Bring the authentic flavors of Middle Eastern street food to your kitchen with this Wing Kingz-inspired Falafel Wrap that combines crispy, herb-packed falafel with fresh vegetables and creamy tahini sauce. This recipe recreates the beloved street food experience where perfectly spiced chickpea fritters meet cooling cucumber, ripe tomatoes, and tangy pickled vegetables, all wrapped in a soft pita or lavash bread. Unlike store-bought versions that can be dry or bland, these homemade falafel are crispy on the outside and tender on the inside, bursting with fresh parsley, cilantro, and warming spices that make every bite a flavor explosion. The addition of a homemade tahini sauce and carefully selected fresh toppings creates a balanced meal that’s both satisfying and nutritious. These generous wraps serve four people and offer a delicious way to enjoy plant-based protein while experiencing the vibrant tastes of Mediterranean cuisine that has made falafel a worldwide favorite.
Serves: 4 people
Prep Time: 30 minutes (plus 2 hours soaking time)
Cook Time: 20 minutes
What You’ll Need
For the Falafel:
- 1 cup dried chickpeas (do not use canned)
- 1/2 cup fresh parsley, roughly chopped
- 1/4 cup fresh cilantro, roughly chopped
- 3 green onions, chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon cayenne pepper
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 1/2 teaspoon baking powder
- Vegetable oil for frying
For the Tahini Sauce:
- 1/3 cup tahini paste
- 3 tablespoons fresh lemon juice
- 2 tablespoons warm water
- 1 clove garlic, minced
- 1/4 teaspoon salt
- Pinch of ground cumin
For the Wraps:
- 4 large pita breads or lavash wraps
- 2 cups romaine lettuce, shredded
- 2 medium tomatoes, diced
- 1 cucumber, diced
- 1/4 cup red onion, thinly sliced
- 1/4 cup pickled turnips or pickles, chopped
- 1/4 cup fresh parsley, chopped
Preparing the Perfect Falafel Base
The secret to authentic falafel starts with properly prepared chickpeas. Place the dried chickpeas in a large bowl and cover with cold water by at least 3 inches. Soak for at least 2 hours, but preferably overnight. The chickpeas will double in size, so make sure you use a large enough bowl. Do not skip this step and never use canned chickpeas, as they contain too much moisture and will result in falafel that falls apart.
After soaking, drain the chickpeas thoroughly and pat them dry with paper towels. The drier they are, the better your falafel will hold together during cooking.
Creating the Falafel Mixture
In a food processor, combine the soaked and drained chickpeas with the parsley, cilantro, green onions, and garlic. Pulse the mixture in short bursts, scraping down the sides as needed. You want the mixture to be finely chopped but not pureed – it should still have some texture and small chunks of chickpeas visible.
Transfer the mixture to a large bowl and add the cumin, coriander, cayenne pepper, salt, black pepper, flour, and baking powder. Mix everything together with your hands or a wooden spoon until well combined. The mixture should hold together when squeezed in your palm. If it seems too wet, add a tablespoon more flour. If too dry, add a tablespoon of water.
Cover the bowl and refrigerate the mixture for at least 30 minutes. This chilling time helps the flavors meld and makes the mixture easier to shape.
Making the Creamy Tahini Sauce
While the falafel mixture chills, prepare the tahini sauce. In a small bowl, whisk together the tahini paste and lemon juice – the mixture will initially look thick and separated, but keep whisking. Gradually add the warm water, one tablespoon at a time, whisking continuously until the sauce reaches a smooth, pourable consistency.
Stir in the minced garlic, salt, and cumin. The sauce should be creamy and light in color. If it’s too thick, add more warm water a teaspoon at a time. If too thin, add a bit more tahini. Taste and adjust the lemon juice and salt as needed. Set aside until ready to use.
Shaping and Frying the Falafel
Remove the chilled falafel mixture from the refrigerator. Using your hands or a small ice cream scoop, form the mixture into balls about 1.5 inches in diameter, or shape them into small patties. Place the shaped falafel on a plate or baking sheet.
Heat about 2 inches of vegetable oil in a heavy-bottomed pot or deep skillet to 350°F. If you don’t have a thermometer, test the oil by dropping in a small piece of the mixture – it should sizzle immediately and rise to the surface.
Carefully lower the falafel into the hot oil, working in batches to avoid overcrowding. Fry for 3-4 minutes, turning occasionally, until they are deep golden brown and crispy all over. Use a slotted spoon to transfer the cooked falafel to a paper towel-lined plate to drain excess oil.
Preparing the Fresh Components
While the falafel cook, prepare your wrap ingredients. Shred the lettuce into thin strips, dice the tomatoes and cucumber into small, uniform pieces, and thinly slice the red onion. Chop the pickled turnips or pickles and fresh parsley. Having all these components ready makes assembly quick and easy.
Warm your pita breads or lavash wraps by wrapping them in damp paper towels and microwaving for 30-45 seconds, or by heating them in a dry skillet for about 30 seconds per side until soft and pliable.
Building Your Falafel Wrap
Place a warm pita or lavash on a clean work surface. If using pita, you can either cut it in half and stuff the pocket, or open it completely and use it as a wrap. Spread a generous amount of tahini sauce down the center of the bread.
Place 4-5 hot falafel balls along the center of the wrap, gently pressing them down to flatten slightly if needed. Add a handful of shredded lettuce, followed by diced tomatoes, cucumber, and red onion. Sprinkle with chopped pickled turnips and fresh parsley for authentic flavor and crunch.
The Perfect Wrap Technique
If using lavash or an opened pita, fold the bottom edge up over the filling, then fold in the sides and roll tightly from bottom to top. If using a pita pocket, simply stuff all the ingredients inside, being careful not to overfill and tear the bread.
The key is to distribute the filling evenly and not overstuff, which can make the wrap difficult to eat and cause the bread to tear.
Serving Your Creation
Serve the falafel wraps immediately while the falafel are still warm and crispy. You can cut larger wraps in half diagonally for easier eating. These wraps are complete meals on their own but pair beautifully with a side of hummus, extra tahini sauce for dipping, or a simple salad of cucumber and tomatoes dressed with lemon juice and olive oil.
Pro Tips for Success
Never skip the soaking time for the chickpeas, as this is crucial for proper texture. Make sure your oil is at the right temperature – too cool and the falafel will be greasy, too hot and they’ll burn before cooking through. The falafel mixture can be prepared a day ahead and kept refrigerated, actually improving in flavor overnight.
Storage and Reheating
Leftover cooked falafel can be stored in the refrigerator for up to 3 days and reheated in a 350°F oven for 5-7 minutes to restore crispiness. However, wraps are best assembled fresh to prevent the bread from becoming soggy.
