Falafel Wrap Recipe

Chickpeas: These legumes are the base of the falafel, providing protein and a hearty texture.

Onion: Adds a sharp, savory flavor to the falafel mixture.

Garlic: Enhances the overall taste with its pungent aroma.

Parsley: Fresh herb that adds a burst of color and a mild, peppery flavor.

Ground cumin: A spice that gives the falafel a warm, earthy taste.

Ground coriander: Adds a citrusy, slightly sweet flavor to the mix.

Salt: Enhances all the other flavors in the recipe.

Baking powder: Helps the falafel patties become light and fluffy.

Flour: Binds the falafel mixture together.

Olive oil: Used for frying the falafel patties to a golden brown.

Tortillas: The wrap that holds all the delicious ingredients together.

Lettuce: Adds a fresh, crisp texture to the wrap.

Tomatoes: Provide a juicy, tangy element to the wrap.

Cucumber: Adds a refreshing crunch to the wrap.

Tahini sauce: A creamy, nutty sauce that complements the falafel perfectly.

When forming the falafel patties, make sure to press them firmly to ensure they hold their shape during frying. If the mixture feels too wet, you can add a bit more flour to achieve the right consistency. Additionally, when frying, avoid overcrowding the pan to maintain the oil temperature and achieve a crispier texture.

• chickpeas - Substitute with cooked lentils: Lentils have a similar texture and protein content, making them a great alternative for falafel.

• chopped onion - Substitute with chopped shallots: Shallots provide a milder flavor that can complement the other ingredients well.

• minced garlic - Substitute with garlic powder: Garlic powder can be used if fresh garlic is not available, maintaining the garlicky flavor.

• chopped parsley - Substitute with chopped cilantro: Cilantro offers a fresh, slightly citrusy flavor that works well in falafel.

• ground cumin - Substitute with ground caraway seeds: Caraway seeds have a similar earthy flavor profile to cumin.

• ground coriander - Substitute with ground fennel seeds: Fennel seeds provide a sweet and aromatic flavor similar to coriander.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, enhancing the overall taste.

• baking powder - Substitute with baking soda: Baking soda can be used in a smaller quantity to achieve a similar leavening effect.

• flour - Substitute with chickpea flour: Chickpea flour is a gluten-free option that also enhances the chickpea flavor in the falafel.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it suitable for frying.

• tortillas - Substitute with pita bread: Pita bread is a traditional option for falafel wraps and holds the ingredients well.

• shredded lettuce - Substitute with shredded cabbage: Cabbage provides a crunchy texture and can hold up better in a wrap.

• diced tomatoes - Substitute with diced roasted red peppers: Roasted red peppers add a sweet and smoky flavor that complements the falafel.

• diced cucumber - Substitute with diced zucchini: Zucchini has a similar texture and mild flavor, making it a good alternative.

• tahini sauce - Substitute with hummus: Hummus provides a creamy texture and similar flavor profile, enhancing the wrap.

• Allow the falafel patties to cool completely before storing. This prevents condensation, which can make them soggy.
• Place the cooled falafel patties in an airtight container, separating layers with parchment paper to avoid sticking.
• Store the falafel patties in the refrigerator for up to 4 days. For longer storage, consider freezing.
• To freeze, arrange the falafel patties on a baking sheet in a single layer and freeze until solid, about 1-2 hours.
• Once frozen, transfer the falafel patties to a freezer-safe bag or container, removing as much air as possible to prevent freezer burn. They can be stored for up to 3 months.
• When ready to use, reheat the falafel patties in a preheated oven at 350°F (175°C) for 10-15 minutes or until heated through. Alternatively, you can reheat them in a skillet with a bit of olive oil over medium heat.
• Store the tortillas in their original packaging or in a resealable plastic bag at room temperature for up to a week. For longer storage, freeze them in a freezer-safe bag for up to 3 months.
• Keep the shredded lettuce, diced tomatoes, and diced cucumber in separate airtight containers in the refrigerator. They will stay fresh for 2-3 days.
• Store the tahini sauce in an airtight container in the refrigerator for up to a week. Stir well before using, as it may separate over time.
• When assembling the wraps after storing, warm the tortillas and falafel patties as needed, then add the fresh vegetables and tahini sauce just before serving for the best texture and flavor.

• Preheat the oven to 350°F (175°C). Wrap the falafel wraps in aluminum foil to keep them from drying out. Place them on a baking sheet and heat for about 10-15 minutes, or until warmed through.

• For a quick reheat, use the microwave. Wrap the falafel wraps in a damp paper towel to maintain moisture. Microwave on medium power for 1-2 minutes, checking halfway through to ensure even heating.

• If you prefer a crispy texture, use a skillet. Heat a non-stick pan over medium heat and place the falafel wraps in the pan. Cover with a lid and heat for 2-3 minutes on each side, or until the falafel is heated through and the tortilla is slightly crispy.

• For an air fryer method, preheat the air fryer to 350°F (175°C). Place the falafel wraps in the basket and heat for 3-5 minutes, checking frequently to avoid overcooking. This method will give you a nice, crispy exterior.

• If you have a sandwich press or panini maker, preheat it and place the falafel wraps inside. Press and heat for 3-4 minutes, or until the falafel is warmed through and the tortilla is toasted.

• Food processor: used to combine chickpeas, onion, garlic, parsley, cumin, coriander, salt, baking powder, and flour until well combined but not pureed

• Frying pan: used to heat olive oil and fry the falafel patties until golden brown on both sides

• Spatula: used to flip the falafel patties in the frying pan

• Measuring cups: used to measure out the chickpeas, onion, parsley, flour, and other ingredients accurately

• Measuring spoons: used to measure out the cumin, coriander, salt, and baking powder accurately

• Knife: used to chop the onion, garlic, parsley, tomatoes, and cucumber

• Cutting board: used as a surface for chopping the vegetables and herbs

• Microwave: used to warm the tortillas if not using a dry pan

• Dry pan: used as an alternative to the microwave for warming the tortillas

• Mixing bowl: used to hold the shredded lettuce, diced tomatoes, and diced cucumber before assembling the wraps

• Spoon: used to drizzle the tahini sauce over the assembled wraps

Use canned chickpeas: Save time by using canned chickpeas instead of cooking them from scratch.

Pre-chop vegetables: Chop the onion, parsley, lettuce, tomatoes, and cucumber in advance and store them in the fridge.

Batch cook falafel: Make a large batch of falafel patties and freeze them. Reheat as needed.

Ready-made tortillas: Use store-bought tortillas to save time on preparation.

Pre-made tahini sauce: Purchase tahini sauce instead of making it from scratch.