Falafel Wraps with Tahini Sauce

In a food processor, combine canned chickpeas, garlic, parsley, onion, ground cumin, ground coriander, baking powder, salt, and black pepper. Pulse until a coarse mixture forms, being careful not to over-process. Add flour one tablespoon at a time until the mixture holds together but is not sticky.

Heat vegetable oil in a deep pan over medium heat. While the oil is heating, form the falafel mixture into small balls or patties (about the size of a golf ball).

Once the oil is hot (about 350°F or 175°C), carefully place falafel balls in the oil and fry for 3-4 minutes on each side until golden brown and crispy. Remove and drain on paper towels to absorb excess oil.

In the meantime, prepare the tahini sauce by whisking together tahini, lemon juice, minced garlic, olive oil, and water until smooth. Adjust water for desired consistency and season with salt to taste.

To assemble the wraps, warm the pita bread, then fill each with fresh cucumber and tomato slices, and 3-4 falafel balls. Drizzle with tahini sauce and enjoy!