If you’re craving a vibrant, flavorful, and utterly satisfying meal, this Falafel Wrap with Hummus, Fresh Vegetables, and Tahini Dressing Recipe is exactly what you need in your life. Picture crispy, golden falafel balls bursting with herbs and spices, cuddled in a soft wrap spread with creamy hummus, and topped with crisp lettuce, juicy tomatoes, tangy pickles, and dressed in luscious tahini that ties everything together beautifully. Whether you’re looking for a hearty lunch, a quick dinner, or a crowd-pleasing snack, this recipe brings together Middle Eastern flavors in a way that’s fresh, wholesome, and downright delicious.
Ingredients You’ll Need
Every ingredient in this recipe plays a vital role in creating those incredible layers of flavor and texture. From the earthy chickpeas to the bright herbs, to the creamy hummus and zesty tahini dressing, each element adds its own magic to your falafel wrap.
- Dried chickpeas: Soaked overnight for perfect falafel base with that authentic nutty taste.
- Fresh herbs (parsley, cilantro, mint): Brighten the falafel mix with fresh, aromatic flavors.
- Green onions and garlic: Build depth and a subtle sharpness to the falafel batter.
- Flour and baking powder: Help bind and lighten the falafel for a crispy outside and soft inside.
- Oil for frying: Essential for golden, crunchy falafel balls that are simply irresistible.
- Wraps or pita bread: Soft, warm vessels that carry all the goodness inside.
- Hummus: A creamy, protein-packed spread to keep every bite luscious.
- Fresh vegetables (lettuce, tomatoes, pickles, pickled/sumac onions): Provide refreshing crunch and tangy notes.
- Tahini, lemon juice, and salt for dressing: Whisked together to make a smooth, nutty, and slightly tart drizzle that finishes the wrap perfectly.
How to Make Falafel Wrap with Hummus, Fresh Vegetables, and Tahini Dressing Recipe
Step 1: Soak and Prep the Chickpeas
The foundation of great falafel is perfectly soaked chickpeas. Soak 1 cup of dried chickpeas in plenty of water overnight or for at least 8 hours. This step is crucial because dried chickpeas expand and soften, allowing them to blend into that beautifully textured falafel batter. Make sure the bowl is large enough for the chickpeas to double in size to avoid any overflow surprises.
Step 2: Pulse the Ingredients
Drain and rinse the soaked chickpeas well under cold water, then pulse them a few times in a food processor until roughly chopped. Add the fresh herbs, green onions, garlic, flour, baking powder, cumin, and season with salt and black pepper. Pulse again until combined but still retain some texture so your falafel isn’t just a paste. This balance gives you a wonderful crumbly yet cohesive falafel ball.
Step 3: Form and Chill the Falafel Balls
With wet hands, shape the mixture into 12-16 falafel balls depending on your size preference. If the mixture feels too dry and crumbly, add a tablespoon of water; if too wet, sprinkle in some flour. Place the balls on parchment paper and refrigerate for 30-60 minutes to help them firm up. This chilling step means they hold together better when frying.
Step 4: Fry the Falafel Balls to Golden Perfection
Heat oil in a small pot over medium-high heat and fry the falafel in batches, about 2-3 minutes each, until golden brown and crispy on the outside. Place cooked falafel on paper towels to drain excess oil. If you prefer a lighter option, an air fryer works beautifully to get a similar crisp texture with less oil.
Step 5: Prepare the Wrap Ingredients and Tahini Dressing
While the falafel cools just slightly, chop your fresh vegetables – lettuce, tomatoes, pickles, and pickled or sumac onions. Make the tahini dressing by whisking tahini, lemon juice, salt, and cold water together until smooth and pourable but still rich. Adjust the water little by little until it hits that perfect drizzly texture.
Step 6: Assemble Your Falafel Wrap with Hummus, Fresh Vegetables, and Tahini Dressing Recipe
Lay your wrap flat and spread a generous amount of hummus down the center. Layer on shredded lettuce, tomato slices, pickles, and pickled onions. Nestle 4 falafel balls on top and then drizzle everything with your tahini dressing. Roll up tightly, wrap it in parchment paper for easy enjoyment, and get ready for a meal that bursts with flavor in every bite.
How to Serve Falafel Wrap with Hummus, Fresh Vegetables, and Tahini Dressing Recipe
Garnishes
Adding garnishes like fresh parsley, a sprinkle of sumac, or even a few pomegranate seeds not only adds vibrant color but also delivers an extra layer of freshness and zing that takes your wrap to the next level. Don’t be shy about scattering a little extra tahini drizzle or a squeeze of lemon for brightness just before serving.
Side Dishes
Serve this falafel wrap with classic sides like crunchy tabbouleh salad or a simple cucumber and tomato salad dressed with lemon and olive oil. A small bowl of extra hummus or baba ganoush pairs wonderfully if you want even more dips and spreads to savor alongside your wrap.
Creative Ways to Present
If you’re feeding a crowd or want to make this dish party-ready, slice the wraps into halves or thirds and secure them with colorful toothpicks. Arrange them on a platter with bowls of tahini sauce, pickled vegetables, and fresh herbs for a vibrant, interactive spread everyone will love.
Make Ahead and Storage
Storing Leftovers
Falafel balls can be stored in an airtight container in the refrigerator for up to 3 days. Keep the wraps and fresh vegetables separate if possible so they stay crisp and fresh when you’re ready to assemble again.
