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Falafel Wraps

These Flavorful Falafel Wraps are crispy on the outside and tender on the inside, filled with chickpeas and fresh vegetables, topped with a tangy tahini sauce.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Lunch, Main Course
Cuisine: Middle Eastern
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Falafel
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1/4 cup fresh parsley, chopped
  • 2 tablespoons fresh cilantro, chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon red chili powder adjust to taste
  • to taste Salt
  • 2 tablespoons flour optional, for binding
For the Wrap
  • 4 whole wheat pita breads or tortillas
  • 1 cup lettuce, shredded
  • 1 cup tomatoes, diced
  • 1 cucumber sliced
  • 1 carrot grated
  • 1/2 cup tahini sauce or your favorite yogurt sauce

Method
 

Preparation
  1. In a food processor, combine chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, baking powder, chili powder, and salt. Pulse until the mixture is finely blended but not a smooth paste. If it’s too wet, add flour a tablespoon at a time to help bind.
  2. Shape the mixture into small balls or patties, about 1-2 inches in diameter.
Cooking
  1. In a deep skillet or frying pan, add enough oil to submerge the falafel halfway. Heat on medium-high until hot (about 350°F).
  2. Carefully drop in the falafel balls, ensuring not to overcrowd the pan. Fry until golden brown and crispy, around 3-4 minutes on each side. Once done, remove and drain on paper towels.
Assembly
  1. Take a pita or tortilla and layer with lettuce, tomato, cucumber, carrot, and 2-3 falafel. Drizzle tahini sauce or yogurt sauce on top.
  2. Fold the pita or tortilla around the fillings and enjoy your delicious homemade Falafel Wraps!

Notes

Feel free to experiment with herbs; you can swap parsley or cilantro for spinach or even arugula. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. You can freeze uncooked falafel balls for future use.