HOMEMADE Falafel Wraps… with Tahini Yogurt Garlic Sauce. Oh. Em. Gee.
I know they’re Falafel Wraps, but if I’m completely honest with you, these delicious little falafels barely made it to the wraps. I was quite happy devouring them straight out of the oil, dunked in this sauce… this sauce that I could eat straight up with a spoon. It was only my love of pickles (and bread) that gave me the strength wait. So proud of me.
Ok friends, this is easier than you think it is. Here’s the rundown… you’re going to soak some chickpeas, overnight, while you’re sleeping. See? Simple. You’re going to whiz them up in the food processor with a bunch of other delicious things. You’re going to roll them into balls. You’re going to fry them. And by fry them I mean you’re going to heat about an inch of oil in a skillet and let them swim around in it for 3-4 minutes. That’s it. Still here? Awesome.
Don’t be intimidated by making homemade falafel. It seems a little finicky, but it’s actually really easy. The only thing that takes a little time is rolling the balls, which took about 10 minutes. You can do it!
My first thought when I ate these? Why, oh why, have I gone so long since the last time I made these? So easy. SOOOOOOOO good.
Anything Special You Need to Know?
*I bought my Balady (or Baladi) bread for these wraps but if you’re feeling super ambitious you can make your own. Here’s a good place to start.
*I know you might be tempted to use canned chickpeas to make these, believe me, I know. And you can find some decent recipes out there for falafel using canned chickpeas, but trust me when I tell you that they are SO much better this way. I promise you it’s very little effort to cover some chickpeas with some water in a bowl and go to bed.
*Once you’ve finished making the falafel dough, grab a handful and try to make a ball. If it falls apart it’s probably too wet. Mix in a bit more flour, a tablespoon at a time, until it holds well.
- For the sauce:
- 1/2 cup yogurt
- 1/3 cup tahini
- 1 1/2 Tbsp honey
- 1 1/2 Tbsp lemon
- 1 garlic clove minced
- 1/2 tsp salt
- For the falafel:
- Oil for frying
- 2 cups dried chickpeas soaked overnight
- 1 cup parsley
- 1/2 cup dill
- 1/2 cup cilantro
- 1/2 white onion chopped
- 3 garlic cloves
- 2 tsp sea salt
- 1 tsp pepper
- 2 tsp cumin
- 2 tsp coriander
- 2 tsp harissa paste
- 1/4 cup flour
- 1 Tbsp baking powder
- For serving: lettuce tomatoes, onion, pickles, parsley, hot peppers.
- To make the sauce mix all sauce ingredients together and whisk until smooth. Set aside.
- Drain the chickpeas, reserving about 1/4 cup liquid.
- Add the chickpeas, sesame seeds, onion, garlic, salt, pepper, cumin, coriander, harissa paste and 2 Tbsp of the chickpea liquid to the food processor and pulse until almost a paste.
- Scoop into a bowl and chill for at least one hour.
- Stir together the flour and baking powder and mix into the chickpea mixture.
- Form the falafels into golf ball sized balls.
- Fry in oil, in batches, for 3-4 minutes until browned and crisp.
Let me know what you think!
If you like this Falafel Wrap Recipe then please check out my Baked Halloumi & Root Vegetables on Creamy Polenta. It’s a vegetarian comfort food fave.