Israeli Falafel Wrap

Step 1

Place the drained chickpeas, chopped onion, and garlic cloves into a food processor and pulse until the mixture looks like coarse breadcrumbs with some chickpea pieces still visible, about 8–10 pulses.

Step 2

Sprinkle 3 tablespoons flour and 0.5 teaspoon salt over the chickpea mixture and pulse 3 more times until the mixture just holds together when you squeeze a handful.

Step 3

Scoop the mixture into 8 equal portions using a 2-tablespoon measuring spoon, then roll each portion gently between your palms into a thick patty about 2 inches wide and 0.75 inches thick.

Step 4

Whisk together 3 tablespoons tahini, 2 tablespoons water, 1 tablespoon lemon juice, and salt and pepper to taste in a small bowl until the sauce is smooth and drizzles easily from a spoon.

Step 5

Wash and chop the cucumber, tomato, and lettuce into bite-sized pieces, about 0.5-inch chunks, and place them in a small bowl.

Step 6

Pour 0.25 cup olive oil into a 10-inch skillet and heat over medium-high heat until the oil shimmers and slides quickly when you tilt the pan, about 90 seconds.

Step 7

Carefully place 4 falafel patties into the hot oil, leaving space between each one so they do not touch, and pan-fry without moving them for 2 minutes until the bottoms are deep golden brown.

Step 8

Flip each patty carefully using a slotted spatula and fry the other side for another 2 minutes until golden brown and a fork pierces the center with light resistance.

Step 9

Transfer the cooked falafel to a paper towel-lined plate, then repeat steps 7 and 8 with the remaining 4 patties in the same oil.

Step 10

Warm the pita bread in the same skillet (with the heat off) for 30 seconds per side, rotating once, until soft and pliable.

Step 11

Slice each warm pita bread down the side seam to open it into a pocket, being careful not to tear the bread all the way through.

Step 12

Drizzle about 1 tablespoon of tahini sauce inside each pita pocket, spreading it evenly along the interior.

Step 13

Stuff each pita with 4 warm falafel patties, then divide the chopped vegetables evenly between the two wraps, layering them on top of the falafel.

Step 14

Drizzle any remaining tahini sauce over the vegetables in each wrap, then serve immediately while the falafel is still warm.