Mouthwatering Homemade Falafel Wrap Recipe

Ingredients

  • 1 cup dried chickpeas
  • 1/2 large onion, roughly chopped (about 1 cup)
  • 2 tablespoons finely chopped fresh parsley
  • 2 tablespoons finely chopped fresh cilantro
  • 1 teaspoon salt
  • 1/2-1 teaspoon dried hot red pepper
  • 4 cloves of garlic
  • 1 teaspoon cumin
  • 1 teaspoon baking powder
  • 4-6 tablespoons flour
  • Soybean or vegetable oil for frying
  • 4 large tortilla wraps
  • 1 cup chopped fresh lettuce
  • 1 cup chopped tomatoes
  • 1/2 cup chopped cucumber
  • 1/2 cup chopped fresh parsley
  • 1/2 cup tahini sauce

Steps and instructions

  1. Place dried chickpeas in a bowl and cover with cold water. Allow to soak overnight, then drain. Or, you can use canned chickpeas, rinsed.
  2. Place drained, uncooked chickpeas, and onions in the bowl of a food processor fitted with a steel blade. Add the parsley, cilantro, salt, hot pepper, garlic, and cumin. Process until blended but not pureed.
  3. Sprinkle in the baking powder and 4 tablespoons of the flour, and pulse. You want to add enough bulgur or flour so that the dough forms a small ball and no longer sticks to your hands. Turn into a bowl and refrigerate, covered, for several hours.
  4. Form the chickpea mixture into balls about the size of walnuts, or use a falafel scoop, available in Middle-Eastern markets.
  5. Heat 3 inches of oil to 375 in a deep pot or wok and fry 1 ball to test. If it falls apart, add a little flour. Then fry about six balls at once for a few minutes on each side, or until golden brown. Drain on paper towels.
  6. Place the fried falafel on a tortilla wrap. Top with lettuce, tomatoes, cucumber, parsley, and tahini sauce.
  7. Roll up the tortilla, tucking in one end to keep the fillings inside. Repeat with the remaining ingredients.
  8. Serve the falafel wraps immediately, or wrap in foil and heat in the oven for about 10 minutes before serving.

Tools for making

  • Food processor - Needed to blend the chickpeas, onions, and other ingredients into a smooth mixture.
  • Deep pot or wok - Used for frying the falafel balls in hot oil.
  • Paper towels - Used to drain the fried falafel balls and remove excess oil.
  • Tortilla wraps - The base for wrapping the falafel and other fillings.
  • Knife - Used for chopping the lettuce, tomatoes, cucumber, and parsley.
  • Bowl - Used for soaking the dried chickpeas and mixing the falafel dough.
  • Measuring cups and spoons - Used to measure the ingredients accurately.
  • Frying thermometer - Optional but helpful for maintaining the right oil temperature while frying.

Recipe variations

  • Use pita bread instead of tortilla wraps for a more traditional falafel sandwich.
  • Try using whole wheat flour or chickpea flour instead of regular flour for a gluten-free option.
  • Add spices like paprika, coriander, or turmeric to the falafel mixture for extra flavor.
  • For a crispier texture, coat the falafel balls with breadcrumbs before frying.
  • Make a vegan version by omitting the eggs. Instead, use a mixture of ground flaxseeds and water as a binding agent.
  • Experiment with different herbs and greens like mint or arugula to add freshness to the wrap.
  • Add sliced avocado or hummus as a creamy and nutritious topping.
  • For a spicy kick, include chopped jalapenos or chili flakes in the falafel mixture.
  • Make a Mediterranean-inspired wrap by adding feta cheese, olives, and sun-dried tomatoes.
  • Instead of deep-frying, try baking the falafel balls in the oven for a healthier alternative.

Recipe overview

This recipe is all about making a delicious and filling Falafel Wrap from scratch. This Middle-Eastern inspired dish is packed with flavors from fresh herbs, spices and deep-fried chickpeas. Paired with crunchy fresh vegetables and drizzled with creamy tahini sauce, all wrapped up in a soft tortilla, this wrap is just irresistible. Making falafel from scratch can seem daunting, but with this simple step-by-step recipe, you'll be mastering this flavorful vegetarian dish in no time. The key is to let the chickpea mixture rest in the refrigerator for a few hours before frying, which ensures all the flavors meld together perfectly. Aside from frying up the falafel, the rest of the dish is easy to assemble. It's just a matter of layering on your favorite fresh veggies and drizzling on that delicious tahini sauce. Whether you're a vegetarian or just a lover of great flavors, this Falafel Wrap recipe is one you'll definitely want to wrap your hands around!

Common questions

  1. Can I use canned chickpeas instead of dried chickpeas?
  2. Yes, you can use canned chickpeas as a substitute. Make sure to rinse them before using.
  3. How long should I soak the dried chickpeas?
  4. You should soak the dried chickpeas overnight, for at least 8 hours.
  5. Can I make the falafel mixture ahead of time?
  6. Yes, you can prepare the falafel mixture in advance. After forming the mixture into balls, you can refrigerate it for up to 24 hours before frying.
  7. What can I use as a substitute for tahini sauce?
  8. If you don't have tahini sauce, you can substitute it with a mixture of Greek yogurt, lemon juice, and a pinch of salt.
  9. Can I bake the falafel instead of frying?
  10. While traditionally falafel is fried, you can bake them in the oven for a healthier alternative. Preheat the oven to 375°F (190°C) and bake the falafel balls for about 20-25 minutes, flipping them halfway through.

Serving dishes and utensils

  • Food Processor - A food processor is needed to blend the chickpea mixture and other ingredients together.
  • Deep Pot or Wok - A deep pot or wok is required for frying the falafel balls.
  • Paper Towels - Paper towels are necessary for draining the fried falafel balls.
  • Tortilla Wraps - Tortilla wraps are used as the base for the falafel wraps.
  • Chopping Board - A chopping board is needed to chop the lettuce, tomatoes, cucumber, and parsley.
  • Knife - A knife is required for chopping the vegetables and any other necessary cutting tasks.
  • Foil - Foil can be used to wrap the falafel wraps and heat them in the oven.

Origin stories

Falafel, the humble little ball of chickpeas and spices, is often seen as the national dish of Israel, but its origins are shrouded in history and controversy. Some food historians believe it dates back to Pharaonic Egypt, while others claim it first popped up in the Indian subcontinent. However, it was the Middle Eastern countries, and particularly the Levant region, that embraced falafel and made it their own. It was originally a substitute for meat during Lent among Egypt's Coptic Christians, and was made from fava beans. It wasn't until the dish migrated north to Levant that chickpeas became the main ingredient. Now, it's a popular street food worldwide, celebrated for its rich flavors, crunchy texture, and vegan goodness. So next time you enjoy a falafel wrap, remember you're partaking in a meal that's traveled through time and across continents!

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.