Falafel Pita Wraps with Tahini Sauce

Instructions

1. 1

   Drain and rinse Canned chickpeas. Add to food processor with Yellow onion, Garlic cloves, Fresh parsley and Ground cumin. Pulse until coarse paste forms.

   ✓ Point de contrôle : Mixture holds together when squeezed but still has texture
2. 2

   Form mixture into 12-16 small patties. Pan-fry in oil over medium heat 3-4 minutes per side until golden and crisp.

   ✓ Point de contrôle : Deep golden brown crust with green herb specks visible
3. 3

   Whisk Tahini with lemon juice, garlic, salt and water until smooth and pourable.

   ✓ Point de contrôle : Sauce coats spoon but still drizzles easily