SaveFalafel Wrap
Crispy-outside, herb-green-inside falafel made from scratch with dried chickpeas. Wrapped in warm pita with tahini sauce, pickles, and fresh vegetables.
Edited by Brian Kaplan·Last updated April 12, 2026
Servings
Est. total: $8.00 · $1.33/serving
Cost estimates are approximate and vary by location, store, season, and brand. Actual prices may differ.
Ingredients
- 1 cup dried chickpeas (soaked 12-24 hours, NOT canned)
- 1/2 cup fresh parsley (packed)
- 1/2 cup fresh cilantro (packed)
- 1/2 medium yellow onion (roughly chopped)
- 4 cloves garlic
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/4 tsp cayenne pepper
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp baking powder
- 1 tbsp lemon juice
- 3 cup vegetable oil (for frying)
- 1/4 cup tahini
- 2 tbsp lemon juice (for tahini sauce)
- 2 tbsp water (for tahini sauce)
- 6 rounds pita bread
- 2 medium tomatoes (sliced)
- 1 medium cucumber (sliced)
- 1/4 cup pickled turnips (optional)
Instructions
- 1
Drain the soaked chickpeas and pat dry. Add to a food processor with parsley, cilantro, onion, garlic, cumin, coriander, cayenne, salt, pepper, and 1 tbsp lemon juice. Pulse until a coarse, crumbly mixture forms. Do not puree smooth. Refrigerate 30 minutes.
You MUST use dried, soaked chickpeas. Canned chickpeas are too wet and the falafel will fall apart. This is non-negotiable.
- 2
Add baking powder and mix through. Form mixture into 18 balls (about 2 tbsp each), pressing firmly. Flatten slightly into discs.
Compact them well. If the mixture feels too wet, add 1-2 tbsp chickpea flour.
- 3
Heat oil to 350°F in a deep pot or Dutch oven. Fry falafel in batches of 5-6 for 3-4 minutes, turning once, until deep golden brown and crispy. Drain on paper towels.
Don't crowd the pot. Too many at once drops the oil temperature and gives you greasy, soggy falafel.
- 4
Make tahini sauce: Whisk tahini, 2 tbsp lemon juice, water, and a pinch of salt until smooth and pourable. Add more water if needed.
- 5
Warm pita bread. Spread tahini sauce inside. Add 3 falafel per wrap with tomato, cucumber, and pickled turnips. Drizzle more tahini and fold.
Restaurant secret: Smash the falafel slightly when you put them in the pita. More surface area means more crispy bits in every bite.
Pairs With
Czech-style pilsner
Clean bitterness cuts through the fried richness
Austrian white with peppery notes
Herbal and crisp, mirrors the fresh herbs in the falafel
Salted yogurt drink
The traditional pairing. Tangy dairy cools everything down
Make It Yours
Tap a dietary need to see exactly what to swap.
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Cooking Soundtrack
Easy-going rock, country, and the kind of music that pairs with burgers and cold beer.
Nutrition
Per serving. Estimated values. Not a substitute for professional dietary advice.
Tips
- •Soaking dried chickpeas overnight is the only way to make proper falafel. Plan ahead.
- •A falafel scoop (small ice cream scoop) makes perfectly uniform balls.
- •Restaurant secret: Fry a test falafel first. If it falls apart, the mixture needs more time in the fridge or a tablespoon of flour.
Substitutions
- vegetable oil for frying → bake at 400°F for 25 minutes (not as crispy but healthier)
- tahini → Greek yogurt sauce
- pita bread → lavash or lettuce wraps
Leftovers
Refrigerate unfried falafel mixture up to 2 days, or freeze formed balls for up to 1 month. Fry from frozen, adding 1-2 minutes.
Leftover Ideas
Nutrition values are estimates calculated per serving and may vary based on brand, preparation method, and serving size. Not a substitute for professional dietary or medical advice. Consult a registered dietitian for specific nutritional needs.
Allergen Notice: Recipes may contain or come into contact with major allergens including milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soy, and sesame. Always verify ingredient labels for allergen information specific to the brands you use.
Drink pairing suggestions are for adults of legal drinking age only. Please drink responsibly.
Food Safety: Follow USDA safe minimum internal temperatures: Poultry 165°F (74°C), Ground meats 165°F (74°C), Beef/pork/lamb steaks 145°F (63°C) with 3-min rest, Fish 145°F (63°C). Use an instant-read thermometer — do not rely on visual cues alone. Refrigerate leftovers within 2 hours.
