Baked Falafel Wraps with Lemon-Tahini Sauce

Traditional falafel is made with soaked, uncooked chickpeas and deep-fried. This baked version keeps the soaked-chickpea base, which gives the right fluffy, herby interior, but cooks the patties on an oiled sheet pan, so there is no pot of hot oil to deal with.

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Prep Time 25

Cook Time 25

Total Time 50

Servings: 4 servings

Ingredients Method Notes

Ingredients

1 cup (200 g) dried organic chickpeas soaked 12–24 hours in plenty of water, then drained
1/2 small onion roughly chopped
3 cloves garlic
1 cup fresh parsley and cilantro leaves loosely packed
1 1/2 tsp ground cumin
1 tsp ground coriander
1 tsp fine sea salt
1/2 tsp baking powder
2 tbsp chickpea flour or all-purpose flour
3 tbsp olive oil divided
1/4 cup tahini
2 tbsp lemon juice
3–4 tbsp cold water for the sauce
4 flatbreads or pitas
lettuce, tomato, cucumber and pickled onions for serving

Method

Heat the oven to 400°F (200°C). Brush a sheet pan with 2 tablespoons of the oil.
Pat the soaked chickpeas dry. Put them in a food processor with the onion, garlic, herbs, cumin, coriander and salt. Pulse, scraping down the sides, until finely chopped and the mixture holds together when pressed, like coarse sand. Do not purée it.
Pulse in the baking powder and flour. Shape into 16 small patties about 1/2 inch thick and place them on the pan. Brush the tops with the remaining oil.
Bake for 12 minutes, flip carefully, and bake for 10–13 minutes more, until golden and crisp on both sides.
Meanwhile, whisk the tahini, lemon juice and a pinch of salt. It will seize up at first; whisk in cold water a spoonful at a time until smooth and pourable.
Warm the flatbreads, then fill each with lettuce, tomato, cucumber, 4 falafel and a drizzle of tahini sauce. Roll up and serve.

Notes

Canned or cooked chickpeas make the mixture too wet and the patties fall apart. Start with dried chickpeas that are soaked but not cooked.
If the mixture won't hold together, pulse in another tablespoon of flour.