Falafel Wrap Recipe
Traditional falafel wrap topped with romaine, baby kale, marinated cabbage, tomato and Schug tahini on Arabic bread.
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 and Wrap Ingredients
Method
Preparation and Assembly
- 1
Prepare the Falafel Mixture
In a food processor, combine the drained chickpeas, parsley, cilantro, garlic, cumin, coriander, baking powder, salt, black pepper, and flour. Pulse until the mixture is well combined but still slightly coarse.
- 2
Form the Falafel Balls
Using your hands, form the mixture into small balls or patties, about the size of a golf ball.
- 3
Fry the Falafel
In a large skillet, heat vegetable oil over medium heat. Fry the falafel balls in batches until golden brown on all sides, about 4-5 minutes. Remove and drain on paper towels.
- 4
Prepare the Tahini Sauce
In a small bowl, mix tahini, Schug, and water until you reach a smooth and drizzleable consistency.
- 5
Assemble the Wrap
On each piece of Arabic bread, layer romaine, baby kale, marinated cabbage, diced tomato, and fried falafel. Drizzle with tahini sauce and roll up the wrap.
