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Easy Falafel Wrap

A crispy, savory delight featuring spicy falafel nestled in warm pita, drizzled with creamy tahini and topped with fresh veggies, perfect for family dinners or gatherings.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 4 wraps
Course: Dinner, Lunch, Main Course
Cuisine: Mediterranean, Middle Eastern
Calories: 350
Ingredients Method Notes

Ingredients
  

Falafel Mixture
  • 1 can 1 can of chickpeas (15 oz), drained and rinsed
  • 1 small small onion, roughly chopped
  • 2 cloves cloves of garlic
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup fresh cilantro, chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon baking powder
  • Salt and pepper, to taste
Wrap Components
  • 4 wraps wraps or pita bread
  • 1 cup lettuce, shredded
  • 1 cup tomatoes, diced
  • 1 cup cucumbers, shredded
  • 1/2 cup tahini sauce
  • Olive oil, for frying

Method
 

Prepare the Falafel Mixture
  1. In a food processor, combine drained chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, baking powder, salt, and pepper.
  2. Pulse until the mixture becomes a coarse paste. Be careful not to over-process it into a puree; you want some texture!
Chill the Mixture
  1. Transfer the falafel mixture to a bowl and refrigerate for about 30 minutes. Chilling helps the mixture firm up, making it easier to form into balls.
Shape the Falafel
  1. Once chilled, wet your hands and form the mixture into small balls or patties, about 1-2 inches in diameter.
Fry the Falafel
  1. In a frying pan, heat about 1/2 inch of olive oil over medium heat.
  2. Fry the falafel for 3-4 minutes per side until golden brown and crispy. Place on a paper towel to drain.
Assemble the Wrap
  1. Take your warm pita or wrap and layer in the falafel, followed by lettuce, tomatoes, cucumbers, and a drizzle of tahini sauce. Wrap it up tightly and enjoy!

Notes

Substitutions: If you're out of chickpeas, you can use canned fava beans for a different but equally delicious flavor. Timing: Make sure to allow enough time for chilling the falafel mixture for a firmer texture. Avoid Mistakes: Be careful not to overcrowd the pan while frying; this can lower the oil temperature and lead to soggy falafel.