Falafel Wrap with Tahini Sauce

Name: Falafel Wrap with Tahini Sauce
Prep time: 50 min
Cook time: 30 min
Total time: 1 h 20 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1½ cups (280 g) dried chickpeas, rinsed, then soaked in cold water for 12 hours and drained well; 1 cup (30 g) fresh flat-leaf parsley, leaves and tender stems, packed, washed and thoroughly dried; ½ cup (15 g) fresh cilantro, leaves and tender stems, packed, washed and thoroughly dried; ½ medium (75 g) yellow onion, peeled and cut into quarters; 4 cloves (12 g) garlic cloves, peeled; 2 teaspoons (4 g) ground cumin; 1 teaspoon (2 g) ground coriander; 1½ teaspoons (9 g) fine sea salt; ¼ teaspoon (½ g) cayenne pepper (optional); 1 teaspoon (4 g) baking powder; 3 tablespoons (24 g) all-purpose flour, plus more if the mixture is too wet; 8 cups (1900 ml) neutral oil such as canola or sunflower, for deep frying, about 2 inches (5 cm) deep in a narrow 4-quart pot; ½ cup (120 g) tahini, well stirred; 1 large (120 g) lemon, juiced (about 3 tablespoons / 45 ml juice); 1 small clove (3 g) garlic clove, finely grated or minced to a paste; ⅓ cup (80 ml) ice-cold water, plus more to thin; ¼ teaspoon (1½ g) fine sea salt, plus more to taste; 4 pieces (240 g) large flatbread, pita or lavash (10-inch / 25 cm), warmed until pliable (about 60 g each); 2 small (200 g) Persian or small cucumbers, thinly sliced; 2 medium (300 g) ripe tomatoes, cored and cut into thin wedges or ½-inch (1 cm) dice; ¼ cup (8 g) fresh flat-leaf parsley, leaves, roughly chopped; ½ cup (75 g) pickled turnips or dill pickles, sliced (optional)

From the MyKitchenBank Kitchen

Crisp, herb-green falafel made from soaked dried chickpeas, tucked into warm flatbread with crunchy cucumber, juicy tomato, and a lemony garlic tahini sauce.

Prep: 50 min
Cook: 30 min
Wait: 13 hr
Total: 14 hr 20 min
Makes: 4 large wraps (about 16 falafel)

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Ingredients

4 servings

For the falafel
1½ cups (280 g) dried chickpeas, rinsed, then soaked in cold water for 12 hours and drained well
1 cup (30 g) fresh flat-leaf parsley, leaves and tender stems, packed, washed and thoroughly dried
½ cup (15 g) fresh cilantro, leaves and tender stems, packed, washed and thoroughly dried
½ medium (75 g) yellow onion, peeled and cut into quarters
4 cloves (12 g) garlic cloves, peeled
2 teaspoons (4 g) ground cumin
1 teaspoon (2 g) ground coriander
1½ teaspoons (9 g) fine sea salt
¼ teaspoon (0.5 g) cayenne pepper (optional)
1 teaspoon (4 g) baking powder
3 tablespoons (24 g) all-purpose flour, plus more if the mixture is too wet
8 cups (1900 ml) neutral oil such as canola or sunflower, for deep frying, about 2 inches (5 cm) deep in a narrow 4-quart pot
For the tahini sauce
½ cup (120 g) tahini, well stirred
1 large (120 g) lemon, juiced (about 3 tablespoons / 45 ml juice)
1 small clove (3 g) garlic clove, finely grated or minced to a paste
⅓ cup (80 ml) ice-cold water, plus more to thin
¼ teaspoon (1.5 g) fine sea salt, plus more to taste
To assemble
4 pieces (240 g) large flatbread, pita or lavash (10-inch / 25 cm), warmed until pliable (about 60 g each)
2 small (200 g) Persian or small cucumbers, thinly sliced
2 medium (300 g) ripe tomatoes, cored and cut into thin wedges or ½-inch (1 cm) dice
¼ cup (8 g) fresh flat-leaf parsley, leaves, roughly chopped
½ cup (75 g) pickled turnips or dill pickles, sliced (optional)

