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Falafel wrap

Falafel Wrap

Serves 4

60 mins

445 Kcal

This falafel wrap recipe cooks up a deliciously flavourful, healthy and satisfying meal. Falafel's crispy outside crust gives way to a tender interior. This is made from ground chickpeas blended with fresh herbs and spices, including cumin, coriander, and garlic. Delightfully golden in hue, these great balls of deliciousness make this wrap burst into flavour at each bite. The Recipe for Falafel Wrap Falafel should either have been prepared at home or bought in-store and roasted or fried. Flatbread or pita warmed up forms the base for this wrap. A combination of crunchy vegetables, including Lettuce, tomatoes, cucumbers, and onions provides a nice, refreshing contrast to the texture of the falafel. All the ingredients are well combined with a drizzle of tangy-tasting tahini sauce or creamy hummus; the richness adds to the wrap without overpowering the fresh flavours. Add some pickles or spicy harissa for a much-needed kick, making the falafel wrap recipe easily customisable for your favourite taste preferences. This wrap tastes good and is full of protein, fibre, and many more essential nutrients; it is surely a healthy food option for lunch or dinner. Serve this recipe of falafel wrap along with fresh salad or sweet potato fries for a well-rounded meal. Quick, easy, and lightweight to make, the best choice for someone who requires a speedy, good, wholesome meal without compromising on flavour.

Ingredients required for Falafel Wrap

1 cup chickpeas
Black pepper
Lettuce
1 tomato
Oil
1 tsp cumin
1/2 lemon
Salt
2 tbsp tahini
1 cup parsley
1 cup coriander
10 mint leaves
4 green onion
1 garlic cloves
1 tsp baking powder

Cooking steps for Falafel Wrap

1
Soak 1 cup of dried chickpeas in a large bowl filled with water.
2
Allow these chickpeas to soak overnight or at least for 8 hours.
3
Chickpeas absorb water and double in size, so make sure you pick a bowl that has enough space to accommodate that expansion.
4
After these hours are over, drain out the chickpeas and rinse them under cold water thoroughly, removing any impurities.
5
Add the soaked and drained chickpeas to a food processor.
6
Pulse a few times until the chickpeas are minced and not pur ed.
7
This is going to prevent your falafel from being too smooth.
8
Finally, add the finely chopped fresh herbs such as parsley and cilantro, one clove of garlic, two tablespoons of flour, one teaspoon of ground cumin, one teaspoon of baking powder, and approximately 2-4 tablespoons of water.
9
Mix everything pretty generously with salt and pepper. Pulse until the ingredients just combine well and you have finely chopped everything.
10
But do not over-blend: you want the mixture to maintain a little texture for the falafel.
11
Use wet hands to shape a heaped tablespoon of the falafel mixture into a ball.
12
This should give you around 12 to 16 of these balls, depending on how large you like them.
13
If the mixture seems too crumbly, add some more spoonfuls of water. If it's too wet, bind it with a spoonful of flour.
14
Once made, place the balls on a tray lined with parchment paper.
15
Cover and refrigerate for 30 to 60 minutes. Better to chill the falafel before frying so it holds its shape.
16
Then, heat your favourite oil in a small pot over medium-high. Fry the balls of falafel in batches for 2 to 3 minutes or until golden brown.
17
Empty all fried falafel into a paper towel-lined plate with a slotted spoon.
18
If you prefer something relatively healthier, you can cook the falafel in an air fryer, which requires minimal to no oil, and it still gets quite crispy.
19
Prepare ingredients that you will put into your wrap while you're cooking.
20
Chop the lettuce, tomatoes, pickles, and pickled onions.
21
To make hummus, use a simple recipe. Make some homemade pita bread to complete this dish.
22
In a small bowl, whisk together three tablespoons of tahini and lemon juice; sprinkle with a pinch of salt.
23
Whisk in 2 tablespoons cold water.
24
it's easiest to make the mixture very smooth and creamy by whisking and then whisking some more.
25
Add a bit more cold water by the tablespoonful as needed to thin out the dressing.
26
To assemblage your falafel wrap, place a wrap down on a piece of parchment paper.
27
Spread a few spoons of hummus vertically down the middle.
28
Top it with a layer of lettuce, chopped tomatoes, pickles, sumac onions, or pickled onions, and top with four falafel balls.
29
Drizzle with tahini dressing and roll it up. Roll it in good and tight. It should be like burrito-end.
30
Wrap in parchment paper to make it easier to use and clean up.
31
Relish this scrumptious, packed recipe of falafel wrap which is bursting with flavour and nutrition.

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FAQs

Can I prepare falafel ahead of time?

Of course, you can always make falafel up to a day ahead. You can shape the balls or patties and refrigerate them 24 hours before, where you can fry or bake them when needed. The other way is to cook the falafel and let it stay in an airtight container in the fridge for a day or two up to 3-4 days. Just reheat them and get them heated by warming them in the oven or stovetop. Thus, that makes it relatively easy just to accommodate a tasty yet instant falafel wrap at any time desired!

What bread is best for falafel wraps?

How do you personalise your falafel wrap?

The beauty of a falafel wrap is that you can top it with your favourite toppings and mix it with your preferred sauce. Some common additions are fresh veggies like lettuce, tomatoes, cucumbers, and red onions. Of course, some prefer pickles or olives. It can be matched well with tahini garlic or yoghurt sauce as a dipping sauce. Feel free to get experimental with herbs, spices, or perhaps just a little hot sauce for a new twist and a perfect flavour for your falafel wrap!