Crispy Middle Eastern Falafel Wrap Recipe
I’ll be honest with you – I’m not exactly the type who grew up making falafel from scratch, but there’s something absolutely magical about biting into a perfectly crispy falafel wrap that makes all the effort worthwhile. The combination of that satisfying crunch giving way to tender, herb-packed goodness, all wrapped up with fresh veggies and creamy tahini, creates a flavor experience that’ll have you wondering why you ever settled for store-bought versions.
Why You’ll Love these Crispy Middle Eastern Falafel Wraps
Crunch – that’s the sound you want to hear when you bite into a perfectly fried falafel patty nestled inside a warm pita.
I’m telling you, these wraps will become your new obsession.
What makes them so irresistible? First, they’re incredibly versatile.
Feeling fancy? Add extra tahini. Want more crunch? Pile on those pickles.
They’re also surprisingly filling without being heavy. The chickpeas provide protein while fresh herbs keep everything bright and zippy.
Plus, let’s be honest – there’s something deeply satisfying about making your own falafel from scratch, even if your first batch turns out slightly lopsided.
What Ingredients are in Crispy Middle Eastern Falafel Wraps?
Let me tell you, gathering ingredients for falafel wraps feels a bit like assembling a Middle Eastern dream team. Each component plays its part in creating those crispy, flavorful patties that’ll make your taste buds do a happy dance.
The beauty of this recipe lies in its simplicity – most ingredients are probably already hanging out in your pantry or can be easily found at any grocery store. No fancy specialty items required, though I won’t judge if you get a little carried away in the international aisle.
Ingredients:
- 1 cup dried chickpeas
- 1 onion
- 2 garlic cloves
- 1 cup fresh parsley
- 1 cup fresh cilantro
- 2 tablespoons falafel spice blend
- Salt to taste
- Pita bread
- Lettuce leaves
- Fresh tomatoes
- Pickles
- Tahini dressing
A Few Things Worth Knowing
Here’s where things get interesting – using dried chickpeas instead of canned is absolutely vital. I know, I know, it requires planning ahead with that overnight soak, but trust me on this one.
Canned chickpeas will turn your falafel into mushy disappointment balls, and nobody wants that.
The fresh herbs make all the difference here. Sure, dried herbs are convenient, but fresh parsley and cilantro bring that bright, vibrant flavor that makes falafel sing. If you’re not a cilantro fan, you can double up on parsley instead.
Don’t stress too much about finding falafel spice blend – you can usually substitute with a mix of cumin, coriander, and a pinch of cayenne if that’s what you’ve got.
As for tahini dressing, you can make your own or grab a bottle from the store. Either way works perfectly fine for wrapping up these little golden nuggets of joy.
How to Make these Crispy Middle Eastern Falafel Wraps
Making crispy falafel wraps is honestly easier than you might think, though it does require a little patience and the right technique. The secret is in the preparation, and once you get the hang of it, you’ll wonder why you ever bought those frozen ones.
Getting Started with the Chickpeas
First things first – you need to deal with that 1 cup of dried chickpeas. This is where the overnight soaking comes in, and yes, you really do need to plan ahead. I usually throw them in a bowl with plenty of water before bed, and by morning they’re plump and ready to go. The chickpeas should roughly double in size and feel tender but not mushy when you press them.
Don’t cook the soaked chickpeas though. This is where many people mess up – we want them soft from soaking, not from cooking. Cooking them will add too much moisture and turn your falafel dreams into a sticky nightmare.
Blending the Perfect Mixture
Once your chickpeas are ready, drain them well and toss them into a food processor along with 1 onion (roughly chopped), 2 garlic cloves, 1 cup fresh parsley, 1 cup fresh cilantro, 2 tablespoons of falafel spice, and salt to taste.
Now comes the fun part – pulse everything together until you get a coarse, crumbly mixture that holds together when you squeeze it. The texture is essential here. You want it fine enough to hold together but not so fine that it turns into hummus. Think of it like coarse breadcrumbs that stick together when you press them.
If it’s too wet, the patties will fall apart in the oil. If it’s too dry, they’ll crumble before they even hit the pan.
Shaping and Frying
Now grab small handfuls of the mixture and form them into patties about the size of a golf ball, then flatten them slightly. Don’t make them too thick or they won’t cook through, but don’t make them paper-thin either or they’ll fall apart.
Heat your oil to medium-high heat – you want enough oil to come about halfway up the sides of your falafel patties. The oil is ready when a small piece of the mixture sizzles immediately when you drop it in.
Carefully place the patties in the hot oil and fry them until they’re golden brown on both sides, which usually takes about 3-4 minutes per side.
The Final Assembly
While the falafel are still warm, drain them on paper towels to get rid of excess oil. This step keeps them crispy instead of greasy.