Equipment (9)

Large bowl for soaking (at least 3-quart / 3 L)
Food processor (at least 7-cup / 1.7 L)
Heavy, narrow 4-quart (3.8 L) pot or Dutch oven, about 8 inches (20 cm) across and at least 4 inches (10 cm) deep
Deep-fry or candy thermometer
Slotted spoon or spider
Baking sheet lined with a wire rack and paper towels
Small bowl and whisk for the sauce
Cookie scoop, 2-tablespoon (30 ml) size
Dry skillet for warming flatbread

Steps

Before you start

Start the night before: dried chickpeas need 12 hours of soaking. Do not use canned chickpeas, because the falafel will turn to mush and fall apart in the oil.
Plan on 12 hours soaking plus 1 hour chilling the mixture before frying.
You will need a thermometer for the frying oil. Oil at 350°F (175°C) is the key to crisp, non-greasy falafel.
Use a narrow, deep pot (about 8 inches / 20 cm across) so 8 cups of oil reaches a true 2-inch (5 cm) depth, and never fill the pot more than halfway.
Pat all herbs and vegetables completely dry after washing. Excess water makes the mixture loose.

1
Soak the chickpeas
- Rinse 1½ cups (280 g) dried chickpeas, then place in a large bowl and cover with at least 3 times their volume of cold water (about 6 cups / 1.4 L), since they will triple in size.
- Soak at room temperature for 12 hours or overnight.
- Drain very well and shake off excess water.
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Ready when: Chickpeas have doubled or tripled in size and are firm but can be snapped with a fingernail; they are not cooked
Tip: Never boil or use canned chickpeas for falafel; the mixture will be pasty and fall apart in the oil.
2
Make the tahini sauce
- In a small bowl, whisk ½ cup (120 g) tahini, 3 tablespoons (45 ml) lemon juice, the grated garlic and ¼ teaspoon salt.
- It will seize and thicken at first, which is normal.
- Gradually whisk in ⅓ cup (80 ml) ice-cold water, a splash at a time, until smooth, pale and pourable like heavy cream.
- Add 1 to 2 tablespoons more water if needed, and adjust salt and lemon to taste.
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Ready when: Sauce is smooth, creamy and drizzles off a spoon in a thick ribbon
Tip: Add the water slowly. Adding it all at once can leave the sauce lumpy.
3
Process the falafel mix
- Add the drained chickpeas, parsley, cilantro, onion, 4 garlic cloves, cumin, coriander, 1½ teaspoons salt and cayenne (if using) to the food processor.
- Pulse in short 1-second bursts for about 30 to 40 seconds, scraping down the sides twice, until the mixture looks like coarse couscous with tiny flecks of green.
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Ready when: Texture is coarse and crumbly but holds together when pinched; it is not a smooth paste
Tip: Over-processing makes dense, gummy falafel. Stop while you can still see tiny pieces.
4
Add leavening and chill
- Transfer the mixture to a bowl.
- Sprinkle over 1 teaspoon baking powder and 3 tablespoons flour and stir until evenly combined.
- Press a little between your fingers; it should hold together.
- If it crumbles, add 1 more tablespoon flour.
- Cover and refrigerate for 1 hour.
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Ready when: Mixture is cold and a small ball holds its shape when squeezed
Tip: Skipping the chill is the most common reason falafel break apart while frying.
5
Prep the vegetables
- While the mixture chills, slice the cucumbers thinly, cut the tomatoes into thin wedges or ½-inch (1 cm) dice, chop the ¼ cup parsley and slice the pickles, if using.
- Keep them separate in small bowls.
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Tip: Pat the tomatoes with a paper towel so they don't make the wraps soggy.
6
Heat the oil
- Pour 8 cups (1.9 L) oil into a narrow, heavy 4-quart (3.8 L) pot about 8 inches (20 cm) across, so the oil is about 2 inches (5 cm) deep and the pot is no more than half full.
- Clip on a thermometer and heat over medium heat until it reads 350°F (175°C), about 10 to 12 minutes.
- Set a rack-lined baking sheet nearby.
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Ready when: Thermometer reads 350°F (175°C)
Tip: Never leave hot oil unattended, and keep water away from the pot, as it makes oil spatter.
7
Shape the falafel
- Using a 2-tablespoon scoop or your hands, press the chilled mixture firmly into 16 balls or small thick patties about 1½ inches (4 cm) wide.
- Pack tightly so they hold together, and place on a plate.
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Ready when: Each falafel holds its shape with no cracks
Tip: Wet your hands lightly if the mixture sticks.
8
Fry in batches
- Test with one falafel first: it should sizzle steadily and stay intact.
- Carefully lower 4 falafel at a time into the oil, without crowding, so the oil stays above 325°F (165°C).
- Fry for 3 to 4 minutes, turning once halfway with a slotted spoon, until deep golden brown.
- Transfer to the rack to drain.
- Return the oil to 350°F (175°C) between batches, adjusting the heat as needed, and repeat with the rest (4 batches total).
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Ready when: Deep golden brown and crisp outside; one broken open is bright green and fluffy inside, not raw or pasty
Tip: If the test falafel falls apart, stir in 1 more tablespoon flour. If the oil is below 325°F (165°C) they absorb oil and turn greasy.
9
Warm the flatbread
- Heat a dry skillet over medium heat.
- Warm each flatbread for 20 to 30 seconds per side, until soft, pliable and lightly blistered.
- Stack and cover with a clean towel.
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Ready when: Flatbread is warm and bends without cracking
10
Assemble and serve
- Spread 2 tablespoons of tahini sauce down the center of each flatbread.
- Top with 4 falafel (lightly crush them), cucumber, tomato, parsley and pickles.
- Drizzle with 2 more tablespoons of sauce.
- Fold in the bottom edge, then roll up tightly, wrapping the bottom in parchment if desired.
- Serve right away with extra sauce.
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Ready when: Wrap is rolled snugly with filling contained
Tip: Serve falafel while still hot and crisp for the best contrast with the cool vegetables.

