Description

This Falafel Wrap recipe combines crispy, golden falafel balls made from soaked chickpeas and fresh herbs with creamy hummus, crisp lettuce, tangy pickled onions, and a zesty tahini dressing, all wrapped in warm pita bread or your choice of wrap. Perfect for a nutritious and flavorful vegetarian meal, this recipe uses a frying method for the falafel, delivering a satisfying crunch and vibrant taste in just 30 minutes.

Ingredients

Scale

Falafel Balls

1 cup dried chickpeas, soaked overnight
1 cup parsley, roughly chopped
1 cup cilantro (coriander), roughly chopped
10 mint leaves, roughly chopped
4 green onions, roughly chopped
1 garlic clove
2 tablespoons flour (chickpea flour or any flour)
1 teaspoon cumin
½ teaspoon baking powder
2 tablespoons water
Salt and black pepper to taste
Oil for frying

Wrap Assembly

16 falafel balls – store bought or homemade (from above)
4 wraps of choice or pita bread
¾ cup hummus – store bought or homemade
Pickled onions or sumac onions
Shredded lettuce
Tomato slices
Pickles

Tahini Dressing

2 tablespoons tahini
½ lemon, juiced
Pinch of salt
2–4 tablespoons cold water

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Instructions

Soak Chickpeas: In a large bowl, soak the dried chickpeas in water overnight or for at least 8 hours. Make sure the bowl is large enough as the chickpeas will double in size.
Prepare Chickpeas: Drain the soaked chickpeas and rinse well under cold water. Place them in a food processor and pulse a few times to roughly chop.
Combine Ingredients: Roughly chop parsley, cilantro, mint, and green onions. Add them to the food processor along with the garlic clove, flour, cumin, baking powder, and water. Season with salt and black pepper.
Process Mixture: Pulse until the mixture is finely chopped and well combined but still retains some texture.
Shape Falafel Balls: With wet hands, form the mixture into 12-16 balls depending on preferred size. Adjust the consistency by adding water if crumbly or flour if too wet.
Chill Falafel: Place shaped falafel balls on parchment-lined tray and refrigerate for 30 to 60 minutes to set.
Fry Falafel: Heat oil in a small pot over medium-high heat. Fry falafel balls in batches for 2-3 minutes until golden brown. Drain on paper towels to remove excess oil. Alternatively, cook in an air fryer if preferred.
Prepare Wrap Ingredients: Chop lettuce, tomatoes, pickles, and pickled onions. Prepare hummus and pita bread if making homemade.
Make Tahini Dressing: In a bowl, whisk tahini, lemon juice, salt, and 2 tablespoons cold water until smooth. Add more water to achieve a thick yet pourable consistency.
Assemble Wrap: Spread hummus vertically down the center of each wrap. Layer with shredded lettuce, tomato slices, pickles, and onions.
Add Falafel and Dressing: Place 4 falafel balls on top, drizzle with tahini dressing, then roll the wrap burrito-style. Wrap in parchment paper for easier handling and serve.

Notes

You can substitute store-bought falafel balls to skip making falafel from scratch.
Adjust the water and flour in the falafel mixture to get the right texture for shaping.
For a healthier option, consider air frying the falafel instead of deep frying.
Pickled onions or sumac onions add a nice tangy contrast; add according to preference.
Homemade hummus and pita bread elevate the wrap but store-bought versions work well for convenience.
Serve immediately after assembly for the best texture and flavor.

Prep Time: 8 hours 15 minutes
Cook Time: 10 minutes
Category: Main Course
Method: Frying
Cuisine: Middle Eastern