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Falafel Pita Wrap

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.

Course Main Course
Cuisine Mediterranean
Keyword Falafel Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Refrigeration 1 hour
Total Time 45 minutes
Servings 4
Calories 352 kcal
Author Stephanie

Ingredients

Falafel:

  • 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
  • 1 quart Vegetable oil for frying (grapeseed, canola, and peanut oil also work well)

Homemade Tahini Sauce:

  • 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

To serve:

  • 4 pita wraps
US Customary - Metric

Instructions

Falafel:

  1. Add all falafel ingredients to a food processor and blend until just combined, scraping the sides down back into the mixture occasionally. You may need to do this in batches. Don't over-mix as you want to maintain a firm mixture. 

  2. Cover the bowl with plastic wrap and refrigerate for a minimum of 1 hour. (Overnight works too.)

  3. 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. 

  4. Flash freeze the falafel for 10 minutes before frying. 

  5. Fill a skillet (preferably cast iron) with enough oil to cover about a quarter of the falafel. Preheat over medium-high heat.

  6. 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.

  7. Fry the falafel in batches of 4, keeping the rest in the freezer until ready to be fried. Fry the first side for approximately 1 minute and 30 seconds. Use a slotted spatula to carefully loosen it from the bottom and flip it. 

  8. Fry for another minute or until the reverse side is brown and crisp. Remove from the pan and place on a paper-towel lined plate to absorb excess oil.

  9. Serve in a pita pocket, drizzle with tahini sauce, and add your favorite additions. (Lettuce, tomatoes, black olives, onions, cucumbers, avocados, Feta, etc.)

Tahini Sauce:

  1. Blend ingredients in a food processor until desired consistency is reached. I added about 1/4 cup additional water in mine.

Recipe Notes

 

Nutrition Facts
Falafel Pita Wrap
Amount Per Serving
Calories 352 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 1g 5%
Sodium 1630mg 68%
Potassium 360mg 10%
Total Carbohydrates 55g 18%
Dietary Fiber 7g 28%
Sugars 1g
Protein 13g 26%
Vitamin A 1.6%
Vitamin C 5.4%
Calcium 12.9%
Iron 19.7%
* Percent Daily Values are based on a 2000 calorie diet.