Name: Crispy Vegan Falafel Wraps
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 2 cups canned chickpeas, drained and rinsed; 1 small onion, roughly chopped; 3 cloves garlic, minced; 1/2 cup fresh parsley, chopped; 1/2 cup fresh cilantro, chopped; 1 tsp ground cumin; 1 tsp ground coriander; 1/2 tsp baking powder; 1/4 cup all-purpose flour; Salt and pepper, to taste; Vegetable oil, for frying; 4 large flour tortillas or wraps; 1 cup shredded lettuce; 1 medium tomato, diced; 1/2 cucumber, sliced; 1/4 cup vegan tahini sauce

Crispy Vegan Falafel Wraps

FruityGrape9363

These crispy vegan falafel wraps pack a punch of fresh herbs and Middle Eastern spices, all tucked into a pillowy wrap with crisp lettuce, juicy tomato, and cool cucumber. The key to falafel perfection is frying them in hot oil until golden and crunchy, then wrapping them up while still warm. A drizzle of creamy tahini sauce ties everything together for a satisfying, plant-based meal that’s perfect for a cool, clear evening. This recipe is approachable for home cooks, requires under 40 minutes, and delivers crowd-pleasing flavors and texture contrasts in every bite.

Ingredients

Instructions

In a food processor, combine chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, baking powder, and flour. Season with salt and pepper. Pulse until mixture is coarse but holds together when pressed.
With wet hands, form the mixture into 16 small balls or patties (about 1.5 inches in diameter).
Heat vegetable oil (about 1/2 inch deep) in a large skillet over medium-high heat until shimmering but not smoking. Test the oil with a small piece of mixture—it should sizzle immediately.
Fry falafel balls in batches to avoid crowding, turning until golden and crisp on all sides, 4-5 minutes total. Drain on paper towels.
Warm wraps in a dry skillet or microwave. Layer each wrap with lettuce, tomato, cucumber, and 4 falafel balls. Drizzle with tahini sauce.
Fold sides in, roll up tightly, and slice in half to serve.