Lebanese Style Falafel Wrap

Name: Lebanese Style Falafel Wrap
Prep time: 720 min
Cook time: 15 min
Total time: 735 min
Yield: 6
Cuisine: Middle Eastern
Ingredients: 2 cup Chickpeas (2 cups of dried chickpeas); 1 piece Yellow Onion (1 small onion); 1 handful Coriander Seed (1 handful coriander); 1 handful Parsley (1 handful parsley + Parsley); 2 tsp Cumin Seeds (2 tsp cumin); 4 tsp Table Salt (1 tsp salt + 3 tsp salt + 1 pinch salt); 2 pieces Turnips (2 x turnips); 1 piece Beet (1 x beetroot); 1 ½ cup Water (1 1/2 cups water + 3 tbsp water); 1 cup White Vinegar (1 cup white vinegar); 3 tsp Granulated Sugar (3 tsp sugar); 2 tbsp Tahini (2 tbsp tahini); 2 pieces Lemon (2 lemons squeezed); 2 cloves Garlic (2 cloves of garlic); 0 pieces Pita Bread (Pita breads (warm)); 0 pieces Tomato (Tomatoes)

Lebanese Style Falafel Wrap - Main Course (Middle Eastern)

735 minMiddle Eastern

Servings6

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Vegetarian
Vegan
Dairy Free
Pescatarian
Halal
Egg Free

Steps

1Place the chickpeas in a bowl and cover with water. Make sure you add 1-2 inches of water above the chickpeas (they absorb a lot). Cover and leave in the fridge for at least 12 hours.
2Drain the chickpeas, quarter the onion and place in a food processor with the coriander and parsley. Season with salt and blend. Slowly add a little water until you have a thick paste. Be careful not to add too much water as don't want it to be wet.
3Place into a bowl, cover and leave in the fridge for 2 hours.
4For the pickles, peel and slice the turnips and beetroot into strips. Place in a mason jar.
5For the pickle juice, add the ingredients to a sauce pan and heat until simmering. Make sure to stir well and pour over the turnips and beetroot. Seal the jar and leave in the fridge for a few hours.
6Juice the lemons and finely chop the garlic.
7In a bowl add the tahini along with the garlic and lemon juice, stir well whilst slowly adding the water. Keep pouring in the water until you have a smooth, white sauce. Place into a squeeze bottle and leave in the fridge.
8Bring out the falafel, add the cumin and mix well. Roll into balls and then shape into small hockey pucks whilst making a small divet in one side.
9In a deep pan add 1 1/2 inches of oil (canola, sunflower etc) and heat to 170c/340f. Drop in the falafel and fry until a deep brown colour. Make sure to turn whilst frying so one side doesn't burn.
10Remove and place on paper towel to soak up excess oil and season with a little salt.
11Then it's time to serve! Open the pitas, place in the falafel and squash a little. Add chopped parsley, pickles and fresh tomatoes. Top generously with tahini sauce, wrap and enjoy!