Warm your pita bread slightly, then load it up with the hot falafel, fresh lettuce leaves, sliced tomatoes, pickles, and a generous drizzle of tahini dressing.
The key to a great wrap isn’t overstuffing it. You want everything to fit nicely without the pita tearing or ingredients falling out everywhere. Roll it up snugly, and you’ve got yourself a crispy, flavorful falafel wrap that’s way better than anything you’ll get from a restaurant.
Crispy Middle Eastern Falafel Wraps Substitutions and Variations
When you’re craving these crispy wraps but your pantry’s looking a little sparse, don’t panic – there are plenty of swaps that’ll still give you that satisfying crunch and flavor.
Can’t find dried chickpeas? Canned work, but drain and pat them dry first.
No fresh herbs? Dried parsley and cilantro cut the prep time in half.
I’ll use tortillas when pita’s nowhere to be found.
For the filling, swap lettuce with cabbage for extra crunch, or try cucumber instead of pickles.
Greek yogurt mixed with lemon makes a decent tahini substitute.
Even frozen falafel works when time’s tight.
What to Serve with Crispy Middle Eastern Falafel Wraps
These crispy falafel wraps deserve sides that complement their bold flavors without stealing the spotlight.
I love pairing them with creamy hummus and warm pita chips for extra texture contrast.
A simple cucumber salad with lemon dressing cuts through the richness beautifully.
Tabbouleh works perfectly too, adding fresh herbs that echo the falafel’s parsley and cilantro.
For something heartier, I’ll serve roasted vegetables like eggplant or zucchini.
They’re substantial enough to satisfy without competing.
Don’t overlook pickled turnips or olives, they add that tangy punch that makes Middle Eastern meals so satisfying and complete.
Final Thoughts
Falafel wraps have this amazing ability to make any weeknight feel special, don’t they? There’s something magical about that first bite, when the crispy exterior gives way to tender, herb-packed goodness inside.
I love how versatile these wraps are. Feeling fancy? Add some roasted red peppers. Want comfort food? Extra tahini does the trick. The beauty lies in their simplicity, really.
Sure, soaking chickpeas overnight requires planning ahead, but trust me, it’s worth every minute.
These wraps turn ordinary Tuesday dinners into something worth looking forward to.
Crispy Middle Eastern Falafel Wrap
Ingredients
For the Falafel:
- 1 cup dried chickpeas
- 1 onion roughly chopped
- 2 garlic cloves
- 1 cup fresh parsley
- 1 cup fresh cilantro
- 2 tbsp falafel spice blend
- Salt to taste
- Oil for frying
For Assembly:
- 4 pita breads
- 2 cups lettuce chopped
- 2 large tomatoes diced
- 1/2 cup pickles sliced
- Tahini dressing
Instructions
- Soak dried chickpeas in water overnight, ensuring they are completely covered.
- Drain and rinse the soaked chickpeas thoroughly.
- In a food processor, combine chickpeas, onion, garlic, parsley, cilantro, falafel spice, and salt. Pulse until mixture forms a coarse paste.
- Shape the mixture into small patties using your hands.
- Heat oil in a deep pan to 350°F (175°C).
- Carefully fry falafel patties in batches until golden brown and crispy, about 3-4 minutes per side.
- Remove falafel and drain on paper towels.
- Warm pita bread and fill with falafel, lettuce, tomatoes, pickles, and tahini dressing.
- Wrap tightly and serve immediately.
Notes
Nutrition
Frequently Asked Questions
Can I Make Falafel Ahead of Time and Freeze Them?
I’d recommend forming the patties first, then freezing them on a baking sheet. Once frozen, I’ll transfer them to freezer bags. They’ll keep for three months and fry beautifully straight from frozen.
How Long Do Leftover Falafel Wraps Stay Fresh in the Refrigerator?
I’d recommend eating leftover falafel wraps within 1-2 days when stored in the refrigerator. The bread and vegetables will get soggy quickly, so they’re best enjoyed fresh or assembled right before eating.
What’s the Best Oil Temperature for Frying Falafel Patties?
I recommend heating your oil to 350°F for perfectly crispy falafel. I’ll test it by dropping a small piece of mixture—it should sizzle immediately. Lower temperatures make greasy falafel, while higher temps burn the outside.
Can I Bake Falafel Instead of Frying for a Healthier Option?
Yes, I recommend baking falafel at 375°F for 25-30 minutes, flipping halfway through. You’ll get crispy results with less oil, making it healthier while maintaining delicious flavor and texture.
How Do I Prevent My Falafel Mixture From Falling Apart While Cooking?
I’ll guarantee your falafel mixture stays together by making it thick enough, chilling it for thirty minutes before cooking, and avoiding over-processing the chickpeas which creates a mushy texture.