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Falafel wraps make delicious use of crispy falafel, and they’re easy to make with tahini sauce, wrapped in pita.
Falafel wraps are a quintessential part of Middle Eastern food, loved for their multi-layered goodness with simple ingredients but lots of rich flavors, falafel’s vibrant green color, and crispy texture. Making homemade falafel with fresh veggies and vibrant herbs like fresh parsley is the way to go; learn how to do it in my post for a great falafel recipe. Once you have your falafel ready, this guide will help you assemble delicious falafel wraps that are a great way to enjoy a quick, healthy meal. These are our go-to on weekend afternoons or for a quick weeknight meal. They are best eaten right after you assemble them so that they have the best texture.
Main Ingredients and Notes
- Falafel Balls: Use crispy falafel prepared just before making the wraps, or reheated to crisp them up. These are the star of the wrap! Find falafel ingredients and how-to in my falafel recipe. You can also use falafel waffles here, so the falafel is not fried. Once you have these with the bread, the rest of the ingredients are flexible!
- Pita Bread: Choose warm pita ideally that is large and thin. Look for this in Middle Eastern markets or restaurants or have some fun baking and make a batch of homemade pita bread for this! You can use a soft tortilla wrap as the base for your falafel wrap if necessary. The exterior will hold the filling together and make it easy to take the wrap on the go.
- Veggies and Fresh Herbs: Fresh parsley, fresh mint, red cabbage, cucumber slices, and baby spinach bring color, texture, and flavor. They create a vibrant, fresh filling that complements the falafel. Don’t forget the pickled turnips!
- Sauces: Creamy tahini sauce adds moisture and flavor depth. Alternatively, or in addition!, you can spread labneh on the pita or add a few dollops of tzatziki sauce.
- Spices: A dash of black pepper, cayenne pepper, and a pinch of sea salt or red pepper flakes can elevate the flavor, offering a hit of spice to each bite.
Assembling the Perfect Falafel Wraps
Step 1: Prepare Your Base
Warm your pita bread or tortilla wrap in a large frying pan over medium heat until soft and pliable. This helps the wrap fold easily around the filling without tearing.
Step 2: Add the Falafel
Place several falafel balls in the center of the wrap. If you prefer smashed falafel wraps, slightly flatten the falafel with the back of a spoon.
Step 3: Layer with Fresh Veggies and Herbs
Top the falafel with a generous layer of red cabbage, baby spinach, and fresh parsley. These add crunch and a refreshing zest to the wrap.
Step 4: Drizzle with Sauces
Drizzle creamy tahini and tzatziki sauce over the veggies. For an adventurous kick, add a spoonful of hummus or spicy chili sauce.
Step 5: Wrap It Up
Fold the sides of the wrap over the filling, then roll it up tightly from the bottom. The goal is a snug wrap that holds the filling securely.
Your falafel wrap is now ready to serve. Pair them with a side of tabbouleh salad or some pickled veggies.
Tips for Serving
- Customization: Add ingredients like feta, lime juice, or avocado slices for variety.
- Convenience: Prepare wraps ahead of time without the sauces and store them wrapped in parchment paper in the fridge. Just add sauces before serving for a perfect lunchtime option the next day.
- Storage: Best to assemble these with sauce jjust before serving. You can keep the ingredients separate in the refrigerator, making it easy for meal prep.ย
Creative Twists for Your Wraps
Explore different textures and flavors by incorporating ingredients you have on hand or simply enjoy, such as red onion, green onion, or even a layer of fresh dill. Experiment with spices like chili powder or cayenne pepper to bring your falafel wrap to the next level.
This falafel wrap recipe allows you to enjoy the best part of Middle Eastern cuisine in a convenient, handheld form. These wraps offer a delicious and healthy way to enjoy your falafel, whether for a quick lunch or a fulfilling dinner. Feel free to adapt the recipe to suit your taste preferences, enhancing your wraps with the flavors and textures you love most.
Falafel Wraps Recipe
Ingredients
- 2 loaves pita bread, or any wrap
- 6 falafel, Make homemade falafel or use prepared falafel. They're best warm for the wraps.
