Homemade Falafel Wraps
These homemade Falafel wraps are easy to make at home and so flavorful. They’re perfect stuffed in a Pita wrap with vegetables and homemade Tahini sauce.
Falafels. My husband’s obsession. Honestly, I didn’t even know what falafel was until I met him. In fact, I still find them to be a bit mysterious. They’re just these delicious balls of, deliciousness? Alright, uh, let me try to explain that better.
What is falafel
Falafel is a deep-fried ball or patty made from a chickpea and/or fava bean mixture. It is usually drizzled with tahini sauce and served in a pita, but can also be served over a salad or alone as a snack.
Can you bake falafel
While falafel is generally deep fried, it can also be baked at 375 degrees for 10-15 minutes on each side. Pressing the balls down into patties makes for a crisper outer crust as there is more surface area on the baking sheet. Be sure to grease the baking sheet with olive oil beforehand, and brush the top of the falafel with oil prior to baking as well.
Can you reheat falafel
Reheated falafel tastes great! Simply store your leftover falafel in a sealed container in the fridge. To reheat, bake in a 220 oven for about 10 minutes.
Where can I find tahini sauce
If you don’t care to make homemade tahini sauce, you can usually find it in larger groceries stores where the condiments are. Look near the olives. If you don’t have luck there, see if they have a designated section for ethnic foods. You can also use Greek or Tahini salad dressing!
You should also try these!
- Greek Orzo Pasta Salad
- Whipped Garlic Feta Dip
- Copycat PF Changs Chicken Lettuce Wraps
- Spinach and Feta Meatballs
These homemade Falafels are easy to make at home and so flavorful. They're perfect stuffed in a Pita wrap with vegetables and homemade Tahini sauce.
- 15.5 oz. chickpeas/garbanzo beans drained and rinsed
- 1 small onion diced
- 1/4 cup chopped fresh parsley
- 2 Tablespoons roasted garlic minced
- 1 ½ Tablespoons flour
- 1 ¾ tsp salt
- 2 tsp cumin
- 1 teaspoon ground coriander
- ¼ teaspoon black pepper
- ¼ teaspoon cayenne pepper
- Pinch of ground cardamom
- 1 quart Vegetable oil for frying (grapeseed, canola, and peanut oil also work well)
- 1 cup Tahini sesame seed paste typically near the hummus
- ¾ cup lukewarm water or more for consistency
- 3 Tablespoons roasted garlic
- ¼ cup fresh lemon juice
- ¼ teaspoon salt or more to taste
- 2 teaspoons fresh parsley minced
- 4 pita wraps
Add all falafel ingredients to a food processor and blend until just combined, scraping the sides down back into the mixture occasionally. Don't over-mix as you want to maintain a firm mixture.
Cover the bowl with plastic wrap and refrigerate for a minimum of 1 hour. (Overnight works too.)
Use a small cookie scoop to scoop out balls of equal size and place them on a baking sheet or large cutting board. Use the back of a spoon to press the balls down to form patties. They will be soft, this is expected.
Flash freeze the falafel for 5 minutes before frying.
Fill a skillet with oil about 1 ½ inches high and heat on medium-high.
Once the oil is heated, carefully place a test falafel into the oil, to ensure the temperature is right. The oil should be around 350-375 degrees and the falafel should begin to bubble almost immediately, but not too intensely.
Fry the falafel in batches of 4, keeping the rest in the freezer until ready to be fried. Fry the first side for 1 minute and 30 seconds. Use a slotted spatula to carefully loosen it from the bottom and flip it. Fry for another minute, then remove from the oil once it's a light golden brown on each side. Place them on a paper-towel lined plate to absorb excess oil.
Once all of the patties have been fried once, fry in batches of 4 again, for about 30 seconds each batch. This will crisp up the outside further and give you a deeper brown color.
Serve in a pita pocket, drizzle with tahini sauce, and add your favorite additions. (Lettuce, tomatoes, black olives, onions, cucumbers, avocados, Feta, etc.)
- Blend ingredients in a food processor until desired consistency is reached. I added about 1/4 cup additional water in mine.
- If the falafel has trouble sticking together, try mixing in about 3 Tablespoons of flour. If you’re still having issues, add 1-2 eggs into the mixture. I didn’t have to use any of these tactics.
- Instead of tahini sauce, you can also try Tahini or Greek salad dressing!