1 1/2 cup of canned chickpeas, drained and rinsed
1/2 cup of fresh parsley
1/2 onion, diced
4 cloves of garlic
3 Tbsp. flour
1 tsp. salt
3 Tbsp. cumin
1 tsp. cardamom
1 tsp. ground coriander
Olive oil or vegetable oil for frying
Pickles or olives
Mint or parsley
1/4 cup Tahini
2 Tbsp fresh lemon
2 cloves of garlic
1 tsp sea salt
1/4 cup water
Add chickpeas, parsley, onion, garlic, flour, salt, cumin, cardamom, and coriander to the bowl. Stir for 30 seconds until mixed.
Place the contents of the bowl into a blender or food processor. Mix until the ingredients create a smooth paste. This will take some time, so be patient.
Use your hands to roll the dough into balls just over 1 inch in diameter. Add more flour if the dough is still too sticky. This should make about 15 falafels, each about the size of a golf ball. Put the falafel on a plate and put in the fridge to set for 10 minutes.
Pour your tahini to a small bowl, add garlic, salt, and lemon juice. Slowly pour your water in, whisking as you go to help thin our your sauce. Adjust the consistency and taste to your liking.
Heat a frying pan on medium-low heat and add enough oil to generously cover the bottom of the pan. Once the pan is hot, add as many falafels as will fit comfortably into the pan and fry for 2 minutes on each side until crispy and brown.
Prep your toppings and assemble your falafel wrap in a large pita. We recommend a combination of fresh and pickled veggies & herbs. Option to make this gluten-free by making this a deconstructed falafel bowl. Top generously with lemon tahini dressing.