Wraps Oriental with Falafel

1. soak the chickpeas covered with enough cold water for one night.

Drain the chickpeas in a sieve. Peel and dice the onion and 2 cloves of garlic. Rinse parsley, shake dry and chop coarsely. Chickpeas with garlic cloves, onion, parsley, baking powder, flour and breadcrumbs in the container of an electric blitz chopper form. Season vigorously with coriander, cayenne pepper, cumin, pepper and salt and chop finely. Stand the falafel dough for half an hour with the lid closed.

For the sauce, squeeze the remaining garlic into a suitable bowl.

Add tahini and yogurt and stir thoroughly, gradually adding first the juice of one lemon, then cold water (50-100 ml) until the sauce is thick. Season with salt, pepper and juice of one lemon. Drain the tursu and perhaps cut into smaller pieces.

Preheat oven to 75 °C.

Form 16 balls of chickpea dough about 4-5 cm in size with slightly moistened hands. Heat the oil in a high frying pan to 160 °C, deep-fry the falafels in batches for 4-5 min until golden brown all over and place on paper towels to drain.

Briefly warm up the patties in the oven or in a coated frying pan. Place 3 falafel perpendicular to the center of each patty, starting at the top. Place the vegetables on top, drizzle both with the sauce. Fold up the bottom edge first, then the right side of the patty.

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