Falafel Wrap Recipe

Prepare mixture

Place the drained, patted-dry chickpeas, chopped onion, parsley, cilantro, and garlic in a food processor. Pulse in 8–10 short bursts until mixture is coarsely ground but not pureed — you want some texture (similar to coarse sand).

Transfer the mixture to a bowl and stir in cumin, coriander, baking powder, flour, salt, and pepper. The mixture should hold together when pressed. If too wet, add an additional 1 tablespoon flour; if too dry, sprinkle 1 teaspoon water.

Form the mixture into small patties (about 8 patties, each ~2.5–3 inches diameter and ~1/2 inch thick). Chill on a plate in the fridge for 10 minutes to firm up (optional but helps keep shape when cooking).

Cook patties

Heat a large nonstick skillet over medium heat and add 1 tablespoon olive oil. When shimmering, add half the patties (do not overcrowd). Cook 3–4 minutes per side until golden brown and crisp, adding the remaining 1 tablespoon oil before cooking the second batch. Transfer cooked patties to a paper-towel-lined plate.

If using store-bought hummus, place in a small bowl and stir in 1 tablespoon lemon juice to brighten flavor. If homemade, whisk in lemon to taste. Keep at room temperature for assembly.

Taste and adjust salt or lemon to preference; drizzle a little olive oil on top if desired before spreading on wraps.

Combine vinegar, water, sugar, and salt in a jar or bowl and stir until sugar and salt dissolve. Add the julienned carrots, sliced red onion, and cucumber. Let sit at least 15 minutes (up to several hours) to quick-pickle. Drain before assembling the wraps (reserve a spoonful of pickling liquid if you want extra tang).

In a small bowl whisk together Greek yogurt, tahini, lemon juice, minced garlic, and salt. Add water 1 teaspoon at a time until sauce reaches a drizzling consistency (about 1 tablespoon). Taste and adjust salt or lemon.

In a small skillet over medium heat, add the shredded coconut and panko with the melted butter or oil and a pinch of salt. Toast, stirring constantly, for 3–5 minutes until coconut is golden and panko is crisp. Watch carefully to avoid burning. Remove from heat and let cool — mixture will crisp further as it cools.

Warm flatbreads or tortillas briefly in a hot dry skillet or microwave for 10–15 seconds to make them pliable.

Spread about 2–3 tablespoons of hummus down the center of each flatbread.

Place 1–2 chickpea patties (chopped if you prefer a chopped-chickpea texture) on top of the hummus. For a chopped style, roughly break patties with a fork and scatter pieces evenly.

Top with a handful (about 1/2 cup) of mixed greens and sliced cucumber.

Add 2–3 tablespoons of pickled vegetables across the center.

Drizzle 1–2 tablespoons of the yogurt-tahini sauce over the fillings.

Sprinkle 1–2 tablespoons of the coconut crunch over the top for texture and sweet-savory contrast.

Fold the sides of the flatbread over the filling and roll tightly to form a wrap. If desired, toast seam-side down in a skillet 1–2 minutes to seal and warm through.

Serve immediately with lemon wedges on the side and extra sauce or hummus as needed.