Falafel Wrap Recipe

Soak chickpeas

Place 2 cups dried chickpeas in a large bowl and cover with at least 3 inches of cold water. Soak overnight (8–12 hours). Do NOT use canned chickpeas — they are too soft.

Drain and dry

Drain the soaked chickpeas thoroughly and pat dry with paper towels or a clean kitchen towel. Excess moisture will make the mixture too wet.

Process mixture

In a food processor, combine drained chickpeas, parsley, cilantro, chopped onion, and 4 garlic cloves. Pulse several times until mixture is finely chopped but not a paste — it should hold together when pressed but still have some texture (20–30 pulses, about 30–45 seconds total). Scrape down bowl as needed.

Season and bind

Add cumin, coriander, 1 tsp baking powder, 3 tbs flour, 1.5 tsp salt, 1/2 tsp black pepper and 1/4 tsp chili flakes (if using). Pulse until mixed. Test the mixture by pressing a tablespoon into a ball; if it falls apart, add 1 tbs more flour and pulse briefly. Do not add too much liquid.

Chill

Transfer the falafel mixture to a bowl, cover, and refrigerate for 30–60 minutes. Chilling firms the mixture and helps it hold shape while frying.

Form falafel

Scoop about 2 tablespoons of mixture and form into a slightly flattened ball (about 1.5 inches diameter). Place formed falafel on a tray while you heat the oil. You should get about 20–24 falafel depending on exact size.

Heat oil

Pour about 1 cup neutral oil into a heavy skillet to reach roughly 1/2 inch depth (or use a deep fryer set to 350°F / 175°C). Heat oil over medium-high until it registers 350°F or a small piece of the mixture sizzles and rises steadily.

Fry falafel

Fry falafel in batches, being careful not to overcrowd the pan. Cook 3–4 minutes per side, turning gently, until deep golden brown and crisp. Remove with a slotted spoon and drain on a wire rack or paper towels. Keep warm in a low oven (200°F / 95°C) if needed.

Whisk together 1/2 cup tahini and 3 tbs lemon juice in a bowl. The mixture will thicken and seize; slowly whisk in up to 4 tbs water, 1 tbs at a time, until you reach a smooth, pourable consistency. Stir in 1 minced garlic clove and 1/2 tsp salt. Taste and adjust lemon, salt, or water. Drizzle with 1 tsp olive oil if desired.

Warm the flatbreads or pitas briefly in a dry skillet or wrapped in foil in a 350°F (175°C) oven for 3–5 minutes until pliable.

Spread 1–2 tbs tahini sauce down the center of each warmed flatbread. Place 4–6 falafel balls (or 2–3 larger ones) on top of the sauce.

Top with shredded lettuce, 2–3 tomato slices, cucumber slices, a few thin red onion rings, and 2 tbs pickles or pickled turnips if using. Drizzle additional tahini and hot sauce to taste.

Fold or roll the flatbread around the fillings to form a wrap. If using pita, tuck fillings into the pocket. Serve immediately while falafel are hot and crisp.