In this easy falafel wrap recipe, you'll learn how to make authentic Middle Eastern falafels to rival your favorite restaurant's version! Try this popular street food wrapped in this lavash bread recipe or stuffed in pita pockets. It would also be excellent with this muhammara recipe!
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For authentic falafel, ditch the canned garbanzo beans and use dried garbanzo beans instead! Then add the perfect blend of herbs and spices. You can deep-fry (or air-fry) the falafel for a crispy exterior and a tender, flavorful center.
To make a falafel sandwich, stuff homemade Middle Eastern bread with falafel, sliced onions, tomatoes, lettuce, or your favorite fresh veggies. I also like to add a drizzle of garlic tahini sauce, but this yogurt sauce (which is similar to tzatziki sauce) is another great option!
Falafel wraps are a popular choice during Ramadan, especially at iftar when families gather to break their fast. Paired with fresh vegetables, pickled turnips, tahini sauce, and warm Middle Eastern pita, they make a satisfying and flavorful meal. If you're planning your menu, browse my full collection of Ramadan recipes for more traditional dishes.
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🔖 Ingredients & Substitutions
- Garbanzo Beans: Although you can use canned chickpeas, it's much better to use soaked dried chickpeas (garbanzo beans).
- Fresh Herbs: Italian parsley and cilantro
- Onion: 1 medium onion
- Garlic: 3-6 garlic cloves, based on preference.
- Spices: Salt, black pepper, cumin powder, coriander powder, crushed red pepper, za'atar substitute, and cayenne pepper (optional).
- Flour: ¼ cup of all-purpose flour
- Wrap Options: Choose from lavash bread, pita bread, flatbread, and if you have to, tortillas!
🔪 Helpful Tools
The following tools can be helpful when making this falafel wrap recipe:
- medium pot
- food processor
- falafel scoop
- frying pan
🧆 How to Make This Falafel Wrap Recipe
Step 1: Add dry chickpeas to a large bowl that will allow room for expansion. Cover with plenty of water so that the chickpeas will still be fully immersed when they soften and expand. Soak the chickpeas overnight.
Step 2: When they're ready, drain chickpeas and add to a food processor. Depending on your food processor's capacity, you might have to do this in two or three batches. Pulse until the garbanzo beans are ground, then transfer to a large bowl.
Pro Tip: If you have a hard time blending the chickpeas, you can add a tiny amount of water to get it going.
Step 3: Add the onion, garlic, parsley, cilantro, and serrano to the food processor and pulse until finely ground.
Step 4: Add the herb mixture to the garbanzo beans and mix until thoroughly combined.
Step 5: Mix the spices and add to the garbanzo and herb mix, along with the flour. Knead with your hands until all the ingredients are combined.
Step 6: Test to see if the mixture holds together by pressing 1 tablespoon of the mixture into a small disc or ball. You may need to run it through the food processor one more time if it's too coarse.
Step 7: If the mixture still does not hold together, add additional flour, one tablespoon at a time, until it does.
How to Cook Falafel
Step 1: In a deep skillet, fry one falafel in hot oil (375°F) until brown and crisp on both sides. This should take approximately one to two minutes. Drain on paper towels.
Step 2: Taste the falafel patty to see if any adjustments need to be made to the seasoning. If no adjustments are necessary, form the remaining falafel. Fry as many as you will be serving and freeze the rest for another time.
How to make air-fried falafel
To make a healthier version of the more traditional fried falafel recipe, consider using your air fryer. Set your air fryer to 375 degrees and air-fry the falafel for 15 minutes.
🥙 How to Make A Falafel Wrap
So now that you've made your falafel and baked your pita pockets or lavash bread, what do you add to this falafel wrap recipe besides the falafel? I'm glad you asked because there are so many options! Here are just some of them:
- Stuff your pita bread or lavash with taboula salad before adding your falafel.
- Drizzle your falafel with tahini sauce or toum (Lebanese garlic sauce).
- Smear some Lebanese hummus as a base before adding the other ingredients, or serve it as a side.
- Speaking of sides, you can't go wrong with pickled mangoes, pickled turnips, or torshi (pickled vegetables)!
- Other options include sliced tomatoes, cucumbers, red onions, mint leaves, and lettuce.
- Crumbled feta cheese and Kalamata olives are also great additions to your falafel wrap!
🤷🏻♀️ Recipe FAQs
There is no difference between chickpeas and garbanzo beans. The names are used interchangeably; however, "garbanzo" is technically their Spanish name.
You'll be happy to know that you won't need to break the bank to buy pricey tools to make my easy falafel recipe. However, a falafel scoop can be used to form the falafel. You can find this scoop on Amazon or in any Middle Eastern market.
The oil temperature is very important when it comes to deep-frying. Too high a temperature, and the falafel will burn. If the oil is not hot enough, the falafel will end up greasy.
To avoid both scenarios, the oil temperature should be set to 375F. Heat oil over medium heat until the proper temperature is reached. Use an electric deep fryer or a thermometer for precise temperature control.
