Homemade Falafel Wraps with Hummus and Tahini

COOK IT AT HOME

Homemade Falafel Wraps with Hummus and Tahini

The complete falafel wrap starts the night before with dried chickpeas. Soaked but uncooked chickpeas give the mixture the texture it needs for frying; canned chickpeas are not an equivalent substitution here. The finished patties are tucked into bread with hummus, lemony tahini, tomato, onion, parsley, and pickled turnip, matching the menu’s assembly. Keep the patties small so they cook through evenly.

Makes

4 wraps; about 16 small falafel

Prep

35 minutes

Cook

20 minutes

Additional time

Soak chickpeas 12–18 hours; chill mixture 30 minutes

A home-kitchen recipe to accompany this guide. Ingredient brands and equipment can change cooking times; use the texture and doneness cues below.

Ingredients

• 1 cup/200 g dried chickpeas
• 1 1/2 liters cold water for soaking
• 1/2 small onion, chopped
• 2 garlic cloves
• 1/4 cup parsley for falafel
• 1/4 cup cilantro
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 3/4 teaspoon fine salt, divided
• 1/4 teaspoon black pepper
• 1 tablespoon chickpea flour
• 1/2 teaspoon baking powder
• 3 cups neutral frying oil, or enough for a safe 2-inch depth
• 1/4 cup tahini
• 2 tablespoons lemon juice
• 3 tablespoons cold water for sauce
• 4 large flatbreads
• 1/2 cup prepared hummus
• 1 tomato, sliced
• 1/4 small red onion, sliced
• 1/4 cup parsley leaves for assembly
• 1/2 cup drained pickled turnips

Step-by-step method

1. Soak chickpeas in the cold water in the refrigerator for 12–18 hours. Drain, rinse, and dry well; do not cook them. Process with chopped onion, garlic, falafel parsley, cilantro, cumin, coriander, 1/2 teaspoon salt, and pepper until finely minced and cohesive but not smooth.
2. Stir in chickpea flour and baking powder. Cover and chill for 30 minutes. Whisk tahini, lemon juice, sauce water, and remaining 1/4 teaspoon salt into a smooth sauce; refrigerate.
3. Shape mixture into 16 small patties about 1 1/2 inches wide and 1/2 inch thick. Heat oil to 350°F/175°C in a heavy pot no more than half full. Fry a test patty for 3–4 minutes, turning, until golden and cooked through without a raw chickpea center.
4. Fry remaining patties in small batches, maintaining oil temperature, and drain on a rack. Warm flatbreads until flexible. Spread 2 tablespoons hummus on each, add four falafel, and gently flatten them slightly.
5. Divide tomato, onion, parsley, and turnips among wraps. Drizzle with tahini sauce, fold in the lower edge and sides, and roll. Serve immediately.

Helpful tips & substitutions

• If a test patty falls apart, pulse the mixture a little finer and add 1 additional teaspoon chickpea flour, then chill briefly before trying again.
• Dry the herbs and soaked chickpeas well. Excess moisture makes shaping and frying less reliable.

Storage & make-ahead

Refrigerate cooked falafel and sauces at 40°F or below within 2 hours and use within 3 days. Reheat falafel to 165°F in an oven and assemble fresh wraps. Do not store assembled wraps for best texture.

How to serve it

Pair with fattoush or a small bowl of pickles. The hummus and tahini already provide a generous sauce layer.