Falafel Wrap
Crispy, spiced falafel patties are nestled in warm pita bread with fresh vegetables and a creamy tahini sauce. This satisfying vegan wrap is perfect for a quick and flavorful lunch or light dinner.
An original recipe by Forkin
- Total time
- 45 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 731 kcal
Allergen information: may contain gluten and sesame. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
falafel
- 250 gdried chickpea, soaked overnight
- 0.5 pcsyellow onion, roughly chopped
- 0.5 cupfresh parsley, roughly chopped
- 0.25 cupfresh cilantro, roughly chopped
- 3 clovegarlic, minced
- 1 tspground cumin
- 1 tspground coriander
- 0.75 tspsalt
- 0.25 tspblack pepper
- 0.5 tspbaking soda
frying
- 2 cupvegetable oil
tahini sauce
- 0.5 cuptahini
- 2 tbsplemon juice
- 1 clovegarlic, minced
- 0.25 cupcold water
- 0.25 tspsalt
assembly
- 4 pcspita bread
- 1 pcstomato, sliced
- 0.5 pcscucumber, sliced
- 1 cuplettuce, shredded
Equipment
large bowl · food processor · slotted spoon · paper towels · small bowl · whisk · deep skillet
The method
Step by step
- 1
Drain the soaked chickpeas thoroughly and pat them dry with a clean towel.
About 5 min
Cook’s note: Ensure chickpeas are very dry for the crispiest falafel.
- 2
In a food processor, combine the drained chickpeas, yellow onion, fresh parsley, fresh cilantro, garlic, ground cumin, ground coriander, salt, black pepper, and baking soda.
About 2 min
- 3
Pulse the mixture until it is finely ground but still has some texture, not a smooth paste. Scrape down the sides of the bowl as needed.
About 3 min
Cook’s note: Do not over-process, as this can make the falafel dense.
- 4
Transfer the falafel mixture to a bowl, cover, and refrigerate for at least 15 minutes to allow the flavors to meld and the mixture to firm up.
About 15 min
Cook’s note: This step helps prevent the falafel from falling apart during frying.
- 5
While the falafel mixture chills, prepare the tahini sauce. In a small bowl, whisk together the tahini, lemon juice, garlic, cold water, and salt until smooth and creamy.
About 5 min
Cook’s note: Add more cold water a teaspoon at a time if the sauce is too thick.
- 6
Heat the vegetable oil in a large deep skillet or a pot over medium-high heat until it reaches about 175°C (350°F).
About 5 min
Cook’s note: Use a thermometer to ensure the oil is at the correct temperature for even cooking.
- 7
Form the falafel mixture into small patties or balls, about 1.5 inches in diameter.
About 5 min
Cook’s note: A falafel scoop or two spoons can help create uniform shapes.
- 8
Carefully place a few falafel patties into the hot oil, being careful not to overcrowd the pan. Fry for 3-4 minutes per side, or until golden brown and cooked through.
About 8 min
Cook’s note: Frying in batches helps maintain the oil temperature and ensures even cooking.
- 9
Remove the cooked falafel with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
About 1 min
- 10
Warm the pita bread according to package instructions, often by lightly toasting or heating in a microwave.
About 2 min
Cook’s note: Warm pita is softer and easier to fill without tearing.
- 11
Assemble the wraps by spreading a generous amount of tahini sauce inside each warm pita.
About 1 min
- 12
Fill each pita with several falafel patties, sliced tomato, sliced cucumber, and shredded lettuce.
About 1 min
- 13
Serve immediately and enjoy your falafel wraps.
Per serving
Nutrition
- Calories
- 730.5kcal
- Protein
- 22.3g
- Carbs
- 79.8g
- Fat
- 37.2g
- Fibre
- 16.4g
- Sugar
- 13.2g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover falafel and sauce separately in airtight containers in the refrigerator.
Reheat falafel in a dry skillet or oven until crispy. Tahini sauce should not be reheated.