Crispy falafel in warm pita with tahini and pickles
Falafel Wrap
Prep Time
8 hr 20 min
Cook Time
15 min
Total Time
8 hr 35 min
Servings
4
4 wraps
Difficulty
Medium
Cost
Budget
$
Falafel Wrap
Crispy falafel in warm pita with tahini and pickles
★4.4(16)
Crunchy-outside, fluffy-inside falafel wrapped in warm pita with creamy tahini, crunchy pickles, and fresh vegetables. The ultimate Middle Eastern street food sandwich.
500m
Prep Time
15m
Cook Time
515m
Total Time
4
Servings
Medium
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
These falafel are made from soaked dried chickpeas (never canned!) for the lightest, crispiest texture. Wrapped in warm pita with all the fixings, it's a complete meal in your hands.
Whether you are feeding a hungry family or hosting friends, this main course delivers the kind of satisfaction that keeps people coming back.
Ingredients
- 1 cup dried chickpeas, soaked overnight (not canned)
- 1 cup fresh parsley and cilantro
- 1 small onion, quartered
- 4 cloves garlic
- 1 tsp each: cumin, coriander
- Pita, tahini, pickles, tomato, and lettuce for serving
Instructions
- 1
Drain soaked chickpeas. Pulse in a food processor with herbs, onion, garlic, spices, salt, and 1 tbsp flour until a coarse, moldable paste forms (do not puree smooth).
- 2
Refrigerate mixture 1 hour. Shape into 1.5-inch balls or patties.
- 3
Fry in 350°F oil for 3-4 minutes, turning once, until deep golden brown and crispy.
- 4
Drain on paper towels. Warm pita bread in a dry skillet.
- 5
Fill pita with falafel, drizzle tahini, and add pickled turnips, tomato, lettuce, and hot sauce.
Serving Suggestions
Ways to Serve This Dish
Serve with a fresh side salad for a balanced meal
Pair with your favorite grain or bread on the side
Garnish with fresh herbs for a beautiful presentation
Substitutions
Dried chickpeasDried fava beans
Traditional Egyptian-style falafel (ta'ameya)
Tahini sauceYogurt-herb sauce
Lighter, tangier alternative
Tips & Storage
Pro Tips
Never use canned chickpeas—they're too wet and the falafel will fall apart.
Add 1 tsp baking powder to the mixture for extra fluffy falafel.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Refrigerate cooked falafel for 3 days or freeze for 2 months.
Reheating
Reheat in a 350°F oven for 15-20 minutes until warmed through, or microwave individual portions for 2-3 minutes. Add a splash of broth or water to prevent drying. Stovetop reheating over medium-low heat is also effective.
Nutrition Facts
Per serving (0mg) · 4 servings
Calories420
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein14g
Carbohydrates18g
Fat52g
Fiber580mg
Sugar8g
Sodium4g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Why did my falafel fall apart?
- The mixture was too wet (likely from canned chickpeas) or the oil wasn't hot enough.
- Can I bake instead of fry?
- Yes, brush with oil and bake at 400°F for 25 minutes, flipping halfway. They'll be drier but healthier.
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About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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