Falafel Wraps with Tahini Sauce – Plant-Based Recipes for Dinner

Alright, I have to admit: falafel wraps always make me feel like I’m on a bustling street corner in the heart of the Middle East—minus the crowds, of course! There’s just something magical about biting into those crispy, golden falafel balls, paired with creamy tahini sauce and fresh veggies all wrapped up in warm pita bread. I can’t wait to share how you can bring those same flavors to your kitchen without needing a passport. Plus, I’ll throw in some of my best tips for that perfect crispy texture and smooth tahini drizzle that just ties everything together beautifully.

Quick Facts

• Yield: Serves 4
• Prep Time: 20 minutes (plus soaking time)
• Cook Time: 15 minutes
• Total Time: 1 hour (includes soaking)

Ingredients

For the Main Dish:

• 1 cup dried chickpeas (do not use canned)
• 1 small onion, roughly chopped
• 3 cloves garlic
• 1 cup fresh parsley leaves
• 1 cup fresh cilantro leaves
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp baking powder
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper
• Vegetable oil for frying (about 1–2 cups)
• 4 large pita breads or flatbreads
• 1 cup chopped tomatoes
• 1 cup thinly sliced cucumber
• 1 cup shredded lettuce

For the Sauce / Garnish:

• 1/2 cup tahini paste
• 1/4 cup warm water (more as needed)
• 2 tbsp fresh lemon juice
• 1 clove garlic, minced
• Salt to taste
• Optional: chopped fresh parsley or paprika for garnish

How I Make It

Step 1:

Start by soaking the dried chickpeas in cold water overnight (at least 8 hours). They should double in size and become nice and plump. This step is crucial for that authentic texture—skip canned chickpeas here or your falafel might fall apart!

Step 2:

Drain the chickpeas well, then toss them into your food processor along with onion, garlic, parsley, cilantro, cumin, coriander, baking powder, salt, and pepper. Pulse until the mixture is coarse but sticks together when pinched—about the texture of grainy sand. Be careful not to over-process into a paste; a little texture is good!

Step 3:

Transfer the falafel mixture to a bowl, cover it, and refrigerate for about 30 minutes. This chill time helps everything bind up perfectly so your falafels don’t crumble during frying.

Step 4:

Heat about 1–2 cups of vegetable oil in a deep skillet or saucepan over medium heat until it reaches around 350°F. Form the falafel mix into walnut-sized balls—try to keep them uniform so they cook evenly.

Step 5:

Fry the falafel balls in batches, turning occasionally, until they’re a beautiful golden brown and crispy on all sides, about 3–4 minutes. Use a slotted spoon to transfer them to a paper-towel-lined plate to drain excess oil.

Step 6:

While the falafel cooks, whisk together the tahini paste, warm water, lemon juice, minced garlic, and a pinch of salt until smooth and creamy. Add more water if it’s too thick. Warm the pita breads lightly in a pan or oven.

Variations & Tips

• If you want to bake instead of fry, spray your falafel balls lightly with oil and bake at 400°F for 20–25 minutes, flipping halfway through.
• Stuck without fresh herbs? You can use dried parsley and cilantro, but fresh definitely lifts the flavor.
• Add a pinch of cayenne or chili flakes to the falafel mix if you want a little heat.
• For a gluten-free option, swap out pita for large lettuce leaves or gluten-free wraps.
• Make the sauce ahead and store it in the fridge—tahini sauce actually tastes better a day after the flavors meld.
• If your falafels fall apart, adding a tablespoon of flour or chickpea flour to the mix can help bind better.

How I Like to Serve It

I love assembling my wraps with a generous smear of tahini sauce, topped with crunchy lettuce, juicy tomatoes, and crisp cucumbers for fresh contrast. These wraps are perfect for a casual weeknight dinner, or even a picnic lunch on a sunny weekend—easy to pack and eat on the go! They also pair beautifully with a side of pickled veggies or a simple tabbouleh salad for a delightful, vibrant meal.

Notes

• Leftover falafel keeps well in the fridge for 2–3 days; reheat in a skillet for crispiness instead of the microwave.
• If you want to prep quicker, soak the chickpeas in very hot water for 2 hours, but overnight soaking is best.

Closing: This recipe never fails to impress with its crispy, flavorful falafel and silky tahini—making dinner feel like a special treat without any fuss.