Falafel Wraps with Tahini Sauce

      Excerpt from: A Vegetarian Cooks’ Book, The Green Cutting Board Press, 2004

1 1/2 Cups canned, cooked chickpeas
1 small onion chopped
1/4 Cup chopped fresh parsley
3 cloves garlic crushed
1 Tbls chickpea liquid (stock)
1/2 tsp baking soda
1 tsp coriander
1 tsp cumin
salt and pepper to taste
1 Tbls flour, plus 1 Tbls flour for coating
1/3 Cup extra virgin olive oil
4 Tortillas
Tahini Sauce



1. Place cooked chickpeas in a blender. Add onion, parsley, garlic, stock, soda, spices, salt & pepper, process until smooth. Place in a glass bowl & refrigerate until firm, 20 to 30 minutes.

2. Shape into 12 balls. Dust lightly with flour and fry in hot oil, turning frequently until browned & crisp. Drain on paper towels.

Tahini Sauce

3/4 Cup Tahini
5 Tbls lemon juice
4 cloves garlic, roughly chopped
1/2 tsp sea salt
3/4 Cup water

In a blender, combine the Tahini, lemon juice, garlic, and salt. Slowly pour in the water and blend until smooth. Makes approximately 1 1/2 Cups

Assemble the wraps

Serve with a bright salad vinaigrette