Fresh Falafel Wraps with Harissa, Garlic Tahini Sauce
Falafels, and by extension falafel wraps, have got to be one of the best foods in the world. Exaggerating we are not – think, hot, crispy and crunchy on the outside; fluffy on the inside; salty and herbaceous all round. And when wrapped in a pillowy pita wrap and drizzled with a creamy tahini sauce, a crunchy acidic pickle and some fresh, juicy vegetables – you’ve got yourself everything needed to satisfy any palate.
A bonus is that this dish is already gluten-free (just use gluten-free wraps!) and inherently vegan, so you don’t have to worry about anyone’s dietary requirements when making this.
We’re a little non-traditional in our interpretation here (as we are with many of our recipes), but adding in all the extra herbs gives the falafels a vibrant green hue and lends to extra flavour, too. Paired with our spiced tahini sauce, these falafel wraps are a definite home run.
What you need
- 4-6 pita pockets or Lebanese bread
- 1 red onion, thinly sliced
- 2 tomatoes, halved and sliced
- 2 cucumbers, halved and sliced
- 1 cup mint leaves
- 1 cup pickled turnips
- 1 cup pickled green chillies (optional)
- 500g chickpeas, soaked overnight
- 1 red onion
- 1 cup each of fresh dill, parsley and coriander
- 4 cloves garlic
- 1 tsp. baking powder
- 1 tsp. cumin
- 1 tsp. paprika
- ½ tsp. turmeric
- Zest of 1 lemon
- 2 tsp. salt
- 3-4 cups neutral oil
- 2 tbsp. tahini
- 2 tsp. harissa
- Juice of 1 lemon
- 2 cloves of garlic
- 1 tsp. salt
- 2 tsp. olive oil
- 3 tbsp. water
In a food processor, pulse the chickpeas for about 20-30 seconds or until the mixture resembles thick sand, or thin gravel. It should be crumbly in your hands. Pour this into a large bowl and set aside.
Add the remaining falafel ingredients to the now empty food processor, and blend for about 1 minute or until it forms a thick, homogenous paste.
Pour the rest of the falafel paste into the chickpeas and fold through well.
Line a baking tray with parchment paper. Roll enough of the falafel mixture in your hand to make a ball the size of golf ball and place onto baking tray. Continue until all the falafel mixture has been used up. Place baking tray into the freezer for 15 minutes to firm up.
Heat your oil in a deep pot on medium heat (this should reach about 190 degrees Celsius). If you don’t have a thermometer, you’ll know when the oil is ready when the falafel makes it sizzle. Place your falafels in, about 8-9 at a time so they’re not touching or overcrowding the pot. Turn over after 3-4 minutes once they are golden brown, and fry for another 3-4 minutes. Remove from oil onto a cooling rack. You can test the falafels are done if you cut them in half; they should be the same bright green hue throughout and steaming right in the middle.
To assemble, open up your pita pocket and layer up with your falafels, pickles, mint leaves and fresh veggies of choice. Drizzle with tahini sauce and enjoy!
✨ RECIPE NOTES ✨
- Fried vs. Air-Fried: As Air Fryer Enthusiasts™, there’s not much we haven’t air-fried. You name it, we’ve done it. Most times, it turns out amazing! So quick and easy and mess-free. Other times, it’s a definite flop. This recipe, unfortunately, cannot be thwarted by an air-fryer. You won’t get those crispy brown edges that are the markings of every good falafel, and the inside (though cooked) suffers from the lack of heat required to steam it. So, no fluffy insides and no crispy outsides. Try at your own risk, but hey – just load the table with salads, and you’re being healthy enough today!
- Pickles: Use any pickle really! The bright pink pickled turnip adds a bright hue to contrast your green and brown falafels. A delight to the senses. But pickled cucumber, or pickled chillies will really bring that crunch and acidity that’s needed in this dish.