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Restaurants›The Kebab Shop | Mediterranean Cuisine›Grilled Wrap, Chickpea Falafel Recipe

Grilled Wrap, Chickpea Falafel Recipe

Name: The Kebab Shop | Mediterranean Cuisines Grilled Wrap, Chickpea Falafel Recipe
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1.5 cups dried chickpeas (soaked); 1 each small yellow onion (roughly chopped); 0.5 cups fresh parsley (packed); 0.25 cups fresh cilantro (packed); 3 each garlic cloves; 2 tsp ground cumin; 1 tsp ground coriander; 0.5 tsp baking powder; 1 tsp salt; 0.5 tsp black pepper; 0.5 tsp ground paprika (optional); 2 tbs all-purpose flour; 1 tbs lemon juice; 2 tbs olive oil (for brushing/grilling); 4 each large flour tortillas or flatbreads; 1 each ripe tomato (sliced); 0.5 each cucumber (thinly sliced or ribbons); 0.25 each red onion (thinly sliced); 2 cups leaf lettuce or baby spinach; 0.5 cups pickled cucumbers or quick pickles (optional); 0.5 cups feta cheese (crumbled, optional); 1 cups plain Greek yogurt; 2 tbs tahini; 1 tbs lemon juice; 1 clove garlic (minced); 2 tbs water (to thin); 0.5 tsp salt; 0.25 tsp black pepper; 2 tbs olive oil (extra for brushing); 2 each lemon wedges (to serve)

Inspired by The Kebab Shop | Mediterranean Cuisine

Time1h 15m

Serves4

Make Grilled Wrap, Chickpea Falafel Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Falafel mixture

1 1/2 cups dried chickpeas (soaked)

1 each small yellow onion (roughly chopped)

1/2 cups fresh parsley (packed)

1/4 cups fresh cilantro (packed)

3 each Garlic cloves

2 tsp Ground cumin

1 tsp Ground coriander

1/2 tsp Baking powder

1 tsp Celtic sea salt

1/2 tsp black pepper

1/2 tsp ground paprika (optional)

2 tbs 00 bread flour

1 tbs ReaLemon lemon juice

2 tbs olive oil (for brushing/grilling)

Wraps & assembly

4 each large flour tortillas or flatbreads

1 each ripe tomato (sliced)

1/2 each cucumber (thinly sliced or ribbons)

1/4 each red onion (thinly sliced)

2 cups leaf lettuce or baby spinach

1/2 cups pickled cucumbers or quick pickles (optional)

1/2 cups feta cheese (crumbled, optional)

Tahini yogurt sauce

1 cups plain Greek yogurt

2 tbs Tahini

1 tbs ReaLemon lemon juice

1 clove Garlic (minced)

2 tbs water (to thin)

1/2 tsp Celtic sea salt

1/4 tsp black pepper

For grilling & finishing

2 tbs olive oil (extra for brushing)

2 each lemon wedges (to serve)

Method

Falafel mixture

Soak chickpeas

Place 1.5 cups dried chickpeas in a large bowl and cover with at least 3–4 inches of cold water. Soak overnight or at least 8–12 hours until plump. Drain and rinse well before using. (Do not use canned chickpeas for best texture.)

Process ingredients

In a food processor, combine the drained soaked chickpeas, chopped onion, parsley, cilantro, garlic cloves, ground cumin, ground coriander, paprika (if using), salt and black pepper. Pulse in 1-second bursts until the mixture is coarsely ground and holds together when pressed — you want a grainy, not pureed, texture (about 20–30 pulses). Scrape down the bowl as needed.

Add binders and rest

Transfer the mixture to a bowl. Stir in baking powder, 2 tablespoons flour, and 1 tablespoon lemon juice. Mix thoroughly. If the mixture seems too wet to shape, add another teaspoon or two of flour. Cover and refrigerate 20–30 minutes to firm up, which helps keep patties from falling apart on the grill.

Form patties

Divide the mixture into 12 equal portions and shape into small patties or flattened balls about 2–2.5 inches across and 3/4 inch thick. Lightly brush each patty with olive oil to help crisp on the grill.

Grilling falafel

Preheat a grill or grill pan to medium-high heat (about 375–425°F / 190–220°C). Oil the grates or pan lightly. Place the oiled falafel patties on the hot grill and cook 3–4 minutes per side until they develop a golden-brown crust and are heated through. Avoid flipping too often; let each side set. If patties are thick, reduce heat to medium and cook an additional 2–3 minutes per side. Remove and keep warm.

Tahini yogurt sauce

Whisk together 1 cup Greek yogurt, 2 tablespoons tahini, 1 tablespoon lemon juice, 1 minced garlic clove, 2 tablespoons water, 1/2 teaspoon salt and 1/4 teaspoon black pepper until smooth. Adjust thickness with additional water, 1 teaspoon at a time, until pourable but not too thin. Taste and adjust salt/lemon as needed.

Wrap assembly & grilling

Warm the 4 large tortillas or flatbreads briefly on the grill (about 20–30 seconds per side) until pliable and slightly charred. Brush each tortilla lightly with olive oil if desired.

To assemble each wrap: spread about 2 tablespoons of tahini yogurt sauce down the center of the warmed tortilla. Layer 1/2 cup lettuce or spinach, 3 falafel patties, sliced tomato, cucumber, a few rings of red onion, and pickles if using. Sprinkle about 2 tablespoons crumbled feta over (optional). Drizzle an extra teaspoon of lemon juice over the filling if desired.

Fold the sides of the tortilla in and roll tightly to enclose the filling. For a pressed/grilled wrap, place seam-side down on the preheated grill or a sandwich press and grill 1–2 minutes per side until the wrap is sealed and lightly browned. Press gently while cooking to compact the wrap.

Slice each wrap in half on the diagonal, serve immediately with lemon wedges and extra tahini yogurt sauce on the side.