Falafel Wrap Recipe

soak chickpeas

Place 2 cups dried chickpeas in a bowl and cover with at least 3 inches of cold water. Soak 12–24 hours in the refrigerator, then drain and rinse thoroughly.

process falafel mix

In a food processor, combine soaked drained chickpeas, 1 cup chopped onion, 1 cup parsley, 1/2 cup cilantro, 4 garlic cloves, 2 tsp cumin, 1 tsp coriander, 1 tsp baking powder, 1.5 tsp salt, and 1/2 tsp black pepper. Pulse until mixture is coarse but holds together when pressed; avoid pureeing into a paste.

bind and rest

Transfer mixture to a bowl and fold in 1/2 cup flour. If mixture is too wet, add up to 1–2 tbsp more flour. Cover and refrigerate 30 minutes to firm up (helps hold shape).

shape falafels

Heat 1/2 cup vegetable oil in a large skillet over medium heat until shimmering (or preheat your fryer to 350°F / 175°C). With wet hands or a small scoop, form mixture into 12–16 small patties or balls about 1 1/2 inches across.

cook falafels

Carefully place falafels in the hot oil without crowding. Fry 2–3 minutes per side until deep golden and crisp. Transfer to a wire rack or paper towels to drain. For a lower-fat option, bake on a sheet at 400°F (200°C) for 18–22 minutes, turning once, until golden.

blend hummus

In a food processor combine 1 cup drained canned chickpeas, 1 roasted red pepper, 2 tbsp tahini, 2 tbsp lemon juice, 2 tbsp olive oil, 1 garlic clove, 1/2 tsp smoked paprika and 1/2 tsp salt. Process until smooth, adding 1–2 tbsp water as needed to reach a spreadable consistency.

adjust seasoning

Taste and adjust lemon, salt, or smoked paprika as desired. Transfer to a bowl and set aside at room temperature.

prepare vegetables

Wash and dry lettuce. Slice tomatoes about 1/4-inch thick and slice cucumber thinly. Thinly slice red onion if using.

warm tortillas

Warm 4 large flour tortillas in a dry skillet over medium heat 20–30 seconds per side or wrap in foil and heat in a 300°F (150°C) oven for 5–8 minutes to make them pliable.

spread hummus

Lay a warmed tortilla flat. Spread about 2–3 tablespoons of the red pepper hummus in a horizontal strip across the center of the tortilla (repeat for each tortilla).

build wrap

Top the hummus with about 3–4 falafel pieces (or enough to cover the center), then add 3/4 cup shredded lettuce, 3–4 tomato slices, several cucumber slices, and a few red onion slices. Drizzle or dollop 1–2 tbsp tahini sauce or yogurt-mint sauce per wrap if using.

fold and serve

Fold the bottom edge up over the filling, fold the sides in, and roll tightly to enclose. Wrap in parchment or foil to hold. Serve immediately with extra hummus and dipping sauces on the side.

Serve 1/2 cup tahini sauce and 1/2 cup yogurt-mint sauce in small bowls for dipping. If making tahini sauce: whisk together 1/4 cup tahini, 2 tbsp lemon juice, 2–3 tbsp water to thin, and pinch of salt. For yogurt-mint sauce: mix 1/2 cup plain yogurt with 1 tbsp chopped mint, 1 tsp lemon juice, and salt to taste.