Herby falafel

Step 1

To soak the chickpeas, measure out 1 cup of dry chickpeas and add them to a large jar or bowl. Cover the chickpeas with at least 2 inches of water and allow them to soak overnight or at least 12 hours. Drain the water when you are ready to make the falafel.

Step 2

To make the falafel, place the drained uncooked chickpeas into the bowl of your food processor fitted with a steel blade followed by the green onions, garlic, parsley, cilantro, if using, lemon zest, chili flakes, cumin, coriander, and salt. Process until finely chopped and well blended. Sprinkle the baking powder and 4 tablespoons of flour over the chickpea mixture and pulse to combine. Test some of the falafel mixture by picking some up and squeezing it into a small ball with your hands. The mixture should hold together and not really stick to your hands. If the mixture is still too wet, add another tablespoon or two of flour and pulse to combine.

Step 3

Transfer the mixture to a bowl, cover it with plastic wrap, and place it in the fridge for at least one hour or up to 24 hours.

Step 4

After the falafel mixture has chilled, use a small ice cream scoop or large tablespoon to scoop the falafel into walnut sized balls. Flatten each into a slightly squashed round, almost like a little burger patty, and place them on a baking sheet.

Step 5

Meanwhile, preheat your oven to 250ºF and heat the vegetable oil in a high-sided skillet to 375ºF. Fry the falafel in batches of 5 or 6 until golden brown on each side, about 2 to 3 minutes per side. Transfer the cooked falafel back onto the baking sheet and keep them warm in the preheated oven.

Step 6

For the falafel wraps, make a quick sauce by whisking together the yogurt, tahini, and lemon juice and season with a bit of salt and pepper. Make a little salad by combining the cucumber, tomato, bell pepper, red onion, parsley, vinegar, and olive oil and season with salt and pepper. Assemble the wraps with the lettuce, salad, falafel, feta, and sauce.