Falafel Wrap
Whip up these homemade falafel wraps for a quick, satisfying meal. Super crispy falafel, fresh veggies, and creamy tahini all wrapped up.
Ingredients
- 400 grams dried chickpeas
- 1 medium onion
- 0.75 cup fresh parsley leaves
- 0.5 cup fresh cilantro leaves
- 4 cloves garlic
- 1.5 teaspoons ground cumin
- 1.5 teaspoons ground coriander
- 0.5 teaspoon cayenne pepper (optional)
- 0.75 teaspoon baking soda
- 2 teaspoons salt
- 0.5 teaspoon black pepper
- 200 ml vegetable oil (for frying)
- 8 large tortillas
- 0.5 cup tahini
- 0.25 cup lemon juice
- 0.25 cup water
- 2 cloves garlic (for sauce)
- 0.5 teaspoon salt (for sauce)
- 1 medium cucumber
- 2 medium tomatoes
- 1.5 cups shredded lettuce
Instructions
- Soak 400 grams dried chickpeas in a large bowl with plenty of cold water overnight, or for at least 8 hours. Make sure the chickpeas are fully submerged, as they will expand. After soaking, drain the chickpeas thoroughly.
- Peel 1 medium onion and roughly chop it. Wash 0.75 cup fresh parsley leaves and 0.5 cup fresh cilantro leaves. Peel and roughly chop 4 cloves garlic.
- In a food processor, combine the drained chickpeas, chopped onion, parsley, cilantro, chopped garlic, 1.5 teaspoons ground cumin, 1.5 teaspoons ground coriander, 0.5 teaspoon cayenne pepper (if using), 0.75 teaspoon baking soda, 2 teaspoons salt, and 0.5 teaspoon black pepper. Process until the mixture is finely ground but still has some texture, not a completely smooth paste.
- Transfer the falafel mixture to a bowl, cover it, and refrigerate for at least 30 minutes. This helps the mixture firm up and makes it easier to shape.
- While the falafel mixture chills, prepare the tahini sauce. In a small bowl, combine 0.5 cup tahini, 0.25 cup lemon juice, 0.25 cup water, 2 finely chopped cloves garlic, and 0.5 teaspoon salt. Whisk until smooth and creamy. If the sauce is too thick, add a little more water, 1 teaspoon at a time, until it reaches a pourable consistency.
- Prepare the vegetables for the wraps. Wash 1 medium cucumber and slice it into thin rounds or chop it. Wash 2 medium tomatoes and slice them or chop them. Wash and shred 1.5 cups lettuce.
- Remove the falafel mixture from the refrigerator. Shape the mixture into small, flat patties or balls, about 2.5-3 cm in diameter. You should get approximately 16-20 falafel.
- Heat 200 ml vegetable oil in a deep pan or pot over medium-high heat. The oil should be hot enough (around 175-180°C or 350°F) to fry the falafel. To test, drop a small piece of mixture into the oil; it should sizzle immediately.
- Carefully place a few falafel into the hot oil, ensuring not to overcrowd the pan. Fry for 3-5 minutes, turning occasionally, until they are golden brown and crispy on all sides. Remove the fried falafel with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
- Repeat the frying process with the remaining falafel until all are cooked.
- Warm 8 large tortillas according to package instructions (e.g., in a dry pan, microwave, or oven) until pliable.
- To assemble the wraps, lay out a warm tortilla. Spread a spoonful of tahini sauce on the tortilla. Arrange 3-4 falafel patties, some shredded lettuce, sliced cucumber, and sliced tomatoes in the center. Drizzle with more tahini sauce.
- Fold in the sides of the tortilla, then roll it up tightly from the bottom to create a wrap. Serve immediately.