Falafel Wrap

Let's cook

1. 1

   Use soaked dried chickpeas

   Soak dried chickpeas for a full 24 hours but do not cook them. Tinned chickpeas contain far too much water and the falafel will disintegrate in the oil.

   💡

   This is absolute. Tinned chickpeas cannot make falafel.

2. 2

   Process to a coarse crumb

   Pulse the drained chickpeas with the onion, garlic, herbs, and spices until it resembles coarse couscous. Do not make a smooth paste.

3. 3

   Rest the mixture

   Stir in the salt, baking powder, and flour and refrigerate 1 hour. This helps the mixture bind.

4. 4

   Shape and test one

   Form into small balls or patties. Fry one first at 350°F (175°C) — if it falls apart, work in another tablespoon of flour.

   💡

   Always test one. It saves the whole batch.

5. 5

   Fry until deep brown

   Fry in batches for 3–4 minutes until dark golden and crisp. Drain on a rack, not paper, so the bases stay crisp.

6. 6

   Build the wrap

   Spread hummus over each warm flatbread, add falafel, salad, and pickles, drizzle with tahini sauce, and roll tightly.

Nutrition & Safety