Description
A delicious and wholesome Falafel Wrap packed with crispy homemade or store-bought falafel, fresh vegetables, creamy hummus, and a tangy tahini dressing. Perfect for a flavorful and protein-rich lunch that satisfies cravings with every bite.
Ingredients
Units
Scale
Falafel Balls
- 1 cup dried chickpeas, soaked overnight
- 1 cup parsley
- 1 cup cilantro (coriander)
- 10 mint leaves
- 4 green onions
- 1 garlic clove
- 2 tablespoons flour (chickpea flour recommended)
- 1 teaspoon cumin
- 1/2 teaspoon baking powder
- 2 tablespoons water
- Salt and black pepper to taste
- Oil for frying
Wrap Assembly
- 16 falafel balls (store-bought or homemade)
- 4 wraps of choice or pita bread
- 3/4 cup hummus (store-bought or homemade)
- Sumac onions
- Shredded lettuce
- Tomato slices
- Pickles
Tahini Dressing
- 2 tablespoons tahini
- 1/2 lemon, juiced
- Good pinch of salt
- 2 to 4 tablespoons cold water
Instructions
- Prepare the Falafel Mixture: Drain the soaked chickpeas well and place them in a food processor along with parsley, cilantro, mint leaves, green onions, and garlic clove. Pulse until you achieve a coarse but combined mixture.
- Add Dry Ingredients and Seasoning: Transfer the mixture to a bowl, add flour, cumin, baking powder, salt, black pepper, and water. Mix thoroughly to form a dough-like consistency that holds together when shaped.
- Shape the Falafel Balls: Using your hands or a spoon, form the mixture into small balls or patties about 1 to 1.5 inches in diameter. Place them on a tray ready to fry.
- Heat the Oil and Fry: Pour oil into a deep frying pan or skillet to about an inch depth and heat over medium-high heat. Once hot, carefully add the falafel balls in batches. Fry for 3-4 minutes on each side or until golden brown and crispy. Remove and drain on a paper towel.
- Prepare the Tahini Dressing: In a small bowl, whisk together tahini, lemon juice, salt, and cold water. Adjust water quantity to achieve a smooth, pourable consistency.
- Assemble the Wraps: Lay out the wraps or pita breads. Spread a generous amount of hummus on each. Add several falafel balls, then top with sumac onions, shredded lettuce, tomato slices, and pickles. Drizzle with the tahini dressing.
- Serve: Roll up the wraps tightly and serve immediately for the best flavors and texture.
Notes
- Use dried chickpeas soaked overnight for the best texture in your falafel—canned chickpeas won’t yield as good results.
- The frying oil should be hot enough so the falafel sizzle immediately, but not smoking, to ensure a crispy outside and cooked interior.
- This wrap can be customized with your favorite fresh vegetables or sauces for added flavor.
- Store leftover falafel in an airtight container in the refrigerator and reheat in a skillet to retain crispiness.
- Sumac onions add a tangy punch and are worth making if you have time.
Nutrition
- Serving Size: 1 wrap
- Calories: 445 kcal
- Sugar: 10 g
- Sodium: 506 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 63 g
- Fiber: 16 g
- Protein: 20 g
- Cholesterol: 0 mg
