Falafel Wrap Recipe

If you’re in the mood for something fresh, protein-packed, and undeniably satisfying, a Falafel Wrap is exactly what you need. Bursting with herby falafel, crunchy veggies, creamy hummus, and a dreamy tahini drizzle, this wrap is my go-to for big flavor and feel-good eating—whether I’m meal-prepping, rushing lunch, or serving friends.

Ingredients You’ll Need

One thing I adore about making a Falafel Wrap is how every ingredient—simple as it may be—plays a crucial role. You get a crunch here, a creamy note there, a fresh hit of herb… let’s talk about what you need for truly irresistible wraps.

• Dried Chickpeas: Soaked overnight, these give falafel their signature texture and nutty, earthy bite. Canned chickpeas just won’t do here—soak, rinse, and blend!
• Fresh Herbs (Parsley, Cilantro & Mint): This trio packs the falafel with bright color and garden-fresh flavor—a must for authentic character.
• Green Onions & Garlic: A touch of onion and garlic deepens the savory, aromatic profile of each falafel ball.
• Flour (Chickpea or Regular): Binds your falafel together so they fry up golden and hold their shape. If your mixture is too wet, use a tad more.
• Cumin & Baking Powder: Cumin brings warmth, while baking powder fluffs things up for that light, soft innard.
• Salt & Pepper: Season as you go—there’s nothing worse than bland falafel!
• Oil for Frying: Pick your favorite frying oil—just be sure it can handle high heat for the ultimate crispy shell.
• Wraps (Tortilla or Pita): Soft flour tortillas or classic pita pockets both work beautifully as a hearty wrap base.
• Hummus: Creamy, garlicky hummus lays a luscious foundation and gives each bite a seriously smooth mouthfeel.
• Pickled Onions or Sumac Onions: That pop of tart, zingy goodness brings relief to every rich bite. Don’t skip it!
• Shredded Lettuce & Tomato Slices: Adding freshness, crunch, and juiciness—these are classic veggie choices for falafel wraps.
• Pickles: Tangy and snappy, pickles add a burst of flavor that keeps things lively.
• Tahini, Lemon Juice, Salt, Cold Water: Whisk these into a drizzly, nutty sauce that ties your whole wrap together.

Variations

One of the best things about the Falafel Wrap is how easy it is to put your own spin on it—so don’t be afraid to get creative and tailor it to your tastes, needs, or what’s already hanging out in your pantry.

• Gluten-Free Magic: Use gluten-free wraps and chickpea flour for a totally satisfying gluten-free lunch solution.
• Baked or Air-Fried: For a lighter option, bake or air-fry your falafel instead of deep frying—they’ll still turn out deliciously crisp!
• Spicy Kick: Add a pinch of chili flakes or a drizzle of your favorite hot sauce for some fiery excitement.
• Veggie Boost: Toss in ribbons of cucumber, shredded carrots, or roasted peppers for even more crunch and color.
• Dairy Lovers: If you like, crumble in some feta cheese for creamy, briny hits between bites.

How to Make Falafel Wrap

Step 1: Soak and Prep the Chickpeas

Start the night before by soaking your dried chickpeas in a large bowl of water—trust me, this step is key for that authentic falafel texture. They’ll double in size, so give them space! The next day, drain and rinse them well for the freshest flavor.

Step 2: Blend the Falafel Mixture

In a food processor, combine the soaked chickpeas, roughly chopped herbs (parsley, cilantro, mint), green onions, garlic, flour, cumin, baking powder, water, salt, and black pepper. Pulse everything together until finely chopped, but don’t over-blend—you want texture, not paste! If your mixture seems crumbly, add a little extra water; if too wet, sprinkle in more flour.

Step 3: Shape and Chill the Falafel

Wet your hands and shape the mixture into golf ball-sized falafel balls—about 12–16, depending on their size. Place them on a parchment-lined tray and pop in the fridge for 30–60 minutes. This quick chill helps them keep their form and fry up perfectly crisp.

Step 4: Fry (or Air-Fry/Bake) the Falafel

Heat oil in a pot over medium-high heat and fry your falafel balls in batches for 2–3 minutes, until golden and crunchy. To reduce oil, bake them on a lined sheet or air-fry at 375°F for about 12–15 minutes, flipping halfway. Transfer fried falafel onto paper towels to soak up any extra oil.

Step 5: Prepare Dressings & Fillings

While the falafel cools a bit, whip up your tahini sauce: whisk together tahini, lemon juice, salt, and a few tablespoons of cold water until smooth and pourable. Chop your lettuce, slice your tomatoes and pickles, and have your hummus and pickled onions ready to go.

Step 6: Assemble and Roll the Falafel Wrap

Lay your wrap or pita on parchment paper. Smear a generous line of hummus down the center, add lettuce, tomatoes, pickles, and pickled onions, then top with 4 falafel balls. Drizzle with loads of tahini sauce, then roll it all up tightly like a burrito—parchment helps keep things tidy for eating. That’s it—your Falafel Wrap is ready to enjoy!

How to Serve Falafel Wrap

Garnishes

To take your Falafel Wrap to restaurant level, add a sprinkle of sumac or paprika, fresh parsley, and maybe a final squeeze of lemon right before serving. A quick dusting of chili flakes or za’atar also gives every bite an extra pop of flavor.

Side Dishes

This wrap pairs beautifully with crisp baked fries, tangy tabbouleh salad, or a chilled cucumber and tomato salad. If you’re in snacking mode, try a side of extra hummus with pita chips or a little bowl of olives for an irresistible spread.

Creative Ways to Present

Hosting a lunch or picnic? Slice your Falafel Wrap into bite-size pinwheels and serve them on a platter with extra tahini! Or let everyone build their own wraps at the table for a colorful, fun DIY meal—just lay out falafel, fillings, and sauces buffet-style.

Make Ahead and Storage

Storing Leftovers

If you have leftover falafel or fillings, keep them in separate airtight containers in the fridge. Fully assembled wraps will soften over time, so it’s best to store components separately and wrap fresh when you’re ready to eat.

Freezing

Falafel freeze wonderfully! Once cooked and cooled, lay them in a single layer on a tray, freeze, then transfer to a bag for up to two months. Just be sure to separate layers with parchment so they don’t stick together.

Reheating

To reheat falafel, pop them in a hot oven or air fryer until crisped back up (about 8 minutes at 375°F works well). Avoid microwaving, as they’ll get soft instead of crunchy.

FAQs

Final Thoughts

There’s a reason the Falafel Wrap is a beloved classic—there’s simply nothing like that first big bite of herby, crunchy falafel, creamy hummus, and all those vibrant toppings. This is one of those crowd-pleaser recipes that brings a little sunshine to any lunch or dinner. I can’t wait for you to give it a try and make it your own!

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