Falafel Wrap
Dive into this mouthwatering falafel wrap that brings a burst of flavor with every bite! Packed with golden, crunchy falafel, smooth and velvety hummus, and a refreshing tabbouleh salad, all snugly enveloped in a warm pita, this dish is a taste sensation. Don't forget the drizzle of zesty homemade tzatziki to take your wrap to the next level!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- plenty of fresh coriander
- garlic
- lemon juice
- plenty of fresh parsley
🥛Dairy & Eggs(1)
- thick yogurt
🫙Pantry Staples(4)
- soaked chickpeas, not canned
- olive oil
- warm pita brushed with olive oil and Greek seasoning
- tahini
🧂Spices & Seasonings(2)
- fresh dill
- salt
📦Other(3)
- green chillies
- sesame seeds
- spices
👨🍳 Instructions
- 1
Blend soaked chickpeas with parsley, coriander, green chillies, and spices until finely ground but not completely smooth.
- 2
Coat the mixture generously with sesame seeds and fry on medium heat until golden brown and crispy.
- 3
Prepare creamy hummus and tabbouleh (recipes available on the page).
- 4
Make tzatziki by mixing thick yogurt, fresh dill, lemon juice, salt, garlic, olive oil, and tahini.
- 5
Wrap everything in warm pita.
💡 Pro Tips
- ✓Use dried chickpeas soaked for 18-24 hours rather than canned—canned chickpeas contain 60-70% moisture that prevents proper binding and causes falafel to disintegrate or absorb excess oil during frying.ingredient18-24 hours soaking
- ✓Pulse the chickpea mixture in short bursts rather than continuous blending, stopping when the texture resembles coarse sand (visible flecks, not paste), since over-processing releases starches that make falafel gummy and dense instead of light and crumbly.techniquecoarse sand texture, 1-2mm particles
- ✓Fry falafel at 350-375°F and maintain that range by frying in small batches of 4-5 pieces, since dropping the oil temperature below 325°F causes excessive oil absorption through the Maillard crust before it can seal.equipment350-375°F
- ✓Rest the ground falafel mixture in the refrigerator for 30 minutes before shaping and coating with sesame seeds, allowing the plant proteins to hydrate fully so the patties hold together during frying instead of crumbling apart.timing30 minutes
- ✓Warm pita pockets for 15-20 seconds per side on a dry skillet at medium-high heat right before assembly, since gluten networks stiffen as bread cools and warm pita flexes without cracking when folded around the fillings.timing15-20 seconds per side
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Falafel Wrap
Dive into this mouthwatering falafel wrap that brings a burst of flavor with every bite! Packed with golden, crunchy falafel, smooth and velvety hummus, and a refreshing tabbouleh salad, all snugly enveloped in a warm pita, this dish is a taste sensation. Don't forget the drizzle of zesty homemade tzatziki to take your wrap to the next level!
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- plenty of fresh coriander
- garlic
- lemon juice
- plenty of fresh parsley
🥛Dairy & Eggs(1)
- thick yogurt
🫙Pantry Staples(4)
- soaked chickpeas, not canned
- olive oil
- warm pita brushed with olive oil and Greek seasoning
- tahini
🧂Spices & Seasonings(2)
- fresh dill
- salt
📦Other(3)
- green chillies
- sesame seeds
- spices
👨🍳 Instructions
- 1
Blend soaked chickpeas with parsley, coriander, green chillies, and spices until finely ground but not completely smooth.
- 2
Coat the mixture generously with sesame seeds and fry on medium heat until golden brown and crispy.
- 3
Prepare creamy hummus and tabbouleh (recipes available on the page).
- 4
Make tzatziki by mixing thick yogurt, fresh dill, lemon juice, salt, garlic, olive oil, and tahini.
- 5
Wrap everything in warm pita.
💡 Pro Tips
- ✓Use dried chickpeas soaked for 18-24 hours rather than canned—canned chickpeas contain 60-70% moisture that prevents proper binding and causes falafel to disintegrate or absorb excess oil during frying.ingredient18-24 hours soaking
- ✓Pulse the chickpea mixture in short bursts rather than continuous blending, stopping when the texture resembles coarse sand (visible flecks, not paste), since over-processing releases starches that make falafel gummy and dense instead of light and crumbly.techniquecoarse sand texture, 1-2mm particles
- ✓Fry falafel at 350-375°F and maintain that range by frying in small batches of 4-5 pieces, since dropping the oil temperature below 325°F causes excessive oil absorption through the Maillard crust before it can seal.equipment350-375°F
- ✓Rest the ground falafel mixture in the refrigerator for 30 minutes before shaping and coating with sesame seeds, allowing the plant proteins to hydrate fully so the patties hold together during frying instead of crumbling apart.timing30 minutes
- ✓Warm pita pockets for 15-20 seconds per side on a dry skillet at medium-high heat right before assembly, since gluten networks stiffen as bread cools and warm pita flexes without cracking when folded around the fillings.timing15-20 seconds per side