When it comes to frying, not all oils are created equal. Oils have different smoking points. For example, olive oil, although healthy, has a low smoke point of 320 degrees F. This means it should not be used for deep frying.
Sunflower oil's smoking point is 450F, which is the same smoke point as peanut oil. While avocado oil's smoke point is at 520F. Any of these oils would be ideal for deep frying.
👩🏼🍳 Pro Tips
- Many recipes recommend adding baking soda or baking powder to the falafel mixture. They are supposed to make the center of the falafel airy. I've tried making them with and without the baking soda and haven't noticed any difference, so now I leave it out. If you'd like to add baking soda, add 1 teaspoon to the mixture for 30 minutes before forming the falafel.
- Although in an earlier version of this falafel wrap recipe, I recommended allowing the mix to rest for a few hours to allow the flavors to meld together, I've found that step is not necessary either. The falafel tastes just as good if you fry it immediately.
- I recommend using a falafel scoop to form the falafel. Not only will the scoop help you make perfectly shaped falafel, but it will also be uniform in shape and size, and therefore cook evenly. Learn how to use the falafel tool here.
- To make this falafel wrap recipe gluten-free, substitute chickpea flour for all-purpose flour and use gluten-free wraps.
- Extra falafel can be frozen on a cookie sheet or plate and then tossed in a Ziploc bag. Store in the freezer for up to 6 months.
- To cook frozen falafel, thaw slightly, then deep fry.
- To air-fry, set the air-fryer temperature to 375 degrees F. and set the timer for 15 minutes.
🍽 More Middle Eastern Recipes
If you enjoy this falafel wrap recipe, check out these related recipes!
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📖 Recipe
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Ingredients
Equipment
Method
- Add dry chickpeas to a large bowl that will allow room for expansion. Cover with plenty of water so that the chickpeas will still be fully immersed when they soften and expand. Soak the chickpeas overnight.
- When they're ready, drain chickpeas and add to a food processor. Depending on your food processor's capacity, you might have to do this in two or three batches. Pulse until the garbanzo beans are ground, then transfer to a large bowl.
- Add the onion, garlic, parsley, cilantro, and serrano to the food processor and pulse until finely ground.
- Add the herb mixture to the garbanzo beans and mix until thoroughly combined.
- Mix the spices and add to the garbanzo and herb mix, along with the flour. Knead with your hands until all the ingredients are combined.
- Test to see if the mixture holds together by pressing 1 tablespoon of the mixture into a small disc or ball. You may need to run it through the food processor one more time if it's too coarse.
- If the mixture still does not hold together, add additional flour, one tablespoon at a time until it does.
- In a deep skillet, fry one falafel in hot oil (375°F) until brown and crisp on both sides. This should take approximately one to two minutes. Drain on paper towels.
- Taste the falafel to see if any adjustments need to be made to the seasoning. If no adjustments are necessary, form the remaining falafel. Fry as many as you will be serving and freeze the rest for another time.
Nutrition
Video
Notes
- Many recipes recommend adding baking soda to the falafel mixture. The baking soda is supposed to make the center of the falafel airy. I've tried making them with and without the baking soda and haven't noticed any difference, so now I leave it out. If you'd like to add baking soda, add 1 teaspoon to the mixture 30 minutes before forming the falafel.
- Although in an earlier version of this recipe, I recommended allowing the mix to rest for a few hours to allow the flavors to meld together, I've found that step is not necessary either. The falafel tastes just as good if you fry them immediately.
- I recommend using a falafel scoop to form the falafel. Not only will the scoop help you make perfectly shaped falafel, but it will also be uniform in shape and size, and therefore cook evenly. Learn how to use the falafel tool here.
- To make this recipe gluten-free, substitute chickpea flour for all-purpose flour.
- Extra falafel can be frozen on a cookie sheet or plate and then tossed in a Ziploc bag. Store in the freezer for up to 6 months.
- To cook frozen falafel, thaw slightly, then deep fry.
- To air-fry, set the air-fryer temperature to 375 degrees F. and set the timer for 15 minutes.
Kelly Methey says
These sounds pretty delicious! I have never had these before. I will have to try them.
HildaSterner says
Looks like we're going to have to have a Falafel Night!
Safiyyah O. says
This recipe looks great. I already have chickpeas soaked from yesterday, and I'll be making falafel using this recipe tonight.
HildaSterner says
Thanks for your comment! I'm excited to hear back about how it goes. Enjoy!
Nicole | The Professional Mom Project says
Yum! I love falafel but I've never taken the time to make them myself.
HildaSterner says
Hi Nicole, You should definitely give this recipe a try. They're so delicious; my friend, Sheila, and I had a blast making them!
Sheila Tong says
These are the best. Thank you Hilda for taking the time to teach me, I love them. Sheila
HildaSterner says
Always a pleasure to cook with you, my friend! <3