A delightful twist on the classic falafel, these wraps are packed with flavor and perfect for a quick meal.
Drain the canned chickpeas and add them to a food processor.
Ensure the chickpeas are well-drained to avoid excess moisture in the mixture.
Add the parsley, garlic, onion, cumin, paprika, salt, black pepper, and green chili to the food processor.
Chop the parsley and onion roughly before adding to the processor for even blending.
Pulse the mixture until it forms a coarse paste.
Avoid over-processing to maintain some texture in the falafel.
Shape the mixture into small balls or patties.
Wet your hands slightly to prevent the mixture from sticking.
Heat the olive oil in a frying pan over medium heat.
Ensure the oil is hot enough before adding the falafel to achieve a crispy exterior.
Cook the falafel in batches, turning occasionally, until golden brown and crispy.
Do not overcrowd the pan to allow even cooking.
Warm the pita breads in a dry pan or toaster.
Warming the bread enhances its flavor and makes it more pliable.
Fill each pita with lettuce, falafel, and a dollop of yogurt.
Add a squeeze of lemon juice for a fresh, tangy flavor.
Serve immediately and enjoy your crispy herb falafel wraps.
Pair with a side of hummus or a fresh salad for a complete meal.
