Easy Falafel Wrap
A quick and easy falafel wrap made with crispy pan-fried chickpea falafel, fresh vegetables, and a creamy tahini sauce, all wrapped in soft pita bread. Ready in 30 minutes and perfect for meal prep.
Ingredients
For falafels:
- ½ cup 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
- ¼ cup parsley chopped
- 4 cloves garlic
- 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 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 , juiced
- 1 clove garlic mashed
Instructions
- For the falafels:
- Drain the chickpeas you previously soaked overnight.
- Add all the falafel ingredients in the food processor. Process until a paste is formed.
- 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.
- Cut and slice the falafel wrap ingredients and mix all the sauce ingredients together.
- Heat some oil in a non-stick pan.
- 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.
- Cook each falafel on both sides, until crispy - about 2 minutes.
- For the wraps:
- 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.
Notes
Store cooked falafel in the fridge for up to 4 days and reheat in a dry pan to restore crispiness. The tahini sauce keeps for 5 days in a jar. Assembled wraps wrapped in parchment paper keep for up to 2 days in the fridge — perfect for packed lunches.