Print

Crispy Vegetarian Falafel Wrap Recipe – Best Easy Lunch with Creamy Tahini

crispy vegetarian falafel wrap - featured image
Print Recipe

These crispy vegetarian falafel wraps feature golden chickpea falafel, fresh herbs, crunchy veggies, and a creamy tahini sauce, all bundled in a soft wrap. Perfect for a hearty, healthy lunch or dinner that’s quick, flexible, and crowd-pleasing.

Ingredients

Scale
  • 1 1/2 cups dried chickpeas, soaked overnight
  • 1 small onion, roughly chopped
  • 3 cloves garlic, peeled
  • 1/2 cup fresh parsley leaves
  • 1/2 cup fresh cilantro leaves
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp cayenne pepper (optional)
  • 1/2 tsp baking powder
  • 2 tbsp all-purpose flour (or chickpea flour for gluten-free option)
  • 1 tsp salt
  • 1/2 tsp black pepper
  • Oil for frying (sunflower or canola)
  • 1/2 cup tahini
  • 1/4 cup fresh lemon juice
  • 1 garlic clove, minced
  • 1/4 cup cold water (plus more as needed)
  • 1/2 tsp salt
  • Pinch of cumin (optional)
  • 4 large flour tortillas or flatbreads (whole wheat or gluten-free if preferred)
  • 1 cup shredded lettuce
  • 1 cup diced tomatoes
  • 1 cup sliced cucumbers
  • 1/2 cup sliced red onion
  • 1/2 cup crumbled feta cheese (omit for vegan)
  • Fresh mint or parsley leaves (optional, for garnish)

Instructions

  1. Place dried chickpeas in a large bowl and cover with cold water by 2 inches. Soak overnight (at least 12 hours), then drain well.
  2. In a food processor, combine soaked chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, cayenne, salt, pepper, baking powder, and flour. Pulse until mixture holds together but remains coarse. If too dry, add 1–2 tbsp water; if too wet, add more flour.
  3. Using wet hands, shape mixture into golf-ball-sized balls or small patties (about 1 1/2 inches in diameter). Place on a parchment-lined plate. Chill for 10 minutes if sticky.
  4. Heat 1 inch oil in a skillet over medium-high heat (350°F). Fry falafel in batches, 2–3 minutes per side, until golden brown and crisp. Drain on paper towels.
  5. In a small bowl, whisk together tahini, lemon juice, garlic, salt, and cumin. Gradually add cold water until smooth and creamy. Adjust salt or lemon to taste.
  6. Prep veggies: slice lettuce, tomatoes, cucumbers, red onion. Crumble feta if using. Lay out tortillas or flatbreads.
  7. Place 3–4 falafel down the center of each wrap. Top with lettuce, tomatoes, cucumbers, onions, feta, and herbs. Drizzle with tahini sauce.
  8. Fold sides of tortilla in, roll up tightly from the bottom, and slice in half if desired. Serve immediately while falafel are warm and crispy.

Notes

For vegan wraps, omit feta cheese. For gluten-free, use chickpea flour and gluten-free wraps. Test-fry one falafel first to check consistency. Prep veggies and sauce while falafel fry for efficiency. Falafel can be baked at 400°F for 20 minutes, flipping halfway, for a lighter version. Store falafel separately from veggies and sauce for best texture.

Nutrition

Keywords: falafel wrap, vegetarian, easy lunch, tahini sauce, chickpeas, healthy, Middle Eastern, gluten-free option, vegan option, street food

Find it online: https://emmayum.com/crispy-vegetarian-falafel-wrap-recipe-best-easy-lunch-with-creamy-tahini/