Name: Crispy Falafel Wraps
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Ingredients: 2 cups Dried chickpeas, soaked overnight; 1 cup Fresh flat-leaf parsley; 0.5 cup Fresh cilantro; 4 pieces Garlic cloves, peeled; 1 tsp Ground cumin; 0.5 tsp Baking soda; 2 cups Vegetable oil for frying; 4 pieces Large pita breads or flatbreads; 0.5 cup Tahini paste; 2 tbsp Lemon juice; 2 pieces Persian cucumber, sliced

"These golden, herb-packed falafels are nestled inside warm flatbreads and drizzled with a velvety lemon-tahini sauce. Perfectly balanced with crunchy pickles and fresh vegetables, it's a vibrant Mediterranean feast that's satisfyingly crisp on the outside and tender on the inside."

Ingredients

Qty	Item
2 cups 400 g	Dried chickpeas, soaked overnight
1 cup 60 g	Fresh flat-leaf parsley
0.5 cup 30 g	Fresh cilantro
4 pieces 4 pieces	Garlic cloves, peeled
1 tsp 5 g	Ground cumin
0.5 tsp 2.5 g	Baking soda
2 cups 480 ml	Vegetable oil for frying
4 pieces 4 pieces	Large pita breads or flatbreads
0.5 cup 120 ml	Tahini paste
2 tbsp 30 ml	Lemon juice
2 pieces 2 pieces	Persian cucumber, sliced

How to Make Crispy Falafel Wraps

Drain the soaked chickpeas thoroughly and pat them dry with a towel.

In a food processor, combine chickpeas, parsley, cilantro, garlic, cumin, salt, and baking soda. Pulse until the mixture is finely minced but not a smooth puree.

Transfer the mixture to a bowl, cover, and refrigerate for at least 30 minutes to help the starches bind.

Scoop about 2 tablespoons of the mixture and form into small balls or slightly flattened patties.

Heat oil in a deep skillet to 350°F (175°C). Fry the falafel in batches for 3-4 minutes, turning once, until they are deep golden brown and crispy.

Make the sauce by whisking tahini, lemon juice, and 2-3 tablespoons of warm water until creamy and pourable.

Warm the pita breads, fill each with 3-4 falafel balls, cucumbers, and tomatoes. Drizzle with tahini sauce and serve immediately.

·
Never use canned chickpeas for falafel; the excess moisture will cause them to fall apart in the oil.
·
If the mixture feels too loose after chilling, add 1 tablespoon of chickpea flour to help it bind.
·
Use a thermometer to ensure your oil stays between 350°F and 375°F for the crispiest results without burning.

Frequently Asked Questions

Can I bake the falafel instead of frying?

Yes, you can bake them at 400°F (200°C) for 20-25 minutes, though they will be less crispy than the fried version.

Why did my falafel fall apart during frying?

This usually happens if the chickpeas were canned or the oil wasn't hot enough. Chilling the dough also helps prevent this.

How long do I need to soak the chickpeas?

They need at least 12 hours, but 24 hours is ideal for the best texture.

Can I freeze the falafel?

Yes, you can freeze the raw shaped patties. Fry them directly from frozen, adding an extra minute to the cook time.

Video Tutorials

Falafel Recipe | Falafel Shawarma | Hummus | Falafel Wrap | Home-Made Tahini | Chef Sanjyot Keer

The Perfect Falafel!🧆 This is the Palestinian 🇵🇸 Version #cooking #food #recipe #falafel

How to Make Falafel | Falafel Recipe

Falafel Wrap Recipe | Saucy & Crispy Falafel Wrap | With Hummus & Tortilla Recipe | Jay Patel

Step-by-Step Visual Guide

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