Falafel Wrap Recipe
warm pita, greek yogurt, tahini, lettuce, marinated tomato cucumber salad, beet raita
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
Marinated Tomato Cucumber Salad
Beet Raita
Wrap Assembly
Method
Falafel Preparation
- 1
Soak Chickpeas
Soak the dried chickpeas in water overnight. They should double in size.
- 2
Make Falafel Mixture
Drain and rinse the soaked chickpeas. In a food processor, combine chickpeas, garlic, red onion, parsley, cumin, coriander, baking powder, salt, and pepper. Pulse until the mixture is coarse but holds together when formed into a ball.
- 3
Shape the Falafel
Transfer the mixture to a bowl and add flour. Mix well. Shape the mixture into small balls or patties.
- 4
Fry Falafel
Heat vegetable oil in a deep pan over medium heat. Fry the falafel balls until golden brown on all sides, about 3-4 minutes per side. Remove and drain on paper towels.
Marinated Tomato Cucumber Salad Preparation
- 5
- 6
Dress the Salad
Drizzle olive oil and red wine vinegar over the salad. Season with salt and pepper to taste. Add chopped mint and toss gently.
Beet Raita Preparation
- 7
Mix Ingredients
In a bowl, combine grated beetroot, Greek yogurt, cumin powder, and salt. Stir until well combined.
Wrap Assembly
- 8
Warm Pita
Warm the pita bread in a dry skillet or microwave until soft and pliable.
- 9
Assemble the Wrap
Spread tahini on each pita, top with lettuce leaves, fried falafel, marinated tomato cucumber salad, and beet raita. Roll the pita tightly around the filling.
- 10
Serve
Serve the falafel wraps warm, with extra tahini and beet raita on the side.