Baked Falafel Wraps With Tahini Sauce
Crisp-edged baked falafel made from soaked dried chickpeas and herbs, wrapped in warm flatbread with tahini sauce and fresh vegetables. A hearty vegan lunch.
By Tasty Nest Recipes Editorial TeamPublished
12 hr 50 min total 4 wraps (about 16 falafel)Intermediate
Photo: SaucyGlo · CC BY 2.0. Illustrative photo; your results may look different.
About this recipe
Authentic falafel is made from soaked, uncooked dried chickpeas rather than canned ones. The raw chickpeas hold together and give a light, fluffy interior, while plenty of herbs keep the inside bright green.
These falafel are baked rather than deep-fried, brushed with oil and turned once for golden edges. Wrapped in warm flatbread with a garlicky tahini sauce and crunchy vegetables, they make a filling lunch.
Equipment you'll need
- Food processor
- Rimmed baking sheet
- Parchment paper
Tips for success
- Canned chickpeas are too wet and soft for falafel; they make a mushy mixture that falls apart.
- If the mixture will not hold together, pulse a little longer or add another tablespoon of flour.
- Uncooked falafel patties can be frozen on a tray, then bagged, and baked from frozen with a few extra minutes.
Substitutions and variations
- Use dried fava beans, or a mix of fava beans and chickpeas, for an Egyptian-style ta'ameya.
- Serve the falafel over a salad or grain bowl instead of in a wrap.
- Use a gluten-free flatbread and chickpea flour for a gluten-free version.
Storage and reheating
To store: Refrigerate baked falafel for up to 4 days; keep the tahini sauce separately for up to 5 days.
To reheat: Reheat falafel in a 375°F (190°C) oven or air fryer for 6 to 8 minutes to re-crisp.
Recipe
Baked Falafel Wraps With Tahini Sauce
Crisp-edged baked falafel made from soaked dried chickpeas and herbs, wrapped in warm flatbread with tahini sauce and fresh vegetables. A hearty vegan lunch.
- Prep
- 25 min
- Cook
- 25 min
- Soak chickpeas
- 12 hr
- Total
- 12 hr 50 min
- Yield
- 4 wraps (about 16 falafel)
- Level
- Intermediate
Ingredients
Tick off ingredients as you gather them.
Falafel
Tahini sauce
To serve
Instructions
Step 1: Heat the oven
Heat the oven to 400°F (200°C). Line the baking sheet with parchment and brush it with 1 tablespoon of the oil.
Step 2: Process the mixture
Drain the soaked chickpeas very well and pat dry. Pulse them in the food processor with the onion, garlic, parsley, cilantro, cumin, coriander and salt until finely chopped and the mixture holds together when squeezed, like coarse sand. Do not purée.
Step 3: Add flour and baking powder
Pulse in the baking powder and flour. Refrigerate for 15 minutes if the mixture feels wet.
Step 4: Shape
Form into about 16 small patties, about 2 inches across and 3/4 inch thick, and place on the baking sheet. Brush the tops with the remaining oil.
Step 5: Bake
Bake for 12 minutes, flip carefully and bake for 10 to 13 minutes more, until golden and crisp on both sides.
Step 6: Make the tahini sauce
Whisk the tahini, lemon juice, garlic and salt; it will seize at first. Whisk in water a tablespoon at a time until smooth and drizzly.
Step 7: Assemble
Fill warm flatbreads with lettuce, falafel, tomato, cucumber and pickles, and drizzle generously with tahini sauce.
Cuisine: Middle Eastern · Course: Lunch
Estimated nutrition per serving
- Calories
- 540
- Protein
- 18 g
- Fat
- 21 g
- Carbs
- 70 g
- Fibre
- 9 g
- Sugars
- 5 g
Approximate values estimated from typical nutrition data for the listed ingredients, excluding optional toppings and serving suggestions. Actual values vary with brands, portion sizes and substitutions. Not verified by a dietitian or laboratory analysis.
tastynestrecipes.com/recipes/falafel-wrap
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