There’s something truly magical about Falafel Wraps with Tahini Sauce: the crispy, golden orbs of spiced chickpeas nestled inside a soft, pillowy pita, drizzled with creamy, tangy sauce, and loaded up with fresh veggies. This dish is vibrant and satisfying, bringing together bold flavors and gorgeous colors in every bite. Whether you’re a long-time falafel fan or trying it for the first time, you’ll love how easy it is to create this Middle Eastern classic in your own kitchen—no passport required!
Ingredients You’ll Need
The beauty of Falafel Wraps with Tahini Sauce is how it turns humble ingredients into something utterly craveable. Every element adds a special twist, from aromatic herbs to crunchy vegetables and luscious sauce. Here’s a helpful breakdown so you know exactly why each ingredient belongs.
- Chickpeas (1 can, 15-ounce, drained and rinsed): The hearty base for your falafel, providing protein, fiber, and that classic creamy texture.
- Red Onion (1/2 small, chopped): Lends sweetness and a gentle bite for depth of flavor.
- Garlic (2 cloves, minced): Delivers an aromatic punch that makes falafel irresistible.
- Fresh Parsley (1/4 cup): Brightens the falafel with freshness and color.
- Fresh Cilantro (1/4 cup): Adds a hint of citrusy, herbal zing to the mix.
- Ground Cumin (1 teaspoon): Provides iconic earthy, warm undertones.
- Ground Coriander (1 teaspoon): Sweet and citrusy, this is falafel’s flavor backbone.
- Cayenne Pepper (1/4 teaspoon): Just enough heat to wake up your tastebuds, but feel free to adjust!
- Salt (1/2 teaspoon): Essential to wake up all the other flavors.
- Black Pepper (1/4 teaspoon): Adds subtle warmth and balance.
- Lemon Juice (1 tablespoon): A pop of acidity brightens everything up.
- Baking Powder (1/2 teaspoon): Puffy falafel, here we come; this makes them light and tender.
- All-Purpose Flour (2 tablespoons): Helps bind the falafel mixture for perfect frying.
- Olive Oil (for frying): Gives your falafel that beautiful golden crunch.
- Pita Bread or Flatbread (4 large): The soft, fluffy wrap to carry all the goodness.
- Shredded Lettuce (1 cup): Refreshing and crunchy, balancing the rich falafel and sauce.
- Cucumber (1 small, sliced): For a cool, crisp bite.
- Tomato (1 medium, sliced): Juicy rounds that add color and moisture.
- Red Onion (1/4, thinly sliced): A little more crunch and sweet sharpness for the wraps.
- Tahini (1/3 cup): Nutty, creamy base for your dreamy sauce.
- Lemon Juice (2 tablespoons, for sauce): Lifts the tahini into something spectacular.
- Olive Oil (1 tablespoon, for sauce): Smooths out the sauce and deepens the flavor.
- Garlic (1 clove, for sauce): A mellow, aromatic boost in the tahini sauce.
- Water (2–3 tablespoons): Adjusts the tahini sauce to drizzly perfection.
- Salt (to taste, for sauce): Seasonal magic—don’t be shy, taste as you go!
How to Make Falafel Wraps with Tahini Sauce
Step 1: Blitz the Falafel Mixture
Start by loading your food processor with chickpeas, red onion, garlic, parsley, cilantro, cumin, coriander, cayenne, salt, pepper, lemon juice, baking powder, and flour. Just a few quick pulses will do! You want everything to mingle and the mixture to hold together when pinched, but keep some bits for texture—it shouldn’t turn into a paste.
Step 2: Shape Your Falafel
Scoop the mixture out and use your hands to form it into small balls or patties, about the size of a ping-pong ball or slightly smaller. Don’t worry if they’re a little rustic! If the mixture gets sticky, a quick rinse of your hands with water helps.
Step 3: Fry to Golden Perfection
Pour enough olive oil into a skillet to cover the base, then heat over medium. Once shimmering, gently add the falafel in batches—don’t crowd the pan. Give them about 3–4 minutes per side, turning once, until they’re irresistibly crispy and deeply golden brown. Set on paper towels to catch extra oil while you work through the batch.
Step 4: Whip Up the Tahini Sauce
In a small bowl, combine tahini, lemon juice, olive oil, garlic, and water. Grab a whisk or fork and mix until the sauce is smooth, creamy, and just pourable. Taste for salt and lemon—add more if you like zing!
Step 5: Assemble the Falafel Wraps with Tahini Sauce
Warm your pita breads or flatbreads, either on a dry skillet or a quick zap in the microwave wrapped in a damp towel. Lay out a pita, pile with shredded lettuce, cucumber, tomato, and red onion, then nestle in 3–4 crispy falafel patties. Drizzle generously with that dreamy tahini sauce, wrap everything up tightly, and you’re ready to enjoy the ultimate handheld masterpiece.
How to Serve Falafel Wraps with Tahini Sauce
Garnishes
Give your Falafel Wraps with Tahini Sauce a burst of vibrance with a leafy sprinkle of chopped parsley, a dusting of sumac, or even a few pickled turnips for a tangy crunch. A drizzle of extra-virgin olive oil on top can make them look irresistible and elevate the flavors to new heights.
