Falafel Pitmaster Wrap Recipe

Soak chickpeas (advance step if needed)

If using dried chickpeas, cover 1.5 cups with at least 3 inches of cold water and soak 8–12 hours or overnight. Drain and rinse thoroughly before using. (If short on time, use canned chickpeas: drain and rinse, then dry well and reduce any added flour if mixture seems wet.)

Process mixture

Drain soaked chickpeas and pat dry. In a food processor, combine chickpeas, chopped onion, parsley, cilantro (if using), garlic, cumin, coriander, salt and pepper. Pulse until mixture is evenly coarse — it should hold together when pressed but not be a paste. Scrape bowl as needed. Add baking powder and 2 tablespoons flour; pulse just to combine. If mixture is too wet to form balls, add up to 1 more tablespoon flour. Do not over-process to a paste.

Chill (recommended)

Transfer mixture to a bowl, cover and refrigerate 30–60 minutes to firm up. This helps falafel hold shape when frying.

Form falafel

Using a tablespoon or small scoop, portion mixture into about 16 golf-ball–size patties (or 12 slightly larger). Gently flatten each into a thick disk about 1/2 inch thick.

Pan-fry falafel

In a heavy skillet, heat neutral oil over medium heat until shimmering (about 350°F if using thermometer). Add falafel in a single layer without crowding; fry 3–4 minutes per side until deep golden brown and crisp. Adjust heat as needed to avoid burning and finish cooking through. Transfer cooked falafel to a paper-towel–lined plate to drain. For an oil-saving option, shallow-fry with 3–4 tablespoons oil, turning carefully.

Warm the tortillas or flatbreads briefly in a dry skillet (20–30 seconds per side) or microwave covered with a damp paper towel for 20 seconds to make them pliable.

Spread about 3 tablespoons hummus in a line down the center of each warmed tortilla.

Place 3–4 falafel patties on top of the hummus for each wrap (use more or fewer depending on size).

Add roughly 3/4 cup chopped leafy greens over the falafel in each wrap.

Arrange pickles along the length of the wrap (about 1/4 cup per wrap).

Drizzle about 3 tablespoons ranch dressing over the top of the greens and pickles (adjust to taste).

Optional: sprinkle extra chopped parsley and squeeze a little lemon juice over fillings for brightness.

Fold the sides of the tortilla in, then roll tightly from the bottom to enclose the fillings. If serving later, wrap in parchment or foil to hold shape; to crisp, lightly char seam-side down in a skillet for 1 minute.

Cut each wrap in half on the diagonal and serve warm with extra hummus or ranch on the side if desired.