2 (15 oz) cans chickpeas
1/4 red onion
1 handful fresh parsley
1 handful fresh cilantro
4 cloves garlic
1 tsp salt
1/2 tsp cayenne pepper
1 tsp ground cumin
1 tsp baking powder
1/2 cup flour
1/4 cup neutral cooking oil
Wrap of choice (such as tortilla, pita, gluten-free wrap, lettuce leaves)
Veggies of choice (such as lettuce, bell pepper, red onion, cucumber, tomato, cabbage, avocado)
tahini sauce
1/2 cup tahini
1/4 cup fresh lemon juice
6 tbsp water, plus more as needed
1 small garlic clove, grated or pressed
1/2 tsp sea salt
Maple syrup or honey, as needed
Extra-virgin olive oil, as needed
Rinse and drain the chickpeas in a colander. Transfer them to a food processor along with the red onion, parsley, cilantro, salt, cayenne, garlic, and cumin. Pulse until a coarse paste forms — some texture is ideal. Stop occasionally to scrape down the sides so the mixture blends evenly. Scoop the mixture into a bowl and stir in the baking powder. Add flour, 2 tablespoons at a time, until the mixture holds together well enough to shape into patties without sticking to your hands. Cover and refrigerate for at least 1 hour to let the flavors develop.
For the sauce, whisk together tahini, lemon juice, water, garlic, and salt in a small bowl. Taste and adjust: add 1/4 to 1/2 teaspoon maple syrup or honey if it’s too bitter. Add 1/2 to 1 teaspoon olive oil to mellow the flavor. Add a bit of extra water if you prefer a thinner consistency.
Using a small measuring cup or scoop (about 1/8th cup or 2 tbsp), form the mixture into small patties. Heat oil in a skillet until very hot and shimmering, but not smoking. Cook the patties on each side until deep golden brown and crispy. Serve in your chosen wrap with assorted veggies. Top with tahini sauce.