Falafel in lavash

1. For this dish you will need falafel. Let's cook them according to the classic chickpea recipe. To do this, soak chickpeas in water and leave overnight. In the morning, we will drain the water and dry the chickpeas.
Peel and wash the onion and garlic. Parsley greens will also be washed and cut.

Put chickpeas, onions, garlic and herbs in the blender bowl. Add salt, ground black pepper and paprika. Grind this mixture with the help of blenders to a puree-like state. Then add flour, baking powder and mix the chickpea mass thoroughly until smooth. Put this mixture in the refrigerator for about an hour.

After the chickpea mass has been infused in the cold, we roll balls out of it with an ice cream spoon. In order to use less fat during the frying process, we flatten the balls on the sides a little. Pour vegetable oil into a frying pan, heat it and fry chickpea falafels on both sides over medium heat until brown.
Put the finished falafel on a paper towel so that the excess oil is absorbed.

2. Prepare the sauce for pita bread. To do this, put the tahini sauce, lemon juice in a bowl and pour in a little water. Garlic is crushed through a press or grated on a fine grater and also added to a bowl. Mix thoroughly and season with spices (salt, paprika) to taste.

3. We peel, wash and slice the vegetables. Finely chop the cabbage, tear the lettuce leaves into pieces, cut the cucumbers into circles, cut the bell pepper into strips, chop the onion into cubes.

4. We proceed directly to the assembly of lavash. To do this, we heat the finished tortillas in any convenient way (in a dry frying pan, in the oven). Pour the prepared sauce on top of the tortillas, spread cabbage, lettuce leaves, cucumber slices, chopped peppers and onions. Next, put 2-3 falafels on the vegetables and roll the tortilla inside with the filling. If desired, decorate with parsley and immediately serve on the table while the tortillas are hot.

Bon appetit!