Freezing
Falafel freeze beautifully! Place fried falafel balls in a single layer on a baking sheet to freeze individually, then transfer to a freezer-safe bag or container. They keep well for up to 3 months and make for a quick, delicious bite anytime you want.
Reheating
Reheat frozen or refrigerated falafel in the oven or air fryer to restore their crispiness. Avoid microwaving unless you’re in a hurry, as it softens the texture. The wraps are best assembled fresh, but if needed, you can warm the wrap bread slightly before adding fillings.
FAQs
Can I make falafel without a food processor?
While a food processor makes the job easier and gives you perfectly textured falafel, you can finely chop the chickpeas and herbs by hand. It takes a little elbow grease but results in a deliciously rustic falafel.
Is it necessary to soak chickpeas overnight?
Yes, soaking dried chickpeas overnight is important for the right texture and flavor. It softens the chickpeas and allows them to blend into a mixture that holds together and fries up beautifully crisp.
Can I bake instead of fry the falafel?
Absolutely! Baking is a healthier alternative. Arrange falafel balls on a baking sheet, brush with a little oil, and bake at 400°F (200°C) for about 20-25 minutes, flipping halfway through until golden and crisp.
What can I use if I don’t have tahini?
If you don’t have tahini, try using a creamy nut butter like almond or cashew butter thinned with lemon juice and water. It won’t be quite the same but still delicious. Alternatively, a drizzle of plain yogurt mixed with garlic and lemon can add a tangy touch.
Can I make this recipe vegan?
Definitely! This recipe is naturally vegan as it uses plant-based ingredients like chickpeas, herbs, and tahini. Just double-check your wraps and pickled onions to ensure they don’t contain any animal products.
Final Thoughts
Whipping up this Falafel Wrap with Hummus, Fresh Vegetables, and Tahini Dressing Recipe is such a rewarding experience because it combines simple, fresh ingredients into a flavor-packed meal that feels like a celebration every time. Whether it’s a casual lunch or a special dinner, this wrap hits all the right notes and is fun to make. I can’t wait for you to try it and watch your family and friends become as obsessed as I am!
Print
Falafel Wrap with Hummus, Fresh Vegetables, and Tahini Dressing Recipe
- Prep Time: 12 hours 30 minutes
- Cook Time: 15 minutes
- Total Time: 12 hours 45 minutes
- Yield: 4 servings
- Category: Wraps & Sandwiches
- Method: Frying
- Cuisine: Middle Eastern
- Diet: Vegan
Description
This Falafel Wrap recipe features crispy homemade falafel balls wrapped in soft pita or flatbread, layered with fresh vegetables, tangy pickled onions, creamy hummus, and a smooth tahini dressing. Perfect for a flavorful and satisfying vegetarian meal that can be prepared in just 30 minutes, including frying time.
Ingredients
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, plus more if needed
- Salt and black pepper to taste
- Oil for frying
Wrap and Toppings
- 16 falafel balls (from above mixture)
- 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, ensuring enough room for them to expand as they absorb water and double in size.
- Prepare Falafel Mixture: Drain and rinse the soaked chickpeas well under cold water, then pulse them a few times in a food processor to roughly chop. Add the chopped parsley, cilantro, mint, green onions, garlic clove, flour, cumin, baking powder, water, salt, and black pepper. Pulse until well combined and finely chopped but still slightly textured.
- Form Falafel Balls: With wet hands, shape the mixture into 12-16 balls depending on your preferred size. Adjust the mixture by adding a tablespoon of water if crumbly or a spoon of flour if too wet.
- Chill the Falafel: Place the falafel balls on a parchment-lined tray and refrigerate for 30 to 60 minutes to help them firm up before frying.
- Fry Falafel: Heat oil in a small pot over medium-high heat. Fry the falafel balls in batches for 2-3 minutes until golden brown and crisp. Remove and place on paper towels to drain excess oil. Alternatively, an air fryer can be used if preferred.
- Prepare Wrap Ingredients: Chop the lettuce, tomato slices, pickles, and pickled or sumac onions. Prepare hummus and pita or wraps if making homemade versions.
- Make Tahini Dressing: In a small bowl, whisk together tahini, lemon juice, salt, and 2 tablespoons cold water until smooth. Add more water if needed to achieve a thick but pourable consistency.
- Assemble Wraps: Spread hummus vertically down the center of each wrap. Layer shredded lettuce, tomato slices, pickles, and pickled onions on top. Add 4 falafel balls each and drizzle generously with tahini dressing.
- Roll and Serve: Roll the wraps like burritos, wrapping them in parchment paper for easy handling. Serve immediately and enjoy your flavorful falafel wrap!
Notes
- Soaking chickpeas overnight is essential as canned chickpeas are too soft for proper falafel texture.
- Use wet hands to shape falafel balls to prevent sticking.
- Adjust water or flour in the falafel mixture if it’s too dry or too wet to hold together well.
- Frying in medium-high oil temperature ensures a crispy exterior and fully cooked inside.
- Pickled onions or sumac onions add a tangy flavor that complements the falafel perfectly.
- The tahini dressing can be adjusted in consistency by adding more cold water gradually.
- This recipe can be made vegan by using store-bought or homemade vegan hummus and wraps.
- For a lighter version, bake falafel balls at 375°F (190°C) for 20-25 minutes, flipping halfway through.