Good to know

Tips

Use only soaked raw chickpeas. Canned or cooked chickpeas make falafel that dissolve in the oil.
Use a narrow pot so 8 cups of oil is truly 2 inches deep; in a wide pot the oil is too shallow and the temperature swings.
Keep the oil at 350°F (175°C) by adjusting the heat between batches and frying only 4 falafel at a time.
Fry a single test falafel before the full batch so you can fix the mixture if it crumbles.
Ice-cold water gives the tahini sauce its lightest, creamiest texture.

Make ahead

The raw falafel mixture can be refrigerated up to 24 hours before shaping and frying. The tahini sauce keeps for 4 days in the fridge; thin it with a little water before using. Vegetables can be sliced a few hours ahead.

Storage & reheating

Cooked falafel keep at room temperature for up to 2 hours, refrigerated in an airtight container for up to 4 days, or frozen for up to 2 months. Reheat from fridge or frozen in a 375°F (190°C) oven for 8 to 12 minutes, or in an air fryer, until hot and crisp. Store tahini sauce separately in the fridge for up to 4 days. Assembled wraps are best eaten immediately. Let leftover frying oil cool completely, strain it, and keep it in a sealed container for up to 1 month, or discard it responsibly.

Substitutions

fresh cilantro → additional parsley. Use an extra ½ cup (15 g) packed parsley for those who dislike cilantro.
large flatbread, pita or lavash (10-inch / 25 cm) → large flour tortillas or gluten-free wraps. Warm them the same way; flour tortillas are slightly chewier.
tahini → plain unsweetened yogurt or vegan yogurt with 1 tablespoon lemon juice. Makes a tangier sauce; skip the water.
all-purpose flour → chickpea flour. Use the same amount for a gluten-free falafel.