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Crispy baked falafel wrapped in warm pita bread with fresh vegetables and a creamy tahini drizzle.
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Drain and rinse chickpeas. Blend with onion, garlic, parsley, cumin, and coriander until coarse.
Form mixture into small patties and place on a lined baking sheet.
Bake at 200°C (400°F) for 25 minutes, flipping halfway.
Warm pita breads in the oven for the last 2 minutes.
Prepare tahini sauce by mixing tahini with lemon juice, garlic, and water.
Assemble wraps with falafel, cucumber, tomato, lettuce, and tahini sauce.
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Recipe from Macro Kitchen — macro.kitchen/recipes/falafel-wrap-with-tahini
Per serving
* Percent Daily Values are based on a 2,000 calorie diet
Allergen data is derived from ingredient mappings and may not account for cross-contamination or trace amounts. Always check product labels if you have a food allergy.
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