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falafel wrap recipe

Quick And Easy Falafel Wrap Recipe

Falafel wraps are the perfect combination of crispy, spiced chickpea patties, fresh veggies, and creamy sauces wrapped in a soft flatbread.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Ingredients Method

Ingredients
  

For the Falafel
  • 1 cup dried chickpeas soaked overnight
  • 1 small onion, chopped
  • 2–3 garlic cloves, minced
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup fresh cilantro, chopped
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp paprika
  • 1/4 tsp cayenne pepper optional
  • 1/2 tsp baking powder
  • Salt to taste
  • 3 tbsp all-purpose flour or 3tbsp of chickpea flour for gluten-free
  • Vegetable oil for frying
For the Wrap
  • 4 large flatbreads or pita bread or gluten free alternative
  • 2 cups mixed veggies lettuce, tomatoes, cucumbers, shredded carrots, and red onions
  • 1/4 cup pickled turnips optional but recommended
Tahini Sauce (Vegan)
  • 1/4 cup tahini
  • 2 tbsp lemon juice
  • 1 clove garlic, minced
  • 2–3 tbsp water to thin
  • Pinch of salt
For the Yogurt Sauce
  • 1/2 cup plain Greek yogurt
  • 1 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tsp dried mint or fresh mint, finely chopped
  • Salt to taste

Method
 

Prepare the Falafel Mix
  1. Start by draining and rinsing the soaked chickpeas. Transfer them to a food processor along with the onion, garlic, parsley, cilantro, cumin, coriander, paprika, cayenne pepper, and salt. Pulse the mixture until it resembles coarse crumbs. Avoid over-processing; you don’t want a paste.
  2. Add the baking powder and flour to the mixture and pulse a few more times until everything combines. The mixture should hold together when pinched. If it feels too crumbly, add a bit more flour, one tablespoon at a time.
  3. Cover the falafel mix and refrigerate it for 30 minutes. This step allows the flavors to meld and makes shaping easier.
Shape and Fry the Falafel
  1. After chilling the mix, form small balls or patties (about 1.5 inches in diameter). Heat vegetable oil in a deep skillet over medium heat. Test the oil’s readiness by dropping a small piece of the mixture into it — it should sizzle immediately.
  2. Fry the falafel in batches, making sure not to overcrowd the pan. Turn them occasionally to ensure even browning. Fry each batch for about 3–4 minutes until golden and crispy. Transfer the cooked falafel to a plate lined with paper towels to drain excess oil.
Prepare the Sauces
  1. While the falafel cools slightly, whip up your sauces.
  2. For the tahini sauce, whisk tahini, lemon juice, garlic, and salt in a bowl. Gradually add water until you achieve a smooth, pourable consistency.
  3. For the yogurt sauce, combine yogurt, olive oil, lemon juice, dried mint, and salt in a bowl. Mix until well-blended.
  4. Pro tip: You can make these sauces ahead of time and store them in airtight containers in the fridge for up to three days.
Assemble the Wraps
  1. Warm the flatbreads briefly on a hot skillet or in the oven. Lay one flatbread on a clean surface. Spread a generous layer of your preferred sauce in the center.
  2. Add a handful of mixed veggies for crunch and freshness. Place 3–4 falafel pieces on top. Drizzle more sauce over the falafel, and if you’re feeling adventurous, add pickled turnips for an extra zing.
  3. Fold the wrap tightly, tucking in the sides as you roll. If needed, secure it with parchment paper or foil for easy handling.