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Falafel wraps are my go-to fix for busy weeknights and quick lunches, with crunchy chickpea patties, loads of fresh veggies, and creamy sauce all bundled up in warm flatbread. This recipe simplifies the process for home cooks and guarantees golden crispy falafel without deep frying or fancy equipment. You will have a wholesome meal on the table in less time than it takes to order takeout and your kitchen will smell incredible.
I whipped up these falafel wraps after a late grocery run using just what was in my pantry and crisper drawer. Now friends always ask to come over when I’m making them because they are that satisfying and fuss-free.
Ingredients
- Dried chickpeas: soak overnight for flavor and texture canned chickpeas do not work the same
- Fresh parsley and cilantro: for herby color choose bright green leaves with no soggy stems
- Cumin and coriander: for a smoky and earthy note try to find whole seeds and grind fresh
- Paprika and cayenne: for gentle heat smoky paprika adds depth
- Baking powder: gives the falafel their signature tender crumb
- Flour: binds everything together you can use chickpea flour for gluten free
- Vegetable oil: for pan-frying a neutral oil keeps flavors clean
- Flatbreads or pita bread: are the classic wrap base look for soft and flexible rounds
- Mixed salad veggies: like lettuce tomatoes cucumbers carrots and onions bring crunch
- Pickled turnips: add traditional tang and color optional but highly recommended
- Tahini: brings creamy nutty richness you want well-stirred and pourable tahini
- Lemon juice: adds a zippy brightness to both sauces use freshly squeezed
- Greek yogurt: is the base for a creamy mint yogurt sauce use whole milk for extra creaminess
- Dried or fresh mint: takes your yogurt sauce to the next level
- Salt and olive oil: are essentials for balancing flavors choose a quality olive oil for the yogurt sauce
Instructions
- Prepare the Falafel Mixture:
- Drain and rinse the soaked chickpeas thoroughly. Add to a food processor with chopped onion, garlic, parsley, cilantro, cumin, coriander, paprika, cayenne, and salt. Pulse this mixture until it becomes coarse and grainy, stopping to scrape down the sides so ingredients blend evenly. Do not let it turn into a paste—the texture should resemble big bread crumbs.
- Add Binders:
- To the chickpea mixture, add baking powder and flour. Pulse just a few times to combine. Pinch the mixture between your fingers. If it sticks together easily you are ready. If it falls apart add more flour one spoonful at a time and pulse again until the texture is right.
- Chill the Mix:
- Cover the bowl and refrigerate the falafel mixture for at least thirty minutes. This helps the flavors meld and makes it easier to form perfect falafel balls.
- Shape and Fry:
- Scoop out small handfuls of chilled mixture and roll into balls or small patties about one and a half inches wide. Pour enough oil into a skillet to reach about an inch up the sides. Heat over medium until a drop of mixture sizzles on contact. Fry falafel in batches giving them space in the pan and turning gently to brown all sides. They should cook three to four minutes until golden. Set cooked falafel on a plate lined with paper towels.
- Make the Tahini Sauce:
- In a small bowl whisk tahini with lemon juice and minced garlic plus a pinch of salt. Gradually add water and keep whisking until the sauce is smooth pale and pourable.
- Make the Yogurt Sauce:
- For the yogurt sauce stir together Greek yogurt olive oil lemon juice mint and salt until creamy and flecked with mint.
- Assemble the Wraps:
- Warm flatbreads in a skillet until pliable. Lay a flatbread on a clean surface and spread with a generous layer of tahini or yogurt sauce in the center.
- Fill and Fold:
- Top the sauce with a big handful of mixed veggies. Nestle three to four falafel pieces on the veggies and drizzle with another spoonful of sauce. Add pickled turnips if you have them. Fold the bread around the filling snugly tucking in the edges as you roll. Wrap in parchment for easy eating.
The Greek yogurt sauce is always the first thing to disappear at my house—my kids dunk everything in it and even ask for extra in their lunchboxes. Watching everyone gather around the table and build their own wraps turns a simple meal into a hands-on family event.
Storage Tips
Store leftover falafel on a paper towel in an airtight container in the fridge for up to four days. Reheat them in a skillet over low heat to crisp them up again. Both sauces will keep for three to four days when refrigerated separately and flatbreads will stay soft if wrapped tightly.
Ingredient Substitutions
You can swap out parsley or cilantro if you do not have both on hand—just double up on whichever you have. Chickpea flour is perfect for gluten free falafel and oat flour also works in a pinch. For a vegan sauce use only tahini and skip the yogurt or substitute with a plant based yogurt.
Serving Suggestions
Pile falafel onto a salad for a lighter meal or serve as part of a Mediterranean style spread with olives hummus and tabbouleh. Tucking pickled veggies or spicy peppers into each wrap gives them a special twist. These wraps make a perfect lunchbox meal since nothing needs to be hot to be delicious.
Cultural History
Falafel first became popular street food in Egypt and the Levant and it is now beloved worldwide. Every region adds its own twist with fresh herbs and different sauces making every bite unique. The wrap version makes for a more portable and modern meal but the core flavors remain purely traditional.
Seasonal Adaptations
Try roasted root vegetables for fall Swap in diced cucumbers and tomatoes for peak summer freshness Add tender spring greens or radishes in early spring
Success Stories
A friend of mine made these wraps for a yoga retreat and they were a hit with the whole group including a few skeptics who had never tried falafel before. She said the crispiness won everyone over and now it is a potluck request.
Freezer Meal Conversion
Form uncooked falafel balls and freeze on a baking sheet then transfer to a freezer bag. They can go straight from freezer to hot oil or oven and just need one or two extra minutes of cooking time. This is the best way to have fresh falafel flavor whenever you need it.
Some of my favorite wraps use rainbow veggies and a warm drizzle of extra tahini over the finished wrap. Once you master the basics you will find yourself craving these wraps in all seasons.
Recipe FAQs
- → Can I use canned chickpeas for falafel?
It's best to use dried chickpeas soaked overnight for authentic texture. Canned chickpeas can lead to mushy falafel that may not hold together well.
- → How do I keep my falafel from falling apart when frying?
Add enough flour and pulse the mixture until it holds together when pinched. Chilling the mixture before shaping also helps bind it.
- → What veggies work well inside the wrap?
Crisp lettuce, cucumber, tomato, carrot, and onions add freshness and crunch, but you can mix in your favorites or whatever is on hand.
- → Are there gluten-free options?
Yes, use chickpea flour in the falafel and choose gluten-free flatbread alternatives for a gluten-free version.
- → Can I bake falafel instead of frying?
Absolutely! Arrange falafel on a parchment-lined tray, brush with oil, and bake at 400°F (200°C) until golden, flipping once.
- → How do I make vegan sauce for the wrap?
The tahini sauce included is vegan; simply whisk tahini with lemon, garlic, salt, and water until smooth.