Description
Description
These easy falafel wraps are a wholesome and flavorful meal, perfect for lunch or dinner. Made with crispy, golden falafel, fresh vegetables, and creamy tahini sauce, they’re wrapped in soft pita bread for the ultimate Mediterranean-inspired dish. Whether you’re a fan of classic street food or looking for a healthy, plant-based option, these falafel wraps are sure to satisfy
Ingredients
Scale
- For the Falafel:
- 1 cup dried chickpeas (soaked overnight)
- 1 small onion, roughly chopped
- 3 garlic cloves
- 1/2 cup fresh parsley
- 1/2 cup fresh cilantro
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons all-purpose flour (or gluten-free flour for GF option)
- Vegetable oil for frying
- For the Wraps:
- 4 large pita breads
- 1 cup lettuce, shredded
- 1 cup tomatoes, diced
- 1/2 cup red onion, thinly sliced
- 1/2 cup cucumber, sliced
- 1/2 cup tahini sauce or hummus
Instructions
- Prepare the Falafel Mixture:
- Drain the soaked chickpeas and add them to a food processor with onion, garlic, parsley, cilantro, cumin, coriander, baking powder, salt, and flour.
- Pulse until the mixture resembles coarse sand and holds together when pressed. Refrigerate for 30 minutes.
- Shape and Fry:
- Scoop small portions of the mixture and form into balls or patties. Heat vegetable oil in a skillet over medium heat and fry the falafel until golden brown and crispy, about 3-4 minutes per side. Drain on paper towels.
- Assemble the Wraps:
- Warm the pita bread in a skillet or microwave. Spread tahini sauce or hummus on each pita.
- Add lettuce, tomatoes, onions, cucumbers, and 3-4 falafel pieces to each wrap.
- Serve:
- Roll or fold the pita to secure the fillings. Serve immediately with extra sauce on the side.
Notes
- For a baked option, place falafel on a greased baking sheet and bake at 375°F (190°C) for 20-25 minutes, flipping halfway.
- Serve with pickles or spicy harissa for extra flavor.
- Store leftover falafel in an airtight container in the fridge for up to 3 days.
- Prep Time: 15
- Cook Time: 20
- Category: Main Course