Falafel Wrap
Prep time
Cook time
Total time
Serves: 2-3 wraps
  • For falafels:
  • ½ cup dry chickpeas (soaked overnight) - if you want to use canned chickpeas, though the texture will be different, you can try this recipe instead
  • ½ onion, small, chopped
  • ΒΌ cup fresh parsley, chopped
  • 4 garlic cloves
  • ½ tsp baking soda
  • 1 Tbsp flour (I used chickpea flour)
  • salt and pepper, to taste
  • ½ tsp cumin
  • oil
  • For the falafel wrap:
  • 2-3 large pita bread
  • 1 tomato, large, chopped into small cubes
  • 4 Tbsps fresh parsley, chopped
  • 3 radishes, small, chopped
  • lettuce, chopped
  • 2 pickles, chopped
  • For the sauce:
  • 6 Tbsps tahini paste
  • ½ lemon's juice
  • 1 garlic clove, mashed
  1. For the falafels:
  2. Drain the chickpeas you previously soaked overnight.
  3. Add all the falafel ingredients in the food processor. Process until a paste is formed.
  4. Move to a bowl and cover with a plastic wrap. Let it sit in the fridge until you prepare the other ingredients for the falafel wraps.
  5. Cut and slice the falafel wrap ingredients and mix all the sauce ingredients together.
  6. Heat some oil in a non-stick pan.
  7. Note: I don't deep-fry. I just add some oil to the bottom of a pan and make the falafels flatter, not perfectly round, so they can cook evenly on both sides.
  8. Cook each falafel on both sides, until crispy - about 2 minutes.
  9. For the wraps:
  10. Make the wraps. Spread 2 Tbsps of sauce over the pita bread. Add 3 falafels and a little bit of the other ingredients. Make the wrap, closing it on both sides and make sure you wrap it tightly. Repeat the process for the other wraps.
Recipe by Gourmandelle | Vegetarian Blog at https://gourmandelle.com/falafel-wrap/