Wash the beans and chickpeas and then leave them to soak them in cold water over night.* Drain and rinse well, when ready to proceed with the falafel recipe.
Blend all the falafel base ingredients in a food processor/blender until you obtain a smooth uniform mixture. They should have a beautiful green colour.**
When you are ready to fry the falafels, add 1 tBsp baking powder to the mix. The baking powder should only be added at the last moment before frying. This adds an 'airiness' to the mix that is needed for the perfect texture.
Heat up a few inches of sunflower oil in a saucepan until it bubbles softly. Using a falafel scoop or a spoon/fork, form the falafels patties and carefully dip them in the hot oil. After 3-4 minutes, carefully turn them over. The falafels are ready when they become golden-brown in colour. Lay on a piece of paper towel to drain off any excess cooking oil, although there shouldn't be much!
To prepare the tahini dressing, mix all the dip ingredients together well and set aside.
Prepare the rest of the wrap ingredients by chopping the veggies. I like to create a variety of textures so I love to grate/julienne my cucumber, roughly chop lettuce and thinly slice the various other bits.
To create the wrap, open a traditional pita bread, lay the veggies and falafel on it, then add some tahini dressing. Roll the bread. Enjoy your falafel wrap (sandwich)! Definitely one of the most delicious ways to eat falafels!
* Using dry grains and soaking them will give you optimal texture so DON'T be tempted to swap these with pre-soaked, canned beans/chickpeas.** You can prepare the mixture in advance and store it covered in the fridge for up to 4 days!