Falafel Wrap Recipe

Soak chickpeas

Place dried chickpeas in a bowl and cover with at least 2 inches of cold water. Soak for 8–12 hours (overnight). Do not use canned chickpeas — they are too soft.

Drain and prep

Drain soaked chickpeas and pat lightly dry with paper towels. Transfer to a food processor.

Add parsley, cilantro, chopped onion, garlic, cumin, coriander, baking powder, flour, salt, black pepper and cayenne (if using) to the food processor with the chickpeas.

Pulse in 8–12 short bursts until mixture is coarse and holds together when pressed. Do not overprocess into a paste; it should be slightly grainy. If mixture seems very wet, add up to 1 tablespoon more flour.

Transfer mixture to a bowl, cover, and refrigerate 30–60 minutes to firm up (this helps shape and prevents falafel from falling apart in the oil).

Heat vegetable oil in a deep skillet or pot to 350°F (175°C). If you don't have a thermometer, oil should shimmer and a small piece of the mixture should sizzle and rise slowly.

Using a tablespoon or small ice-cream scoop, shape falafel into slightly flattened balls (about 1.5 inches / 3–4 cm diameter). Work cold for best results.

Fry falafel in batches without crowding the pan for 3–4 minutes per side, turning as needed, until deep golden brown and crisp. Remove with a slotted spoon to a paper-towel-lined plate to drain. Keep warm in a low oven (200°F / 95°C) while frying remaining batches.

While falafel chills in the fridge or fries, combine thinly sliced red onion and sliced green onion in a small bowl.

Add lemon juice, olive oil, salt and pepper. Toss gently and let sit 5–10 minutes to soften the onion slightly and meld flavors.

Stir in crumbled feta just before assembling so the cheese keeps some texture.

Warm tortillas for 10–20 seconds per side in a dry skillet or microwave covered with a damp towel for 15–20 seconds so they are pliable.

Lay a warm tortilla on a flat surface. Spread about 2 tablespoons of tzatziki or tahini sauce down the center.

Place a handful (about 1/2 cup) of shredded lettuce over the sauce, then arrange 3–4 warm falafel on top (depending on size).

Spoon 2–3 tablespoons of the mixed onion and feta topping over the falafel. Add hot sauce if using.

Fold the bottom edge up over the filling, fold the sides in, and roll tightly to form a wrap. If needed, secure with parchment or foil and repeat with remaining tortillas.

Serve immediately while falafel are warm. If you made extra falafel, they can be refrigerated up to 3 days or frozen.