Side Dishes
These wraps are a feast on their own, but you can turn any meal into a Middle Eastern spread with sides like tabbouleh, lemony hummus, or a simple cucumber-yogurt salad. Hot, crispy fries or sweet potato wedges also pair beautifully for a laid-back lunch or dinner.
Creative Ways to Present
For a more dramatic touch, consider serving your wraps deconstructed on a platter so everyone can build their own Falafel Wraps with Tahini Sauce—a surefire way to start conversation at the table. Or, slice wraps into pinwheels for fun appetizers at your next party. The colors and flavors really pop when served this way!
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover falafel or veggies, separate components are your friend. Store the falafel in an airtight container in the fridge for up to three days. Keep veggies and tahini sauce separate to prevent sogginess and maintain freshness in your Falafel Wraps with Tahini Sauce.
Freezing
Falafel freezes beautifully! Arrange cooked (and cooled) falafel on a baking sheet to freeze individually, then transfer to a zip-top bag or airtight container. They’ll keep for up to two months and make future lunches or dinners a breeze. The tahini sauce doesn’t love freezing, but it takes just a minute to whisk up fresh.
Reheating
To bring the falafel back to life, place them on a baking sheet in a 350°F oven for 10–12 minutes, or until they’re heated through and crispy again. A quick cook in a hot skillet also works. Avoid microwaving if you want to maintain that lovely crunch.
FAQs
Can I bake the falafel instead of frying?
Absolutely! To keep things lighter, bake the falafel at 375°F for 25–30 minutes, flipping halfway through. They won’t get quite as crispy as the fried version, but they’ll still be packed with flavor.
Can I make Falafel Wraps with Tahini Sauce gluten-free?
Yes! Swap the all-purpose flour in the falafel mixture for chickpea flour or your favorite gluten-free blend. And use gluten-free wraps instead of pita to make the recipe fully gluten-free.
What’s the best way to keep the wraps from getting soggy?
The key is to keep all components cool until ready to assemble, then layer a buffer of lettuce or cucumber between the bread and the sauce. Drizzle tahini sauce just before serving, and enjoy right away for the best texture!
Can I add other veggies or toppings?
Go wild! Falafel Wraps with Tahini Sauce are super versatile—try adding pickled onions, crumbled feta, roasted peppers, or a swirl of spicy harissa for personalized flair.
Do I need a food processor to make falafel?
A food processor is quickest, but you can also mash everything well with a fork or potato masher for a chunkier, homemade texture. Just be sure the mixture holds together before forming falafel balls.
Final Thoughts
There’s nothing quite like gathering around the table to enjoy Falafel Wraps with Tahini Sauce made right in your own kitchen. The flavors are bold, the textures are playful, and the experience is deliciously hands-on. Give these wraps a try—they just might become your new favorite weeknight ritual!
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Falafel Wraps with Tahini Sauce Recipe
- Total Time: 35 minutes
- Yield: 4 wraps 1x
- Diet: Vegetarian
Description
Enjoy these delicious falafel wraps with tahini sauce for a satisfying and flavorful meal. Crispy falafel, fresh vegetables, and creamy tahini all wrapped up in a warm pita – a perfect lunch or dinner option!
Ingredients
Falafel:
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1/2 small red onion (chopped)
- 2 cloves garlic (minced)
- 1/4 cup fresh parsley
- 1/4 cup fresh cilantro
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon lemon juice
- 1/2 teaspoon baking powder
- 2 tablespoons all-purpose flour
- olive oil for frying
For Tahini Sauce:
- 1/3 cup tahini
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- 1 clove garlic (minced)
- 2–3 tablespoons water
- salt to taste
- 4 large pita breads or flatbreads
- 1 cup shredded lettuce
- 1 small cucumber (sliced)
- 1 medium tomato (sliced)
- 1/4 red onion (thinly sliced)
For Wraps:
Instructions
- Falafel: In a food processor, combine chickpeas, red onion, garlic, parsley, cilantro, cumin, coriander, cayenne, salt, pepper, lemon juice, baking powder, and flour. Pulse until the mixture holds together but still has some texture. Form the mixture into small balls or patties.
- Heat olive oil in a skillet over medium heat and cook falafel in batches for 3–4 minutes per side, or until golden brown and crispy.
- Tahini Sauce: In a small bowl, whisk together tahini, lemon juice, olive oil, garlic, and water until smooth and creamy. Season with salt to taste.
- Assembly: Warm the pita or flatbreads, then layer with shredded lettuce, sliced cucumber, tomato, red onion, and 3–4 falafel pieces. Drizzle generously with tahini sauce and wrap tightly. Serve immediately.
Notes
- Falafel can be baked at 375°F for 25–30 minutes, flipping halfway, for a healthier option.
- Add pickled turnips or hot sauce for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 wrap
- Calories: 490
- Sugar: 3g
- Sodium: 580mg
- Fat: 24g
- Saturated Fat: 3g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 9g
- Protein: 14g
- Cholesterol: 0mg
