Go Back
Easy falafel wrap filled with fresh vegetables and hummus on a plate

Easy Falafel Wrap

Crispy on the outside and delectably tender on the inside, Easy Falafel Wraps are a delightful explosion of flavors featuring chickpeas, fresh vegetables, and creamy tahini sauce.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Course, Snack
Cuisine: Middle Eastern
Calories: 350
Ingredients Method Notes

Ingredients
  

For the falafel mixture
  • 1 can (15 oz) chickpeas (drained and rinsed)
  • 2 cloves garlic (minced)
  • 1 small onion (chopped)
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/4 cup fresh parsley (chopped)
  • 1/4 cup all-purpose flour Add more if needed.
  • 1 tsp salt
  • 1/2 tsp pepper
For assembly
  • Pita bread or flatbreads For wrapping.
  • 1 cup lettuce (shredded)
  • 1 medium tomato (sliced)
  • Tahini sauce For drizzling.

Method
 

Prepare the Falafel Mixture
  1. In a food processor, combine chickpeas, garlic, onion, cumin, coriander, parsley, salt, and pepper. Pulse until the mixture is coarsely blended but not pureed. Transfer to a bowl and stir in flour. If the mixture feels too wet, add a bit more flour until it holds together.
Form the Falafel Balls
  1. With your hands, shape tablespoon-sized portions of the mixture into small balls or patties. Place them on a baking sheet lined with parchment paper.
Fry or Bake the Falafel
  1. If frying, heat oil in a pan over medium heat and fry falafel until golden brown on all sides, about 3-4 minutes per side. If baking, preheat your oven to 375°F (190°C) and bake for 20-25 minutes, flipping halfway through until golden.
Assemble Your Wrap
  1. Take a pita or flatbread and layer it with shredded lettuce, sliced tomato, and a few falafel balls. Drizzle with tahini sauce, wrap it up, and enjoy!

Notes

Substitutions: You can swap out chickpeas for fava beans for an authentic twist. Use gluten-free flour for a gluten-free version. Timing: Make sure your oil is hot enough for frying—too cold, and the falafel will absorb oil and become soggy. Common Mistakes to Avoid: Don’t skip the step of chilling the falafel mixture for at least 30 minutes before frying or baking to help the falafel hold together. Storing: Refrigerate leftovers in an airtight container for up to 3 days. You can freeze the falafel before cooking. To reheat, place in a preheated oven at 350°F (175°C) for around 15 minutes.