Middle Eastern Falafel and Roasted Vegetable Wrap with Tahini Sauce

Rinse 1.5 cups dried chickpeas thoroughly under cold water and drain completely. Place in a food processor along with 1 cup fresh parsley, 0.5 cup fresh cilantro, 0.5 medium yellow onion (roughly chopped), and 3 garlic cloves (minced). Pulse until the mixture resembles coarse breadcrumbs with small chickpea pieces still visible.

Add 1.5 teaspoons ground cumin, 1 teaspoon ground coriander, 0.25 teaspoon cayenne pepper, 3 tablespoons all-purpose flour, 0.5 teaspoon baking powder, 1 teaspoon sea salt, and 0.5 teaspoon black pepper to the chickpea mixture. Pulse until just combined—do not overmix or the falafel will be dense.

Transfer the falafel mixture to a bowl and refrigerate for 15 minutes while you prepare the vegetables.

Wash and dry 1 large red bell pepper. Cut in half, remove the stem and seeds, then cut into 1-inch strips. Wash 1 medium zucchini, trim the ends, and cut lengthwise into 0.5-inch-thick planks. Peel and slice 0.5 medium red onion into 0.5-inch-thick rings.

Place the red bell pepper strips, zucchini planks, and red onion rings on a large baking sheet. Drizzle with 3 tablespoons extra virgin olive oil, sprinkle with 0.5 teaspoon sea salt and 0.25 teaspoon black pepper, and toss to coat evenly.

Preheat your oven to 425°F (220°C). Place the vegetable-lined baking sheet in the oven and roast for 20-25 minutes, stirring halfway through, until the vegetables are tender with light caramelization on the edges.

While vegetables roast, heat 3 cups vegetable oil in a heavy-bottomed pot or deep skillet to 350°F (175°C). Use a thermometer to monitor temperature—this is critical for proper falafel texture.

Remove the falafel mixture from the refrigerator. Using a 2-tablespoon cookie scoop or your hands, form the mixture into 12 balls (3 per serving), gently compacting each one.

Carefully place 4 falafel balls into the hot oil, maintaining the temperature at 350°F. Fry for 3-4 minutes, turning occasionally with a slotted spoon, until deep golden brown on all sides. Transfer to a paper towel-lined plate. Repeat with remaining falafel in two more batches.

While falafel fries, prepare the tahini sauce: Peel 2 garlic cloves and mince finely. Place 0.5 cup tahini in a medium bowl. Add 3 tablespoons fresh lemon juice and 3 tablespoons water. Whisk together until smooth and creamy—the sauce should be pourable but thick. Stir in the minced garlic, 0.5 teaspoon sea salt, and 0.25 teaspoon black pepper. Taste and adjust seasoning with additional lemon juice or salt as needed.

Wash 2 medium tomatoes and 1 medium cucumber. Slice the tomatoes into 0.25-inch-thick rounds. Cut the cucumber in half lengthwise and slice into 0.25-inch half-moons. Wash 2 cups romaine lettuce, pat dry, and roughly chop.

Warm the 4 whole wheat wraps by placing them directly over a low gas flame for 10-15 seconds per side, or wrap in a damp paper towel and microwave for 20 seconds, until pliable and warm.

Assemble each wrap: Lay one warm wrap flat on a clean surface. Spread 2 tablespoons of tahini sauce down the center. Layer with 0.5 cup chopped romaine lettuce, 3 falafel balls, one-quarter of the roasted vegetables, several tomato slices, and cucumber slices.

Fold the bottom edge of the wrap up and over the filling, then fold in the sides and roll tightly away from you, keeping the filling tucked in as you roll. Wrap the bottom in parchment paper to hold it together and catch any drips.

Serve immediately with any remaining tahini sauce on the side for dipping.