Middle Eastern Falafel Wrap
Crispy falafel wrapped in warm pita with fresh veggies and tahini sauce.
20 mins
Prep Time
10 mins
Cook Time
4
Servings
Ingredients
- 1 cup dried chickpeas (soaked overnight)
- 1 small onion, chopped
- 3 garlic cloves
- 1/2 cup fresh parsley
- 1/2 cup fresh cilantro
- 1 tsp cumin
- 1 tsp coriander
- 1/2 tsp baking soda
- Salt and pepper to taste
- 4 pita breads
- 1 cup shredded lettuce
- 1 tomato, sliced
- 1/2 cucumber, sliced
- 1/4 cup tahini sauce
Nutrition Facts
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Instructions
Drain soaked chickpeas and pat dry. Combine chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, baking soda, salt, and pepper in a food processor.
Pulse until mixture is coarse but holds together when pressed. Avoid over-processing—it should not be too smooth.
Shape mixture into small patties (about 1.5 inches wide). Let them rest for 10 minutes to firm up.
Heat oil in a pan over medium heat. Fry falafel in batches until golden brown and crispy (about 3-4 minutes per side). Drain on paper towels.
Warm pita bread slightly. Spread tahini sauce inside, then add lettuce, tomato, cucumber, and falafel.
Fold the pita tightly and serve immediately. Optionally, add pickles or hot sauce for extra flavor.
Chef's Tips
- Soaking Chickpeas: Use dried chickpeas (not canned) for the best texture. Soak them for at least 12 hours.
- Frying Tip: Keep oil at 350°F (175°C) for crispy falafel that isn’t greasy.
- Baking Option: For a healthier version, bake falafel at 375°F (190°C) for 20-25 minutes, flipping halfway.
- Tahini Sauce: Mix tahini with lemon juice, water, and a pinch of salt for a smooth, creamy sauce.
- Make Ahead: Falafel mixture can be refrigerated for up to 2 days before frying.