- 1/4 cup tahini sauce, Use my simple tahini sauce recipe
- 2 tablespoons turnip pickles, Make your own turnip pickles or use prepared pickles
- 2 tablespoons chopped fresh herbs
Instructions
- Place a loaf of pita on each of two plates. Lay several falafel along one side of the bread a few inches from the edge.
- Top with tahini sauce, fresh herbs, and sliced pickled turnips. Dust with chopped herbs.
- Roll the pita up tightly, cut in half on the diagonal, and serve immediately with more sauce for dipping.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
WOndering if it would be possible to bake instead of fry the falafels?
Thanks so much!
That would be well worth a try–you might want to broil them to get the exterior browned and crisp. Let us know how it goes!!
I was really looking forward to these. The sauce was made. The cucumbers and onions were diced. The tomatoes from my garden were sliced. My husband was hanging over my shoulder, drooling because it all smelled so good. And the falafels disintegrated. Every single one. I know it’s me and not the recipe. Still very disappointed.
Hi Maureen, I got your cookbook as an Xmas gift, and finally got to try your falafel recipe. I had to double the chickpeas, as I couldn’t find fava beans where I am. However, upon completion of the mix I tried to form the falafel and couldn’t because the mixture was so wet. I had to add breadcrumbs and an egg to salvage the mix. Any ideas what could prevent that if I tried again?
Hi Christina–I’m so glad you made the falafel. I’m surprised and sorry about the wetness. I wonder if the herbs were too wet?
My mother made multitudes of Lebanese dishes. but she never ever made falafel. The first time I had it was as an adult at a place in New Haven, CT called “Mamouns”. I wonder if it’s a regional dish in Lebanon? I never did understand why we never had it.
I’ll have to try it with favas – I’ve only made them using chick peas.
I am a big fan of your blog Maureen! Thank you for posting all these great recipes! As for peeling the fava beans, I know from my dad, that they use peeled fava beans, something easily found in the Lebanese grocery stores, and it’s also known under “foul majroush”. I hope you find this helpful.
Thank you Cherine!
Lovely!
How do they remove the skins from the fava beans? Thanks
Maureen
Great question Marlene–something I will have to look into further! I have peeled a lot of fresh fava beans in my time and that is one seriously painstaking task!
Grew up in Lebanese Catholic family from villiage of Raskifa. My grandmother made it all. Never ever made a falafel that I can remember.
Maureen, I have another comment, or you could say a question perhaps. What’s this adding yogurt in the tahini sauce? I lived and ate falafel until the age of 18 in Beirut, and never heard of adding or thinning down the tahini sauce with yogurt! I thought this is something foreign to our Lebanese tradition and the way of making falafel. My recollection of it was a great thick tahini sauce topping on the falafel that completed the sandwich:-) yum!!! I also Have a suggestion for the best falafel ever in Beirut. There is a well known cheff in Beirut by the name of Chef Chadi Zeitouni who had as his guest the owner of this falafel place (called Falafel Arax) and was trying to get the secret of making this falafel that even he couldn’t duplicate. So, if you could go on you tube and look for this truely funny man and his guest preparing this absolutely one of a kind flavor falafel. It’s almost scientific, the way they make it. Please see if you could post it on your website for those who do not or did not understand the Arabic language recipe! Many thanks in advance.
All very interesting Levon, thank you! The tahini yogurt sauce is delicious and I add the yogurt because I love it!
My one attempt at falafel was a disaster, but I’m inclined to believe it was due to the unskinned favas. I’ve just ordered 2 bags from your market – counting the days until I can make a batch of your delicious falafel!
What a glorious treat, Maureen! Your recipe looks even tastier and nicer than the one I make, which was taught to me by a friend, also from Lebanese ancestry. And in my case, it’s also true: my Lebanese Grandma and her sisters never-ever made that, either. It hasn’t been part of my family’s tradition, which is a great loss – one that must be corrected, haha!
Thank you so much for sharing the joy of falafel through one more of your wonderful recipes.
Ok…I’m guilty!! Never have made Falafel from scratch either. And…to make it worse, I had one food critic comment on the recipe in my cookbook, that using the box mix was not to kosher…although she said it a little harsher. Well, not having had it growing up at home, and trying to make all recipes easy for the younger generation, I took this short cut….my bad!!
Anyway, I am going to make your recipe…my husband loves Falafel so onward to the kitchen….