Falafel Wrap with Cucumber-Tomato Salad

Steps

Every amount is written into the step where you use it.

!Steps marked like this need your attention — stay close so nothing burns.

Herb Falafel Wraps with Tahini Sauce

1. Drain the soaked dried chickpeas thoroughly and spread on a clean towel to dry — excess moisture will prevent the falafel from holding together. 3 min
2. Add the dried chickpeas, ½ yellow onion (roughly chopped), 3 roughly chopped garlic cloves, ½ cup packed parsley, and ¼ cup packed cilantro to a food processor and pulse 20–25 times until the mixture is coarsely ground and holds together when pressed — do not over-process into a paste. 5 min
3. Transfer the ground chickpea mixture to a bowl and stir in 1½ teaspoons ground cumin, 1 teaspoon ground coriander, ½ teaspoon baking powder, 3 tablespoons all-purpose flour, 1 teaspoon kosher salt, and ¼ teaspoon black pepper until evenly combined. 3 min
4. Refrigerate the falafel mixture for 15 minutes to firm up, making it easier to shape. 15 min
5. While the falafel mixture chills, whisk together ⅓ cup tahini, 3 tablespoons fresh lemon juice, 1 minced garlic clove, and 3 tablespoons cold water in a small bowl until smooth and pourable; season with a pinch of salt and set aside. 4 min
6. Shape the chilled mixture into 16 patties about 1½ inches wide and ¾ inch thick, pressing firmly so they hold together. 5 min
7. Pour 1 cup vegetable oil into a large heavy skillet (cast iron or stainless) to a depth of about ¼ inch and heat over medium-high until a small piece of falafel mixture sizzles immediately on contact, about 2 minutes. 3 min
8. Timing-sensitive step. Working in two batches, fry the falafel patties 3–4 minutes per side until deep golden-brown and crisp, adjusting heat as needed to prevent burning; transfer to a paper-towel-lined plate. 16 min
9. Warm the 4 whole-wheat flatbreads directly over a gas flame or in a dry skillet for 30 seconds per side, then spread each with tahini sauce, top with shredded iceberg lettuce, 4 falafel patties, and sliced pickled turnips (optional), and roll to serve. 4 min

Cucumber-Tomato Saladside

1. Dice the English cucumber and 3 roma tomatoes into ½-inch pieces and finely dice ¼ red onion; add all to a medium bowl. 6 min
2. Finely chop 3 tablespoons fresh flat-leaf parsley and add to the bowl. 2 min
3. Drizzle 2 tablespoons extra-virgin olive oil and 1½ tablespoons fresh lemon juice over the vegetables, then sprinkle with ½ teaspoon kosher salt, ⅛ teaspoon black pepper, and ½ teaspoon dried sumac. 2 min
4. Toss everything together until evenly coated and serve immediately alongside the wraps.