Falafel wraps with tahini and pickled onion

Method

1. Set the oven to 220°C (200°C fan). Slice the peeled red onion thinly, leave it in a bowl with the rice vinegar and a pinch of salt, and let it pickle.
2. Drain and rinse the chickpeas and pat them dry. Roughly chop the parsley and coriander, stalks and all, and crush the garlic.
3. Pulse the chickpeas, herbs, garlic, cumin, gram flour, half the olive oil and a good pinch of salt in a food processor until coarse and holding together when pinched.
4. Shape into 8 small patties and place on a lined tray. Brush with the rest of the olive oil and bake for 25 minutes, turning once, until golden and crisp.
5. Whisk the tahini with the juice of the lemon, 3 tbsp of cold water and a pinch of salt until smooth and pourable. Slice the cucumber.
6. Warm the tortillas in a dry frying pan for 20 seconds a side.
7. Smear tahini sauce over each tortilla, then add cucumber, falafel and the drained pickled onion. Fold and eat.

Tip Baked falafel are fragile when hot, so let them sit on the tray for a minute before lifting them.

Photo made with AI.

From Nosha · nosha.app