Authentic Lebanese Falafel Wrap

5 stars average

Authentic Lebanese Falafel Wrap

This light and fluffy authentic falafel recipe is made with chickpeas, parsley and spices then drizzled in a creamy tahini sauce.

Course Lunch, Main Dish

Cuisine Mediterranean

Diet Gluten Free

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 687kcal

Author Liz Della Croce

Equipment

Food Processor

Ingredients

Falafel Mixture

½ pound dry chickpeas must be dry, not canned
½ teaspoon baking soda
1 small onion peeled and quartered
3 cloves garlic
1 cup parsley
½ cup cilantro
1 ½ teaspoons salt
1 teaspoon cumin
1 teaspoon smoked paprika
½ teaspoon cayenne
grapeseed oil for frying or vegetable oil

Tahini Sauce

¼ cup tahini
2 tablespoons lemon juice
1 clove garlic minced
½ teaspoon salt
¼ teaspoon cayenne
warm water to thin

Optional for Serving

Pita Bread
red onion thinly sliced
tomato thinly sliced
lettuce

Instructions

Place chickpeas in a large bowl and sprinkle with baking soda then cover with water. Soak overnight or for 12 hours; drain.
Place chickpeas in a high-speed food processor and pulse until grainy, remove and set aside.
Add onion, garlic, parsley and cilantro to the food processor and pulse until smooth. Pour chickpeas back into the food processor and add all remaining ingredients (salt through cayenne.) Pulse until everything is evenly incorporated. Be sure to use a rubber spatula to scape down the sides at least once.
Remove mixture from the food processor and place in a bowl. Cover with plastic wrap and refrigerate at least once hour.
When you're ready to fry the falafel, heat oil in a large, deep skillet over high heat. Form falafel mixture into small patties (I like to use a cookie scoop to start) then place in the hot oil. Cook until golden brown on both sides, about 5-6 minutes total flipping once. Remove from oil and place on a plate lined with paper towel then sprinkle with salt while it's still hot.
Serve in pita bread with tahini sauce, tomato and onion if you wish.

Tahini Sauce

Whisk all ingredients in a small bowl then thin with warm water, one tablespoon at a time, until you reach desired consistency.

Notes

Nutrition facts will vary based on the quantity of oil absorbed while frying. To reduce the calorie count simply reduce the amount of oil you use to fry. For these nutrition facts I use 1 cup of oil absorbed into the falafels.

Nutrition