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Easy Falafel Wrap

A delightful combination of crispy falafel balls, fresh veggies, and tahini sauce wrapped in warm pita, providing a flavorful and satisfying meal.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Lunch, Main Course
Cuisine: Middle Eastern, Vegetarian
Calories: 300
Ingredients Method Notes

Ingredients
  

Falafel Mixture
  • 1 cup canned chickpeas, drained and rinsed For best texture, use soaked dried chickpeas instead.
  • 1/4 cup chopped onion
  • 2 cloves garlic, minced
  • 1/4 cup fresh parsley, chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons all-purpose flour
  • Vegetable oil for frying Use enough for deep frying.
Serving Ingredients
  • Pita bread or wraps Choose your preferred type.
  • Lettuce Use any variety you enjoy.
  • Tomatoes, chopped
  • Cucumbers, sliced
  • Tahini sauce For drizzling.

Method
 

Preparation
  1. In a food processor, combine the drained chickpeas, chopped onion, minced garlic, fresh parsley, ground cumin, ground coriander, salt, black pepper, and flour. Pulse until the mixture is coarse but holds together; don’t over-process.
  2. With wet hands, form the mixture into small balls or patties, about 1 inch in diameter.
  3. In a deep skillet, heat vegetable oil over medium heat. You’ll know it’s ready when a small piece of the mixture sizzles when dropped in.
Cooking
  1. Carefully place the falafel balls into the hot oil, ensuring not to crowd the pan. Fry until golden brown on all sides, about 3-4 minutes per side. Remove and drain on paper towels.
Assembly
  1. Take the pita bread or wrap, layer it with fresh lettuce, chopped tomatoes, and cucumbers, then add the crispy falafel. Drizzle with tahini sauce for that extra flavor burst!
Serving
  1. Enjoy your Easy Falafel Wrap warm and crunchy, perfect for an invigorating meal!

Notes

For the best texture, use dried chickpeas that have been soaked overnight instead of canned chickpeas. Adjust spices to taste, adding cayenne for extra heat. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat in a preheated oven at 350°F for about 10 minutes.