Beach Pita!

By Cooking With Ayeh · 60 min

Ingredients

Instructions

1. Soak the dried chickpeas in water overnight or for at least 8 hours, in a bowl with room for them to double in size.
2. Drain and rinse the chickpeas under cold water, then pulse them a few times in a food processor to chop them roughly.
3. Roughly chop the herbs and add them to the processor with the garlic, flour, cumin, baking powder and water. Season well with salt and pepper.
4. Pulse until everything is well combined and finely chopped, but keep some texture.
5. With wet hands, shape heaped tablespoons of the mixture into balls (12 to 16). If the mix is too crumbly, add a spoon of water; if too wet, add a spoon of flour.
6. Set the balls on a parchment-lined tray and chill in the fridge for 30 to 60 minutes.
7. Heat oil in a small pot over medium-high heat. Fry the balls in batches for 2 to 3 minutes until golden brown, then drain on paper towels.
8. Make the tahini dressing: whisk the tahini, lemon juice, salt and 2 tablespoons cold water in a small bowl until smooth and runny. If too thick, add more cold water slowly.
9. Prepare the wrap fillings: chop the lettuce, tomato and pickles and make the sumac onions.
10. Lay a wrap on parchment paper and spread a few spoonfuls of hummus down the middle. Top with lettuce, tomato, pickles and sumac onions.
11. Add 4 falafel balls, drizzle with tahini dressing, then roll up tightly like a burrito, wrapping the parchment around it.

Summarized from Cooking With Ayeh's video. Watch it for the details.

More recipes with

GarlicOnionLemonTomatoScallionBreadLettuceChickpea