Easy Lebanese Falafel Wraps Recipe

Delicious Homemade Lebanese Falafel Wraps

Recipe Overview

Experience a burst of flavors with this easy Lebanese falafel wraps recipe that encapsulates the richness of Middle Eastern cuisine. Originating from Lebanon, falafel wraps are not only comforting but also versatile, making them a perfect choice for a quick lunch or a hearty dinner. This recipe is designed to guide you through making homemade Lebanese falafel wraps from scratch, all while keeping it vegan and nutritious.

With crispy, golden falafel nestled in a soft wrap, paired with fresh veggies and a tangy tahini sauce, this dish is sure to impress your taste buds. Whether you’re vegan, vegetarian, or simply looking to try something new, these vegan Lebanese falafel wraps are a must-try! Let’s dive into the details, including the prep time of 20 minutes and cook time of 30 minutes, offering a total time of 50 minutes and serving 4 delicious wraps.

Ingredients

For the Falafel:

1 cup dried chickpeas (soaked overnight)
1 small onion, chopped
3 cloves garlic, minced
1 cup fresh parsley, chopped
1 cup fresh cilantro, chopped
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon baking powder
Salt and pepper, to taste
Oil for frying (vegetable or olive oil)

For the Wrap:

4 large pita or flatbreads
1 cup lettuce, shredded
1 cup tomatoes, diced
1 cucumber, sliced
½ red onion, thinly sliced

For the Tahini Sauce:

½ cup tahini
2 tablespoons lemon juice
2 cloves garlic, minced
Water, as needed for consistency
Salt, to taste

Equipment List

Large mixing bowl
Food processor
Frying pan or deep fryer
Slotted spoon
Measuring cups and spoons
Chopping board
Knife
Serving platter or plate

Step-by-Step Instructions

Prepare the Chickpeas: Drain the soaked chickpeas and ensure they are soft. Pat them dry to remove excess moisture, which will help achieve a crispier falafel.
Make the Falafel Mixture: In a food processor, combine the chickpeas, chopped onion, minced garlic, parsley, cilantro, ground cumin, ground coriander, baking powder, salt, and pepper. Pulse until the mixture is coarsely ground but not pureed, achieving a gritty texture. You should still see some graininess.
Chill the Mixture: Transfer the falafel mixture to a bowl, cover it, and let it chill in the refrigerator for at least 30 minutes. This will help the flavors meld and make the mixture easier to form into balls.
Shape the Falafel: After chilling, remove the mixture from the refrigerator. With damp hands, shape the mixture into small balls (about 1.5 inches wide) or patties.
Heat the Oil: In a frying pan, heat the vegetable or olive oil over medium-high heat. You want enough oil to submerge the falafel halfway for optimal frying.
Fry the Falafel: Once the oil is hot (you can test by dropping a small piece of the mixture into it; it should sizzle immediately), carefully add the falafel balls in batches. Fry for about 3-4 minutes per side or until they are golden brown and crispy. Use a slotted spoon to remove them and drain on paper towels.
Prepare the Tahini Sauce: In a small mixing bowl, whisk together tahini, lemon juice, minced garlic, and a pinch of salt. Gradually add water, mixing until you reach a creamy yet pourable consistency.
Assemble the Wraps: On each pita or flatbread, add a few pieces of falafel, then layer on the lettuce, tomatoes, cucumber, and red onion. Drizzle generously with tahini sauce.
Wrap and Serve: Fold the sides of the pita over the filling and roll it up tightly. Serve immediately while the falafels are still warm for the best texture and taste!

Special Notes

Storage: If you have leftovers, store the falafel in an airtight container in the refrigerator for up to 3 days. Reheat in an oven or skillet to retain crispness.

Freezing: You can freeze uncooked falafel balls. Place them on a baking sheet to freeze solid, then transfer them to a freezer bag for up to 3 months. Fry directly from frozen, adding an extra couple of minutes to the cooking time.

Troubleshooting: If the falafel falls apart while frying, try adding a tablespoon of flour or breadcrumbs to the mixture to help bind it together.

Variations and Customizations

Transform this recipe to cater to various dietary preferences:

Gluten-Free: Use gluten-free flatbreads or lettuce wraps for a gluten-free option.
Low-Carb: Replace wraps with large lettuce leaves for a fresh and low-carb alternative.
Flavor Boosters: Toss in spices like paprika or cayenne for a spicy kick or add chopped jalapeños to the falafel mixture.

Nutritional Information

Approximate values per serving (1 wrap):

Calories: 350
Protein: 12g
Fat: 15g
Carbohydrates: 45g
Fiber: 9g

Engaging Visual Details

Picture this: a golden-brown falafel that crunches delightfully when bitten into, releasing aromatic flavors of herbs like parsley and cilantro. As you assemble the wrap, the vibrant green lettuce pairs perfectly with the juicy red tomatoes and crisp cucumbers, bathed in luscious tahini sauce. The contrast of the beautiful colors calls for an Instagram moment! Consider capturing each stage to showcase the transition from ingredients to finished wraps.

Conclusion

Ready to bring a taste of Lebanon to your kitchen? These homemade Lebanese falafel wraps will not only impress your friends and family but also provide a healthy, scrumptious meal option any day of the week. Experiment with the flavors, customize the ingredients, and enjoy the rewarding experience of cooking from scratch. Don’t forget to leave a comment below if you tried this recipe or share your version on Instagram using MyDeliciousDish!