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Crispy Falafel Wrap Recipe Easy Homemade Tahini and Veggie Filling

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A quick and easy homemade falafel wrap with crispy falafel, fresh tahini sauce, and crisp veggies wrapped in warm flatbread. Perfect for a wholesome, plant-based meal that satisfies and delights.

Ingredients

Scale
  • 1 ½ cups dried chickpeas (soaked overnight, do not use canned)
  • 1 small onion, roughly chopped
  • 3 cloves garlic, minced
  • ½ cup fresh parsley, packed
  • ½ cup fresh cilantro, packed
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp cayenne pepper (optional)
  • 1 tsp baking powder
  • Salt and pepper to taste
  • Olive oil or vegetable oil for frying
  • ½ cup tahini paste
  • Juice of 1 lemon
  • 2 cloves garlic, minced
  • ½ tsp salt
  • Warm water to thin (start with ¼ cup and add as needed)
  • 2 large tomatoes, sliced
  • 1 cucumber, thinly sliced
  • 1 small red onion, thinly sliced
  • 1 cup shredded lettuce or mixed greens
  • Fresh mint leaves (optional)
  • 4 large flatbreads or pita pockets

Instructions

  1. Soak the chickpeas in plenty of cold water overnight or for at least 12 hours.
  2. Drain and pat dry the soaked chickpeas. In a food processor, combine chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, cayenne, baking powder, salt, and pepper. Pulse 20-30 times until coarse but sticky.
  3. Transfer mixture to a bowl, cover, and refrigerate for at least 30 minutes.
  4. In a small bowl, whisk tahini paste, lemon juice, minced garlic, and salt. Add warm water a tablespoon at a time until smooth and pourable. Set aside.
  5. Form falafel mixture into small balls or patties about 1 ½ inches in diameter.
  6. Heat 2 inches of oil in a deep skillet to 350°F (175°C).
  7. Fry falafel balls in batches for 3-4 minutes per side until deep golden and crispy. Drain on paper towels.
  8. Slice tomatoes, cucumber, onion, and prepare lettuce and mint. Warm flatbreads slightly.
  9. Spread tahini sauce on each flatbread, layer with falafel and veggies, drizzle extra tahini, roll tightly, and serve immediately.

Notes

Use dried chickpeas soaked overnight for best texture; avoid canned chickpeas. Pulse falafel mixture to a coarse texture, not a paste. Refrigerate mixture before frying to help shape. Maintain oil temperature at 350°F for crispy falafel. Fry in batches to avoid sogginess. For extra crispiness, double fry falafel. Baking or air-frying are alternatives but less crispy. Add chickpea flour or breadcrumbs if mixture is too wet.

Nutrition

Keywords: falafel, crispy falafel, tahini sauce, homemade falafel, vegan wrap, plant-based, easy falafel recipe, healthy lunch, vegetarian, gluten-free option

Find it online: https://emmaoven.com/crispy-falafel-wrap-recipe-easy-homemade-tahini-and-veggie-filling/