generously with tahini sauce (and yogurt if using). Fold or roll the pita into a wrap and serve immediately.