Ingredients
Method
Steps
- Pre-heat the oven to 350 degrees F
- Put the chickpeas in a large bowl or food processor. Process or mash with a potato masher to break up the chickpeas.
- Add the onion, garlic, aquafaba, coriander, cumin, cayenne pepper, baking soda, salt, pepper, parsley, cilantro and lemon juice. Pulse or mash to to make a thick paste.
- Line a cookie sheet with parchment paper and spray or brush with a little olive oil to help them brown. You could also brush the tops of the patties with olive oil.
- Scoop up golf ball size balls of the mixture and flatten them into 12 patties. I like to form them as flat as I can so the patty surface touches the pan as much as possible for browning.
- Bake until the patties are slightly puffed and deep brown, about 20 minutes, turning them over halfway through cooking.
- Place the tahini, water, garlic, lemon juice, shallots into a bowl or food processor. Blend well and adding additional water and/or lemon juice to create a sauce with a smooth consistency. Add the parsley and combine. The amount of liquid you need depends upon how thick you want your sauce to be. This can be refrigerated up to a week.
- Assemble your wrap. Spread lemon tahini sauce on a tortilla. Add your favorite sandwich enhancers. I like cucumber slices, red onion, avocado and crunchy lettuce or cabbage. You can also serve on small rolls,or pita pockets.