Quick Easy Falafel Wraps (Print Version)
# Ingredients:
→ Falafel
01 -
1 cup dried chickpeas, soaked overnight
02 -
1 small onion, finely chopped
03 -
2-3 garlic cloves, minced
04 -
1/4 cup fresh flat-leaf parsley, chopped
05 -
1/4 cup fresh cilantro, chopped
06 -
1 teaspoon ground cumin
07 -
1 teaspoon ground coriander
08 -
1/2 teaspoon paprika
09 -
1/4 teaspoon cayenne pepper (optional)
10 -
1/2 teaspoon baking powder
11 -
Salt to taste
12 -
3 tablespoons all-purpose flour or chickpea flour (for gluten-free option)
13 -
Vegetable oil, for frying
→ Wrap Components
14 -
4 large flatbreads or pita breads (use gluten-free flatbread if required)
15 -
2 cups mixed salad vegetables (lettuce, tomatoes, cucumbers, shredded carrots, red onions)
16 -
1/4 cup pickled turnips (optional)
→ Tahini Sauce
17 -
1/4 cup tahini
18 -
2 tablespoons lemon juice
19 -
1 clove garlic, minced
20 -
2-3 tablespoons water
21 -
Pinch of salt
→ Yogurt Sauce
22 -
1/2 cup plain Greek yogurt
23 -
1 tablespoon extra-virgin olive oil
24 -
1 tablespoon lemon juice
25 -
1 teaspoon dried mint or finely chopped fresh mint
26 -
Salt to taste
# Instructions:
01 -
Drain and rinse the soaked chickpeas. Place chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, paprika, cayenne pepper, and salt in a food processor. Pulse until mixture forms coarse crumbs, taking care not to over-process. Add baking powder and flour. Pulse again until mixture holds together when pinched, adding extra flour if necessary. Cover and refrigerate for 30 minutes.
02 -
With damp hands, form chilled falafel mixture into balls or patties approximately 4 cm in diameter. Heat vegetable oil in a deep skillet over medium heat. Test the oil with a small piece of mixture; it should sizzle immediately. Fry falafel in batches, turning occasionally, for 3–4 minutes or until golden brown and crisp. Drain on paper towel-lined plate.
03 -
For the tahini sauce, whisk together tahini, lemon juice, garlic, salt, and gradually add water until smooth and pourable. For the yogurt sauce, combine Greek yogurt, olive oil, lemon juice, mint, and salt in a bowl. Stir until well blended.
04 -
Warm flatbreads briefly in a skillet or oven. Lay a flatbread on a work surface and spread a generous layer of desired sauce. Top with mixed salad vegetables, 3–4 falafel pieces, and additional sauce. Include pickled turnips if desired. Fold tightly, tucking in sides as you roll. Wrap in parchment or foil for ease.
05 -
Serve warm with sides such as baked sweet potato fries or fresh tabbouleh. Adjust fillings to preference, adding roasted eggplant or hummus if desired. For gatherings, set up a wrap bar for personalized assembly.
# Notes:
01 -
Sauces can be prepared in advance and stored in airtight containers in the refrigerator for up to three days.
02 -
For a gluten-free version, substitute flatbreads and flour with suitable alternatives.