If you are looking for a vegan meal that is hearty and flavorful, this falafel wrap recipe is for you. Full of fresh herbs and Mediterranean spices, the protein in falafel comes from chickpeas.
Our Lemon Pepper pretzel nuggets add crunch and extra flavor to a falafel wrap made with falafel patties, pita bread, sauce, and fresh veggies.
You’ll be saying “OMG!” because…
- Super flavorful. The fresh herbs and authentic Mediterranean spices paired with our bold Lemon Pepper seasoning blend gives these falafel an intense and delicious taste.
- Simple and freezer-friendly. While falafel wraps take time to make, the recipe is easy to follow and the best part is that you can freeze uncooked falafel patties for enjoying later.
- Great for entertaining. In addition to falafel wraps, you can serve falafel and hummus on a platter with olives, roasted eggplant and peppers, pickled beets and fresh cucumbers for a vegan mezze board that is sure to please all of your guests.
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Dried chickpeas. Using canned chickpeas for falafel wraps doesn’t work well because all the natural starch from the chickpeas is lost to the canning process and liquid. Also known as garbanzo beans, chickpeas are full of protein and also used to make hummus.
PRO TIP: Falafel and hummus taste great together. The warm falafel with cool hummus are a fun snacking duo.
Fresh herbs. Because homemade falafel has so few ingredients, it’s important to use fresh herbs for the base mixture. Be sure to remove the stems and give the herbs a rough chop before adding them to the food processor.
Quality spices. The spice blend for falafel wraps is what gives the chickpea patties their signature flavor. So, it’s important to get all natural spices. You can even toast your spices in a dry pan to make the flavor in your falafel wraps more intense.
How to Make a Falafel Wrap
Be patient. The first step is soaking your dried chickpeas overnight in water. Don’t rush this step or the texture of your falafel will be wrong from the start.
The falafel patties. Once your chickpeas are soft, dry them off and then add them to the food processor with the fresh herbs, onion, and spices. Pulse the mixture until well combined but not totally creamy. Fold in the crushed pretzel nuggets.
You want the falafel patties to have texture. Plan to serve 2-4 falafel patties per person depending on the size of your falafel wrap.
Cook the falafel. We prefer using the air fryer for this step, but you can fry or bake them. You’ll want the temperature of the air fryer or oil around 375 degrees. The key to cooking them, regardless of the method, is a crunchy exterior and creamy, warm center.
Make the falafel wrap. Place your warm falafel patties inside the pocket of a pita or use flat pita bread and place 2 or 3 falafel patties down the center of the wrap. Top with tahini or hummus, pickles, and fresh veggies of your choice.
Falafel Wrap Recipe
Falafel Wrap Recipe
Ingredients
- 2 cups dried chickpeas (Do NOT use canned or cooked chickpeas)
- 1/2 tsp baking soda
- 1 cup fresh parsley leaves, roughly chopped
- 3/4 cup fresh cilantro leaves, roughly chopped
- 1/2 cup fresh dill, roughly chopped
- 1 small onion, quartered
- 7–8 garlic cloves, peeled or 4 tbsp minced garlic
- 1 tsp salt
- ½ tbsp ground black pepper
- 1 tbsp ground cumin
- ½ tbsp ground coriander
- ½ cup whole Lemon Pepper OMG! Pretzels , finely crushed
For the falafel wrap:
- Tahini or hummus
- Pita bread
- English cucumbers, chopped or diced
- Tomatoes, chopped or diced
- Lettuce
- Pickles
Instructions
- The day before you want to eat your falafel wrap, you have to get started. Place the dried chickpeas and baking soda in a large bowl. Fill with water to cover the chickpeas by at least 2 inches.
- Soak overnight (longer if the chickpeas are still too hard). When ready, drain the chickpeas completely and pat them dry.
- Add the chickpeas, herbs, onions, garlic and spices to the bowl of a food processor fitted with a blade. Pulse for 40 seconds at a time until the mixture is well combined and smooth. NOTE: You may have to stir the mixture a few times to move things around and be sure the ingredients are combined.
- Transfer the falafel mixture to a container and cover tightly. Refrigerate for at least 1 hour or up to 18 hours to give the falafel mixture time to set, otherwise it will fall apart while you cook it.
- Preheat the air fryer to 375. Lightly coat the rack with olive oil to prevent sticking. You can use a spray or brush it on. Cook the falafel for 16 minutes, turning halfway through.
- PRO TIP: We prefer this method to frying or baking in the regular oven because the air fryer gives the falafel a crispy exterior without additional oil.
- Place the falafel patties on a plate lined with paper towels to remove any excess oil.
- Serve the warm falafel patties in pita bread with tahini or hummus, and fresh veggies such as tomato and cucumbers. You can also serve it with a yogurt sauce like tzatziki if you prefer. NOTE: If you use a dairy-based sauce, the dish is no longer vegan.
