Description
This delicious Falafel Wrap recipe features crispy homemade falafel balls paired with fresh vegetables, creamy hummus, and tangy tahini dressing, all wrapped in soft pita or your choice of wrap. Perfect for a flavorful Middle Eastern-inspired meal that can be prepared in about 30 minutes plus soaking time.
Ingredients
Scale
Falafel
- 1 cup dried chickpeas, soaked overnight
- 1 cup parsley, roughly chopped
- 1 cup cilantro (coriander), roughly chopped
- 10 mint leaves, roughly chopped
- 4 green onions, roughly chopped
- 1 garlic clove
- 2 tablespoons flour (chickpea flour or any flour)
- 1 teaspoon cumin
- ½ teaspoon baking powder
- 2 tablespoons water
- Salt and black pepper to taste
- Oil for frying
Wrap Assembly
- 16 falafel balls – store bought or homemade
- 4 wraps of choice or pita bread
- ¾ cup hummus – store bought or homemade
- Pickled onions or sumac onions
- Shredded lettuce
- Tomato slices
- Pickles
Tahini Dressing
- 2 tablespoons tahini
- ½ lemon, juiced
- Pinch of salt
- 2-4 tablespoons cold water
Instructions
- Soak Chickpeas: In a large bowl, soak the dried chickpeas in water overnight or for at least 8 hours. Ensure there is enough room in the bowl as the chickpeas will double in size.
- Prepare Falafel Mix: Drain the soaked chickpeas and rinse well under cold water. Place them in a food processor and pulse a few times until roughly chopped. Then add roughly chopped parsley, cilantro, mint, green onions, garlic, flour, cumin, baking powder, salt, black pepper, and water. Pulse until well combined and finely chopped but still slightly textured.
- Form Falafel Balls: With wet hands, form the mixture into 12-16 falafel balls depending on your preferred size. Adjust hydration by adding a tablespoon of water if crumbly or a spoon of flour if too wet.
- Chill Falafel Balls: Place falafel balls on a tray lined with parchment paper and refrigerate for 30-60 minutes to firm up.
- Fry Falafel: Heat oil in a small pot over medium-high heat and fry falafel balls in batches for 2-3 minutes until golden brown. Remove and drain on paper towels. Alternatively, use an air fryer for a lighter version.
- Prepare Wrap Ingredients: Chop vegetables, pickles, and pickled onions. If making hummus or pita bread at home, prepare those according to your recipes.
- Make Tahini Dressing: In a small bowl, whisk tahini, lemon juice, salt, and 2 tablespoons cold water until smooth. Add more water to reach a thick yet pourable consistency.
- Assemble Wraps: Spread hummus vertically along the center of each wrap. Layer shredded lettuce, tomato slices, pickles, and pickled onions on top. Add four falafel balls per wrap, drizzle with tahini dressing, and roll tightly like a burrito. Wrap in parchment paper for easy handling and serve.
Notes
- Soaking chickpeas overnight is essential for proper texture and easier blending.
- If mixture is too dry, add water gradually when forming falafel balls; if too wet, add a bit more flour.
- You can bake the falafel at 375°F (190°C) for 20-25 minutes as a healthier alternative to frying or air frying.
- Pickled onions add a tangy flavor that complements the falafel well but can be omitted if unavailable.
- Use gluten-free wraps or pita to make this recipe gluten free.
- Adjust seasoning and spice according to your preference.
