Measurements

• 1 cup dried chickpeas
• 1 small onion
• 3 cloves garlic
• 1/4 cup fresh parsley
• 1/4 cup fresh cilantro
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp baking powder
• 2 tbsp gluten
• Olive oil for frying
• Lettuce leaves
• 2 tomatoes
• 1 cucumber
• Tahini sauce
• Gluten-free pita bread

Preparation Method

• Drain and rinse the soaked chickpeas.
• In a food processor, combine chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, salt, and pepper.
• Process until the mixture is coarse and grainy.
• Add baking powder and gluten-free flour to the mixture.
• Pulse until combined.
• Transfer the mixture to a bowl, cover, and refrigerate for 1-2 hours.
• Heat olive oil in a frying pan over medium heat.
• Form the chickpea mixture into small balls or patties.
• Fry the falafel in batches until golden brown and crispy, about 3-4 minutes per side.
• Drain the falafel on paper towels.
• To assemble the wrap, place lettuce, tomatoes, cucumbers, and falafel on a gluten-free pita bread.
• Drizzle with tahini sauce and wrap tightly.
• Serve immediately and enjoy!

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.