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
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, 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.
