Crispy Herb Falafel Wraps with Lemon Tahini and Quick Pickled Onions

⏱ 50 min · Serves 4

Green-flecked falafel made from soaked dried chickpeas stay shatteringly crisp outside and fluffy within. Tucked into warm flatbreads with cool tahini sauce, sharp pink onions and crunchy salad, this is street food worth staying in for.

Per serving: 790 kcal · 26.0g protein · 78.0g carbs · 42.0g fat

Ingredients

• 250g dried chickpeas, soaked in cold water overnight (do not use tinned)
• 1 small onion, roughly chopped
• 4 garlic cloves
• 30g fresh parsley, leaves and stalks
• 20g fresh coriander
• 1 tsp bicarbonate of soda
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp chilli flakes
• 1.5 tsp fine salt
• 2 tbsp plain flour or chickpea flour
• Sunflower oil, for frying (about 700ml for shallow frying)
• 1 small red onion, thinly sliced
• 3 tbsp red wine vinegar
• 1 tsp caster sugar
• 6 tbsp tahini
• Juice of 1 lemon (about 3 tbsp)
• 1 small garlic clove, crushed
• 4-6 tbsp cold water
• 4 large flatbreads or pittas
• 2 tomatoes, sliced
• 1/4 cucumber, sliced
• 2 handfuls shredded lettuce or baby gem
• Pickled chillies or hot sauce, to serve (optional)

Method

1. Make the pickled onions first: toss the red onion with the vinegar, sugar and a pinch of salt in a small bowl and leave to sit while you cook, stirring now and then.
2. Whisk the tahini with the lemon juice, crushed garlic and a pinch of salt. It will seize up — add cold water a tablespoon at a time, whisking, until smooth and pourable like double cream. Taste and adjust.
3. Drain the soaked chickpeas very well and pat dry. Tip into a food processor with the onion, garlic, parsley, coriander, bicarbonate of soda, cumin, ground coriander, chilli flakes and salt.
4. Pulse in bursts until you have a coarse, damp, couscous-like mixture that holds together when squeezed — do not blend to a smooth paste. Scrape down the sides as you go.
5. Stir through the flour and chill the mixture in the fridge for 15 minutes. Shape into 16 walnut-sized balls or flattened patties, pressing firmly.
6. Heat 3cm of oil in a deep saucepan to 170C, or until a crumb of mixture sizzles steadily. Fry the falafel in batches of 5-6 for 3-4 minutes, turning, until deep golden brown and crisp. Drain on kitchen paper and season with a little salt.
7. Warm the flatbreads in a dry pan for 30 seconds a side. Spread with tahini sauce, pile in lettuce, tomato and cucumber, add 4 falafel per wrap, crushing them lightly.
8. Top with drained pickled onions, more tahini and chilli if you like, then roll up tightly, tucking in one end. Eat immediately while crisp.