Falafel Wrap Recipe
Lettuce, tomato, red onion, cucumber, pickled cabbage, and herb tahini sauce.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Falafel
Wrap Ingredients
Herb Tahini Sauce
Method
Falafel Preparation
- 1
Prepare the Chickpeas
Drain and rinse the canned chickpeas under cold water. Let them dry slightly.
- 2
Blend the Ingredients
In a food processor, combine the chickpeas, parsley, cilantro, garlic, cumin, coriander, baking powder, salt, black pepper, and flour. Pulse until the mixture is coarsely blended.
- 3
Form the Falafel Balls
Using your hands, form small balls or patties from the mixture, about 1.5 inches in diameter.
- 4
Heat the Oil
In a large skillet, heat the vegetable oil over medium heat until hot but not smoking.
- 5
Fry the Falafel
Carefully add the falafel balls to the hot oil, frying in batches for about 3-4 minutes on each side until golden brown.
- 6
Drain the Falafel
Remove the falafel from the oil and place them on a plate lined with paper towels to drain excess oil.
Wrap Assembly
- 7
Prepare the Wraps
Lay out the whole wheat wraps on a clean surface.
- 8
- 9
Add the Falafel
Place 3-4 falafel balls on top of the vegetables in each wrap.
- 10
Drizzle the Herb Tahini Sauce
Generously drizzle the herb tahini sauce over the falafel and veggies.
- 11
Wrap It Up
Fold the sides of the wrap inwards and then roll it up tightly from the bottom to the top.
Herb Tahini Sauce Preparation
- 12
Combine Ingredients
In a small bowl, whisk together the tahini, water, lemon juice, minced garlic, olive oil, salt, and black pepper until smooth.
- 13
Thin the Sauce
If the sauce is too thick, gradually add more water until the desired consistency is reached.
