Description
This Falafel Wrap recipe combines crispy, homemade falafel balls with fresh vegetables, creamy hummus, and a tangy tahini dressing, all wrapped in your choice of pita or flatbread. Perfectly balanced with herbs and spices, this Mediterranean-inspired wrap offers a delicious and satisfying vegetarian meal ready 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
- 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 Ingredients
- 16 falafel balls – store bought or homemade
- 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
Instructions
- Soak Chickpeas: In a large bowl, soak the dried chickpeas in plenty of water overnight or for at least 8 hours, allowing the chickpeas to double in size.
- Prepare Chickpeas: Drain and rinse the soaked chickpeas well under cold water. Place them in a food processor and pulse a few times until roughly chopped but not pureed.
- Add Herbs and Seasonings: Roughly chop parsley, cilantro, mint, and green onions. Add these along with the garlic clove, flour, cumin, baking powder, water, salt, and black pepper to the food processor.
- Process Falafel Mixture: Pulse the mixture until well combined and finely chopped but still retaining some texture. Avoid making it too smooth.
- Form Falafel Balls: With wet hands, shape the mixture into 12-16 falafel balls depending on your preferred size. Adjust consistency by adding a tablespoon of water if crumbly or a spoon of flour if too wet.
- Chill Falafel Balls: Arrange falafel balls on a parchment-lined tray and refrigerate for 30-60 minutes to help them firm up.
- Fry Falafel: Heat oil in a small pot over medium-high heat. Fry falafel balls in batches for 2-3 minutes until golden brown and crispy. Drain on paper towels to remove excess oil. Alternatively, use an air fryer to cook them.
- Prepare Wrap Ingredients: Chop vegetables, pickles, and pickled onions. If making homemade hummus or pita bread, prepare them accordingly.
- Make Tahini Dressing: In a small bowl, whisk together tahini, lemon juice, salt, and 2 tablespoons cold water until smooth. Add more water as needed to reach a thick but pourable consistency.
- Assemble Wraps: Spread hummus vertically along the center of each wrap. Layer shredded lettuce, tomato slices, pickles, and pickled onions on top.
- Add Falafel and Finish: Place 4 falafel balls on each wrap, drizzle with tahini dressing, roll the wrap like a burrito, and optionally wrap in parchment paper for easy handling. Serve immediately and enjoy!
Notes
- Soaking chickpeas overnight is essential for the proper texture of falafel.
- If the falafel mixture is too dry or crumbly, add small amounts of water to help bind it; if too wet, add a little more flour.
- You can opt to bake or air fry the falafel as a healthier alternative to frying.
- Store falafel balls in the refrigerator up to 24 hours before frying for convenience.
- Use fresh herbs for the best flavor in your falafel mixture.
- Adjust tahini dressing consistency by adding water gradually until desired thickness is reached.
