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
- 2 tablespoons tahini
- ½ lemon, juiced
- Pinch of salt
- 2–4 tablespoons cold water
- 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 or any flour)
- 1 teaspoon cumin
- ½ teaspoon baking powder
- 2 tablespoons water
- Salt and black pepper to taste
- Oil for frying
Instructions
- In a large bowl, soak the dried chickpeas in water overnight or for at least 8 hours. Ensure there is enough room in the bowl as the chickpeas will double in size.
- Drain the soaked chickpeas and rinse well under cold water. Place them in a food processor and pulse a few times until roughly chopped.
- Roughly chop the parsley, cilantro, mint, and green onions. Add them to the food processor along with the garlic clove, flour, cumin, baking powder, and water. Add salt and black pepper to taste.
- Pulse until well combined and finely chopped but still slightly textured.
- With wet hands, form the mixture into 12-16 falafel balls, depending on your preferred size. If the mixture feels crumbly, add a tablespoon of water. If too wet, add a spoon of flour.
- Place the falafel balls on a tray lined with parchment paper and refrigerate for 30-60 minutes.
- Heat oil in a small pot over medium-high heat and fry the falafel balls in batches for 2-3 minutes until golden brown. Place them on a plate lined with paper towels to absorb excess oil. Alternatively, use an air fryer if preferred.
- Prepare the wrap ingredients – chop the veggies, pickles, and pickled onions. If using homemade hummus or pita bread, follow respective recipes.
- To make the tahini dressing, whisk tahini, lemon juice, salt, and 2 tablespoons of cold water in a small bowl until smooth. Add more cold water as needed for a thick yet runny consistency.
- Assemble the falafel wrap by spreading hummus vertically in the center of each wrap. Layer lettuce, tomatoes, pickles, and onions on top.
- Add 4 falafel balls on top, drizzle with tahini dressing, and roll the wrap like a burrito. Wrap it in parchment paper for easy handling and enjoy!
Notes
- If the falafel mixture is too crumbly, add more water.
- If the mixture is too wet, add extra flour.
- For a healthier option, cook falafel in an air fryer instead of frying.
- Parchment paper wrapping helps keep the wrap neat and portable.
- Homemade hummus and pita bread elevate the flavor of the wraps.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying, Assembling
- Cuisine: Middle Eastern
- Diet: Vegetarian
Nutrition
- Serving Size: 1 wrap
- Calories: 350
- Sugar: 3g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg
