Falafel Wrap Recipe
Wrapped in soft pita or flatbread, falafel wraps mix crunchy falafel, fresh veggies, and flavourful sauces to create a tasty, nourishing, and filling meal.
This vegetarian treat is a worldwide favourite for fast meals or filling evenings because it is not only wholesome but also adaptable.
This falafel wrap dish is guaranteed to become a favourite whether you’re vegetarian, vegan, or just trying something new.
Take a gastronomic journey with the falafel wrap, a popular street snack in the Middle East that consists of crunchy, herb-infused falafel, fresh vegetables, and creamy sauces all wrapped in a tender pita.
The History of Falafel: A Bite-Sized Journey Through Time
More than just a street meal, falafel—the crispy, spicy fritter at the centre of the popular falafel wrap—is a culinary icon with a lengthy, contentious history that spans decades and civilisations. Here is an overview of its intriguing beginnings and development:
It was perhaps in the early 1900s when the idea of packing falafel into bread first appeared.
Falafel Wrap gained popularity as a street meal among working-class neighbourhoods because it was portable, reasonably priced, and satisfying.
When pita bread was developed as a container, falafel—layered with veggies, pickles, and tahini sauce—became a portable meal.
Following the establishment of the state in 1948, falafel became popular in Israel as a result of the adaptation of the cuisine by Jewish immigrants from Yemen and the Middle East.
Although Palestinians and others maintain falafel is a part of their own culinary tradition, Israeli sellers popularised it as a national street snack.
How to Make Falafel Wraps: Step-by-Step Guide
This recipe for crispy handmade falafel wraps is a tried-and-true method that includes advice on how to get the ideal texture and flavour. Let’s dissect it:
Ingerdients
For the Falafel:
- Four cloves of garlic
- One teaspoon of cumin
- One little onion, coarsely sliced
- One teaspoon of coriander
- 1½ cups of dry chickpeas (do not use canned; soak overnight)
- One cup of fresh cilantro and parsley (stems acceptable)
- Half a teaspoon of baking soda
- Two tablespoons of all-purpose or chickpea flour
- Avocado, sunflower, or vegetable oil for frying
- To taste, add salt and pepper.
For Assembly:
Pita or heated flatbreads
- Mix ¼ cup tahini, 2 tablespoons lemon juice, 1 chopped garlic clove, and water to thin to make tahini sauce.
- Add pickled onions, sliced cucumbers, chopped tomatoes, hummus, or shredded lettuce as toppings.
Step 1: Prep the Chickpeas
- The dry chickpeas will double in size if you soak them in water for the whole night.
- Do not cook them; instead, drain and rinse. Falafel made using canned chickpeas will be mushy because they are overly soft.
Step 2: Blend the Falafel Mixture
The soaked chickpeas, onion, garlic, herbs, cumin, coriander, salt, and pepper should be pulsed 10–15 times in a food processor until the mixture resembles coarse sand.
- It should hold together when squeezed, so don’t overblend.
- Move to a bowl. Stir in chickpea flour and baking soda.
- To help the falafel bond, chill the mixture for half an hour.
Step 3: Shape & Fry
- With moist hands, form the mixture into tiny patties or 1½-inch balls.
- In a deep pan, heat 2 inches of oil to 350–375°F. Fry in batches until golden brown, 3–4 minutes.
- To keep the oil hot for crispiness, avoid packing the pan too full. Use paper towels to drain.
Baking Hint:
Bake Falafel Wrapat 375°F for 20 to 25 minutes, turning halfway through, for a healthier option. To make it crispy, mist with oil.
Step 4: Assemble the Wrap
- To make the pita malleable, reheat it in a pan or microwave for 10 seconds.
- Cover the middle with Tahini sauce. To make wrapping simpler, gently smash the three to four falafel balls.
- Add pickles and vegetables on top. If desired, drizzle with hummus or spicy sauce.
- To fold like a pro, fold the sides in, tuck the bottom edge over the filling, and roll securely. To keep its form, wrap with foil or parchment paper.
Key Tips for Success
Texture of chickpeas: To achieve a crispy, real falafel, you must use soaked but uncooked chickpeas.
Make use of a thermometer when frying! Too hot oil results in charred exterior and uncooked inside; too cool oil results in oily falafel.
Bind it properly: Add more flour or 1-2 tsp water if the dough seems crumbly.
If you must use canned chickpeas, boil them for ten minutes, rinse them thoroughly, and then add two to three tablespoons of additional flour.
Serving Ideas
- Serve your falafel wrap alongside:
- A feature of Lebanese street cuisine are crispy fries.
- Diced cucumbers, tomatoes, lemon, and olive oil make up an Israeli salad.
- Roasted cauliflower seasoned with za’atar
Cultural Significance
Politics and identity are entwined with Falafel’s history.
Debates in the Middle East about its “real” origins—whether they are Egyptian, Palestinian, Lebanese, or Israeli—reflect larger conflicts across cultures.
However, people from many walks of life are drawn together by their enjoyment of its flavourful, crispy simplicity.
Conclusion
Any time of day is a good time to eat falafel wraps since they’re quick, healthy, and tasty.
They provide the ideal harmony of tastes and textures with their crunchy falafel, fresh vegetables, and creamy sauces.
Foodies everywhere should try falafel wraps, whether they are prepared at home or purchased from a street vendor.
Commonly asked Questions
What is a falafel wrap?
To make one, cook a flatbread in a big skillet over medium heat for one to two minutes. Then, spread hummus over the flatbread.
We often put salad leaves, tomato and cucumber slices, and a handful of pickled red cabbage on top.
Is falafel composed of what?
If you haven’t heard of it, falafel is a typical Middle Eastern meal made from fried balls of ground chickpeas or fava beans that are seasoned with spices like cumin and coriander and herbs like cilantro and parsley.
Is falafel vegetarian?
Yes! Since these delicious fried chickpea balls are made entirely of plant material, falafel is vegan by nearly any definition.
Are falafels fryable?
You may use a Dutch oven or a cast iron pan to deep-fry your falafel. Bring the oil to 350°F. You’ll need about an inch of any high-smoke-point oil, such as vegetable, canola, or grapeseed.
