Falafel wraps are the ultimate handheld lunch. Crispy, green falafel. Creamy tahini sauce. Crunchy veggies. Pickles. All wrapped in warm pita. Better than any food truck. Make extra. You’ll want two.
Make Falafel Mix
Drain soaked chickpeas. In a food processor, pulse chickpeas, parsley, cilantro, dill, onion, and garlic until finely ground (not puréed).
Add salt, cumin, coriander, cayenne, baking powder, and flour. Pulse to combine. Refrigerate 30 minutes.
Make Tahini Sauce
Whisk tahini, water, lemon juice, garlic, and salt until smooth. Add more water for drizzling consistency.
Fry Falafel
Heat 2 inches of oil to 350°F (175°C). Roll falafel mix into 1-inch balls. Fry 3-4 minutes until deep brown and crispy. Drain on paper towels.
Assemble Wraps
Warm pitas in a dry skillet or microwave. Spread tahini sauce inside.
Add falafel, tomatoes, cucumber, onion, pickles, and lettuce. Drizzle with more tahini.
Serve
Roll tightly. Eat immediately. Napkins required.
Summary
Prep Time: 20 min + soak + chill | Cook Time: 15 min | Total: 35 min + overnight
Yield: 4 wraps | Difficulty: Medium
Storage Notes
Don’t assemble ahead. Soggy pita = sadness. Store falafel in fridge for 3 days (reheat in air fryer/oven). Keep tahini and veggies separate. Assemble fresh for maximum crunch. Falafel mix can be frozen uncooked for 3 months.
