Herbed Falafel Wrap Recipe

Soak chickpeas

Place 1 cup dried chickpeas in a bowl and cover with 3 cups cold water. Refrigerate and soak at least 8 hours or overnight until chickpeas have roughly doubled and are tender but not mushy. Drain and rinse well before using.

Process ingredients

Drain soaked chickpeas and add to a food processor along with 1/2 cup parsley, 1/4 cup cilantro, 2 tbsp dill, 1/2 cup chopped onion, 3 garlic cloves, 2 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp paprika, 1 tsp kosher salt, and 1/2 tsp black pepper. Pulse in 8–12 short bursts until mixture is coarsely ground and holds together when pressed; do not over-process into a paste. Scrape down sides as needed.

Bind and rest

Transfer mixture to a bowl, stir in 2 tbsp flour and 1/2 tsp baking powder until incorporated. If mixture seems too wet to shape, chill 20–30 minutes to firm. The mixture should hold when pressed into a ball; adjust with 1–2 tbsp extra flour if necessary.

Form falafel

Using wet hands or a small scoop, form mixture into 12 evenly sized balls or flattened patties (about 1.5 inches each). Place on a tray and refrigerate 15 minutes to help them hold their shape.

Fry falafel

Heat 1/2 cup oil in a skillet over medium heat until shimmering (or to 350°F if using thermometer). Fry falafel in batches, 3–4 minutes per side, turning once, until golden brown and crisp. Adjust heat to prevent burning. Transfer to a paper-towel-lined plate to drain. Alternatively, bake at 425°F (220°C) on a lightly oiled sheet for 18–22 minutes, turning once, until browned.

While falafel chills or fries, whisk together 1/2 cup Greek yogurt, 2 tbsp tahini, 1 tbsp lemon juice, 1/2 tsp minced garlic, and 1 tbsp water until smooth. Season with 1/4 tsp salt and 1/8 tsp black pepper. Adjust thickness with additional water or lemon juice to desired consistency. Taste and adjust seasoning.

Warm flatbreads briefly in a dry skillet or microwave to make them pliable (about 20 seconds in microwave).

To assemble each wrap: spread ~1–2 tbsp tahini yogurt sauce down the center of a flatbread. Layer about 1/2 cup shredded romaine, slices of tomato and cucumber, a few rings of red onion, and 3 falafel balls or patties. Add pickled jalapeños or pickles if using and squeeze a lemon wedge over the filling.

Fold the sides of the flatbread over the filling and roll tightly from one end to the other. If desired, toast the finished wrap in a dry skillet seam-side down for 1–2 minutes to seal and crisp the exterior.

Serve immediately with extra tahini yogurt sauce and lemon wedges. Leftover falafel keep refrigerated up to 3 days; reheat in oven or skillet to retain crispness.