Middle Eastern Spiced Falafel Wrap with Tahini Sauce

Drain and rinse 400g tinned chickpeas thoroughly under cold water.

Roughly chop 30g fresh parsley and 15g fresh mint. Mince 2 garlic cloves.

In a food processor, combine the drained chickpeas, minced garlic, chopped parsley, chopped mint, 3g cumin, and 2g coriander powder. Pulse until the mixture resembles coarse breadcrumbs but still holds together when pressed.

Divide the mixture into 8 equal portions and shape into oval patties about 7cm long.

Heat 40ml vegetable oil in a frying pan over medium-high heat. Working in batches, fry the falafel for 3–4 minutes per side until golden brown and crispy. Transfer to a plate lined with kitchen paper.

For the tahini sauce: mince 1 garlic clove. In a small bowl, whisk together 40g tahini, juice of 1 lemon, the minced garlic, and 60ml water until smooth and pourable. Season with a pinch of salt.

Dice the tomato into 1cm pieces and slice the cucumber into thin rounds.

Warm the pitta bread in a dry frying pan for 30 seconds per side or wrap in foil and warm in a 180°C oven for 2–3 minutes.

Cut each pitta in half to create pockets. Fill each pocket with 2 falafel patties, sliced tomato, cucumber slices, and a generous drizzle of tahini sauce.

Serve immediately.