Middle Eastern · Main · Medium
Falafel Wrap
Crispy herb packed chickpea fritters wrapped with hummus, salad, and tahini in warm pita.
The whole recipe in 60 seconds
Falafel Wrap, in 5 ideas
- Dried chickpeas are mandatory; canned ones make mushy falafel.
- Do not over process; texture should be coarse like couscous.
- The baking soda gives a light, fluffy interior.
- Keep the oil at 350F for crisp outsides.
- Bake at 400F as a lighter option, though frying is classic.
What you need
Ingredients
- 2 cups dried chickpeas, soaked overnight
- 1 onion, quartered
- 4 cloves garlic
- 1 cup parsley and 1/2 cup cilantro
- 2 tsp cumin, 1 tsp coriander, and 1 tsp salt
- 1/2 tsp baking soda and 3 tbsp flour
- Oil for frying
- 4 pitas
- 1 cup hummus
- 2 cups chopped salad
- 1/2 cup tahini sauce
How to make it
Directions
- Drain chickpeas and blend with onion, garlic, herbs, and spices into a coarse meal.
- Stir in baking soda and flour; rest 30 minutes.
- Form into small patties or balls.
- Fry in 350F oil until deep golden and crisp, about 4 minutes.
- Warm pitas and spread with hummus.
- Fill with falafel, salad, and a generous drizzle of tahini.
Money saver. Dried chickpeas cost very little; a 2 pound bag makes dozens of falafel.