Falafel Wrap Recipes

Falafel Wrap Recipes 

Falafel wraps are a vibrant, satisfying, and protein-rich meal that can be made in endless variations. Whether you're a long-time falafel fan or new to the world of chickpea patties, these wraps offer the perfect combination of texture and taste—from crisp falafel to creamy sauces and fresh veggies. Here are three bold falafel wrap recipes that you can make at home with simple ingredients and lots of flavor.

1. Classic Mediterranean Falafel Wrap

This timeless version of the falafel wrap highlights traditional Mediterranean ingredients: crunchy falafel, creamy hummus, crisp vegetables, and a touch of tangy tahini. It’s hearty, healthy, and easy to make.

Ingredients (Serves 4):

For the falafel:

1 ½ cups dried chickpeas (soaked overnight)

1 small onion, chopped

3 garlic cloves

1 cup fresh parsley and cilantro (mixed)

1 tsp ground cumin

1 tsp coriander

½ tsp baking soda

Salt and pepper to taste

Oil for frying or baking

For the wrap:

4 pita or flatbreads

1 cup hummus

1 tomato, sliced

1 cucumber, sliced

½ red onion, thinly sliced

Pickled turnips or pickles (optional)

Tahini sauce or yogurt tahini dressing

Instructions:

Make the falafel: Drain soaked chickpeas and blend all falafel ingredients in a food processor until coarse but sticky. Chill for 30 minutes. Form into small balls or patties.

Cook: Fry in hot oil (350°F) until golden brown (2–3 minutes per side), or bake at 400°F for 20–25 minutes, flipping halfway.

Assemble the wrap: Warm your pita, spread a generous layer of hummus, add 3–4 falafel pieces, then top with sliced veggies and a drizzle of tahini sauce.

Wrap and serve: Fold and wrap tightly in parchment paper or foil for easy eating.

Flavor Tip:

Add a squeeze of lemon juice before serving to brighten up the entire wrap.

2. Spicy Harissa Falafel Wrap with Roasted Veggies

This fiery twist adds North African heat with spicy harissa paste and roasted vegetables. Perfect for those who like bold flavor and a touch of smoky spice.

Ingredients (Serves 4):

For the falafel (same base as above)

Add 1 tbsp harissa paste to the falafel mix for a spicy kick

For the roasted veggies:

1 zucchini, sliced

1 red bell pepper, sliced

1 small red onion, sliced

2 tbsp olive oil

Salt, pepper, and smoked paprika to taste

For the wrap:

4 large flatbreads or lavash

½ cup Greek yogurt or plant-based yogurt

2 tbsp harissa paste (mixed into yogurt)

1 avocado, sliced

Fresh arugula or spinach

Instructions:

Prepare the falafel: Mix and cook falafel as above, incorporating the harissa into the mix.

Roast the vegetables: Toss sliced zucchini, pepper, and onion with olive oil, paprika, salt, and pepper. Roast at 400°F for 25 minutes, flipping halfway.

Make the sauce: Mix yogurt and harissa together for a spicy yogurt spread.

Assemble the wrap: Layer spicy yogurt, falafel, roasted vegetables, avocado slices, and arugula in the flatbread.

Roll and toast: Roll tightly and toast briefly on a pan to warm and crisp the wrap edges.

Flavor Tip:

Top with chopped fresh mint or cilantro for a refreshing balance to the heat.

3. Fresh Herb-Tahini Falafel Wrap with Crunchy Slaw

This wrap delivers bright, garden-fresh flavors with a creamy tahini-herb sauce and crisp homemade cabbage slaw. It’s a colorful, crunchy, and lighter take on the falafel wrap.

Ingredients (Serves 4):

For the falafel (base recipe)

Add 1 tsp lemon zest and extra parsley for freshness

For the slaw:

2 cups shredded red or green cabbage

1 small carrot, grated

2 tbsp apple cider vinegar

1 tbsp olive oil

½ tsp maple syrup or honey

Salt and pepper

For the herb-tahini sauce:

¼ cup tahini

2 tbsp lemon juice

1 small garlic clove, minced

¼ cup chopped fresh herbs (parsley, dill, mint)

2–4 tbsp cold water

Salt to taste

For the wrap:

4 whole wheat tortillas or wraps

1 small cucumber, julienned

Baby greens or lettuce

Instructions:

Prepare the falafel: Make base recipe with extra lemon zest and herbs. Fry or bake.

Mix the slaw: Combine shredded cabbage, carrot, vinegar, olive oil, maple syrup, and seasoning in a bowl. Let sit for 10 minutes to soften.

Make the herb-tahini sauce: Whisk all sauce ingredients, adding water to thin to your desired consistency.

Assemble the wrap: Lay out the wrap, add greens, falafel, slaw, cucumbers, and a big drizzle of herb-tahini sauce.

Fold and serve: Wrap snugly and cut in half to show off the colorful layers.

Flavor Tip:

This wrap tastes even better after sitting for 10 minutes—perfect for meal prep.

Tips for the Perfect Falafel Wrap Every Time:

Don’t use canned chickpeas for falafel—soaked dried chickpeas give the best texture and prevent the falafel from falling apart.

Use parchment paper or foil when wrapping to keep your ingredients neatly packed.

Reheat baked falafel in the oven or air fryer to restore crispiness if making ahead.

Layer strategically: Start with spreads, then falafel, followed by veggies and sauce. This keeps the wrap stable and prevents sogginess.

Falafel wraps are a brilliant base for creative meals. You can swap in seasonal vegetables, play with different sauces like tzatziki or spicy green chutney, or even turn your wrap into a falafel salad bowl. These three recipes offer something for every palate—from Mediterranean traditionalists to spicy food lovers and herb-forward foodies.

Whether you’re packing lunch, planning a picnic, or hosting a casual dinner, falafel wraps are delicious, affordable, and endlessly customizable. Try one (or all three) and see how this humble chickpea-based dish can steal the spotlight.

Helpful Reading 

From Seed to Salsa: Grow Tomatoes and Make Your Own Sauces 

https://www.amazon.com/Seed-Salsa-Tomatoes-Sauces-Harvest-ebook/dp/B0F4PGRYF5/

Growing Strawberries With Kids

https://www.amazon.com/Strawberry-Growing-Kids-Families-Fruit-ebook/dp/B0F73TV5GZ/

Hydroponic and Kratky Sweet Potatoes 

https://www.amazon.com/Hydroponic-Kratky-Sweet-Potatoes-Water-Based-ebook/dp/B0F7892GF5/

Pepper Microfarming for Profit

https://www.amazon.com/Pepper-Microfarms-Profit-Fresh-Harvest-ebook/dp/B0F6ZYBLRB/