Crispy Falafel Wrap with All the Fixings
Crunchy homemade falafel in a warm pita with tahini, pickles, and everything good. Forget the takeaway — this version is better.
Main Dish · Prep 20 min · Cook 15 min · Serves 4 · Medium · By Tina · Published
Ingredients
- 250 g dried chickpeas, soaked overnight
- 1 large bunch fresh parsley
- 0.5 bunch fresh cilantro
- 1 medium onion, quartered
- 4 cloves garlic
- 2 tsp cumin
- 1 tsp coriander, ground
- 0.5 tsp baking powder
- 1 tsp salt
- vegetable oil, for frying
- 4 pita bread
- 4 tbsp tahini, for drizzling
I have strong feelings about falafel. Specifically, that most falafel you buy is dry and dense and sad. Homemade falafel, when you do it right, is crispy outside, bright green and herb-packed inside, and genuinely one of the best things you can eat.
The secret: use dried chickpeas soaked overnight, NOT canned. Canned chickpeas have too much moisture and your falafel will fall apart in the oil. Dried chickpeas, soaked but not cooked, give you that perfect texture — crunchy shell, fluffy interior.
Yes, it requires planning ahead. Soak the chickpeas before bed, and the rest comes together fast.
Pro Tips
- I cannot stress this enough: DRIED chickpeas, soaked overnight. Not canned. This is the hill I will die on.
- Blend until the mixture looks like coarse sand, not paste. You want texture.
- Fry at 175C/350F. Too hot and they burn outside while raw inside.
- Let them rest 5 minutes after frying. They firm up and the inside finishes cooking.
Serving
Warm pita, tahini sauce, pickled turnips, shredded cabbage, sliced tomato, and a generous squeeze of lemon. Hot sauce if you are me.
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