Crispy on the outside and tender in the middle, these chickpea patties get their herby punch from fresh parsley, cilantro, and garlic, plus a warm hit of cumin and coriander. Pan-frying in olive oil gives each patty a deep golden crust before it lands in a warm flatbread with crisp romaine, juicy tomato, and cool cucumber. A creamy tahini sauce, brightened with lemon juice and garlic, gets drizzled over the top for a tangy finish that ties the whole wrap together. Built on chickpeas, fresh vegetables, herbs, and olive oil, this wrap fits naturally into a Mediterranean-style way of eating. It's satisfying enough for a full meal but light and fresh enough to make often, whether you're packing lunch or feeding a crowd. Every bite delivers that classic combination of crunch, creaminess, and bright, herbaceous flavor.
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Spread the drained chickpeas on a clean kitchen towel or paper towels and pat thoroughly dry — excess moisture will make the falafel mixture too wet to hold together.
Add the dried chickpeas, parsley, cilantro, onion, garlic, cumin, coriander, cayenne, salt, and black pepper to a food processor. Pulse in short bursts, 10–12 times, until the mixture resembles coarse, slightly damp crumbs — it should hold together when pressed but not be a smooth paste.
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