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Falafel Wraps with Tahini Sauce

Name: Falafel Wraps with Tahini Sauce
Yield: 2 wraps (about 12 oz)
Ingredients: 1 cup (200 g) dried chickpeas, soaked in cold water for 12–24 hours (not canned); 1 small yellow onion, roughly chopped; 3 cloves garlic; 1 cup packed (30 g) fresh flat-leaf parsley, leaves and tender stems; 1/2 cup packed (15 g) fresh cilantro, leaves and tender stems; 1 tsp ground cumin; 1 tsp ground coriander; 3/4 tsp salt; 2 tbsp all-purpose flour; 1/2 tsp baking powder; 2 cups (480 ml) neutral oil, for shallow frying (about 3 tbsp is absorbed); 1/4 cup (60 g) tahini, well stirred; 2 tbsp fresh lemon juice; 1 small clove garlic, finely grated; 1/4 cup (60 ml) cold water, as needed; 1 pinch salt; 1 large ripe avocado; 1 tbsp fresh lemon juice; 1 pinch salt; 8 small flour tortillas (6-inch); 1 1/2 cups (100 g) red cabbage, very thinly shredded; 1 handful fresh cilantro leaves; 2 tbsp sriracha or other hot sauce, optional

Crispy herb falafel tucked into soft flour tortillas with smashed avocado, shredded red cabbage, a lemony tahini drizzle and a few streaks of hot sauce.

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