📝 About This Recipe
Transport your senses to the bustling streets of the Levant with this vibrant, texturally magnificent falafel wrap. Our recipe features herb-flecked, crispy chickpea fritters nestled inside warm, pillowy flatbread alongside a symphony of crunchy vegetables and tangy pickles. The star of the show is a velvety, lemon-garlic tahini sauce that ties the earthy spices and fresh greens together for a lunch that is both soul-satisfying and incredibly wholesome.
🥗 Ingredients
The Falafel Base
- 1 cup Dried Chickpeas (soaked in water for 12-24 hours; do not use canned)
- 1 cup Fresh Parsley (packed, stems removed)
- 1/2 cup Fresh Cilantro (packed)
- 4 cloves Garlic (peeled and smashed)
- 1/2 Yellow Onion (roughly chopped)
- 1 tablespoon Ground Cumin
- 1 teaspoon Ground Coriander
- 1/4 teaspoon Cayenne Pepper (adjust for heat preference)
- 1/2 teaspoon Baking Powder (added just before frying for fluffiness)
- 2 cups Neutral Oil (for frying (grapeseed or sunflower))
Lemon Tahini Sauce
- 1/2 cup Tahini Paste (high quality, well-stirred)
- 3 tablespoons Lemon Juice (freshly squeezed)
- 3-4 tablespoons Cold Water (added slowly to reach desired consistency)
- 1/2 teaspoon Sea Salt
The Wrap and Fillings
- 4 pieces Lebanese Flatbread or Pita (large and fresh)
- 1 cup Cherry Tomatoes (quartered)
- 2 Persian Cucumbers (diced small)
- 1/2 cup Pickled Turnips or Gherkins (sliced)
- 1/4 cup Fresh Mint Leaves (torn)
👨🍳 Instructions
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1
Drain the soaked chickpeas thoroughly and pat them dry with a clean kitchen towel. It is vital they are dry to ensure the falafel doesn't fall apart.
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2
In a food processor, combine the chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, salt, and cayenne. Pulse the mixture until it reaches the consistency of coarse sand—do not over-process into a paste.
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3
Transfer the mixture to a bowl, cover, and refrigerate for at least 30 minutes. This chilling time helps the starches bind together.
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4
While the mixture chills, make the tahini sauce. Whisk together the tahini, lemon juice, and salt. It will seize up at first; slowly whisk in cold water one tablespoon at a time until it becomes smooth and pourable.
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5
Prepare your vegetables: toss the tomatoes, cucumbers, and mint together with a pinch of salt and a drizzle of olive oil.
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6
Remove the falafel mixture from the fridge and stir in the baking powder. This reacts during frying to create a light, airy interior.
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7
Scoop about 2 tablespoons of the mixture and gently shape into a ball or a slightly flattened disc. Repeat until all mixture is used (should make about 12-16 balls).
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8
Heat 2 inches of oil in a deep skillet or pot to 350°F (175°C). If you don't have a thermometer, a cube of bread should brown in 45 seconds.
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9
Carefully drop the falafel into the oil in batches. Fry for 3-4 minutes, turning occasionally, until the exterior is a deep golden brown and crispy.
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10
Remove with a slotted spoon and drain on a wire rack or paper towels. Immediately sprinkle with a touch more sea salt.
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11
Warm your flatbreads in a dry pan or directly over a low gas flame for 15 seconds per side until pliable.
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12
To assemble, spread a generous spoonful of tahini sauce down the center of the bread. Place 3-4 falafels on top, crushing them slightly with a fork to help them stay in place.
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13
Top with the tomato-cucumber salad, pickles, and an extra drizzle of tahini. Roll tightly, tucking in the bottom, and serve immediately.
💡 Chef's Tips
Never use canned chickpeas; they contain too much moisture and will cause the falafel to turn into mush in the oil. If the mixture feels too wet to hold its shape, stir in 1-2 tablespoons of chickpea flour or all-purpose flour. For the greenest interior, use a generous amount of fresh herbs and avoid using the thick lower stems of the parsley. Ensure your oil is at the correct temperature; too cold and the falafel will absorb oil and become greasy; too hot and the outside will burn before the inside cooks. Resting the dough in the fridge is the secret to a falafel that doesn't crumble upon hitting the hot oil.
🍽️ Serving Suggestions
Serve with a side of extra-creamy hummus and warm olives. Pair with a glass of chilled Arak diluted with water and ice for an authentic Middle Eastern experience. Add a side of spicy Batata Harra (Lebanese spicy potatoes) for a heartier meal. Offer a side of Schug (Yemeni hot sauce) for those who crave an extra kick of heat. A refreshing mint lemonade (Limonana) balances the fried elements of the dish perfectly.