Crispy Middle Eastern Falafel Wrap

Crispy Middle Eastern Falafel Wrap

These crispy, golden falafel wraps bring the vibrant flavors of the Mediterranean straight to your kitchen. Packed with fresh herbs and aromatic spices, these protein-rich chickpea patties are wrapped in soft pita with crisp vegetables and creamy tahini dressing for the perfect handheld meal.

No ratings yet

Print Pin Save

Course: Appetizer, Main Course

Cuisine: Mediterranean

Keyword: Falafel, Wrap

Prep Time: 20

Cook Time: 15

Total Time: 35

Servings:

Calories: 485kcal

Equipment

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

Do not use canned chickpeas as they will make the falafel mixture too wet and mushy

Test oil temperature by dropping a small piece of mixture - it should sizzle immediately

Falafel mixture can be prepared up to 24 hours ahead and refrigerated

For baked version, brush patties with oil and bake at 375°F for 25-30 minutes, flipping once

Add a pinch of baking powder to the mixture for extra fluffiness

Leftover falafel can be stored in refrigerator for 3 days and reheated in oven

Nutrition