Falafel Tortilla Wraps

Name: Falafel Tortilla Wraps
Prep time: 20 min
Cook time: 8 min
Total time: 28 min
Ingredients: 400 g of chickpeas; 2 garlic cloves; 1/2 onions; 1 tbsp of ground cumin; 1 tbsp of ground coriander; 2 tbsp of chickpea flour; black pepper; salt; olive oil; 1 tomatoes; 1/2 cucumbers; 1/4 red onion; 120 g of romaine lettuce (torn); 15 g of parsley; 4 flour tortillas (whole wheat); (or others) tahini sauce

No reviews yet

This vegetarian wrap is filled with chickpea patties and crunchy raw vegetables. 🌯 The white sauce is essential to tie the ingredients together.

Total time: 28 min
Prep: 20 min
Cook: 8 min
Difficulty: Easy
Per person: €1.50

By the CookinBreak team

Goes well with

🎅 Christmas: all recipes

As a starter

Hummus

10 minEasy

For dessert

5.0

Dubai Chocolate Bar

35 minEasy

To drink

Lemon Ginger Turmeric Tea

15 minEasy

Nutrition facts

per serving · estimate

400kcal

Protein12 g12%
Carbs55 g55%
Fat15 g33%
Fiber9 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

🥙 For even tastier tortilla wraps, you can add a few slices of avocado or some pickle pieces for an extra touch of freshness and creaminess. You can also sprinkle a little paprika or chili on the falafels for more heat. 🌶️🥑

Freezing : Can you freeze this recipe?

Yes

Yes for falafel and tortillas. Raw or cooked falafel up to 3 months in freezer bags. Tortillas up to 2 months. Freezing the tahini sauce is not recommended.

Storage : How long does it keep?

Cooked falafel and tahini sauce. Cooked falafel keeps 3-4 days max in an airtight container in the fridge. Tahini sauce keeps 5-7 days in a closed container in the fridge. Assemble the wraps just before eating.

Making ahead : Can you make it the day before?

Yes

Make the falafel mixture, cook it, make the tahini sauce and cut the vegetables (except the lettuce) the day before. Store separately in the fridge.

Reheating : How do you reheat it?

Falafel: 5-8 minutes at 180°C in the oven or air fryer. Microwave is possible for the falafel but the texture is less crispy. Tortillas: warm quickly in a dry skillet or the microwave. Do not reheat the assembled wrap.

Variations

Serve the falafel in a pita bread instead of a tortilla.
Replace the tahini sauce with a yogurt, lemon and mint sauce.
Bake the falafel in the oven with a drizzle of olive oil instead of pan-frying.

Mistakes to avoid

Not draining the chickpeas well: the mixture is too wet and the falafel crumble. Drain them and dry them well.
Flipping the patties too early: they break apart. Wait 3 to 4 minutes of cooking before flipping.
Filling the wraps ahead of time: the tortillas get soggy. Assemble them at the last minute.

Frequently asked questions

Can you use dried chickpeas for falafel?

Yes, soaked overnight but not cooked, they make crispier, more authentic falafel. This recipe uses drained canned chickpeas, which are quicker, blended with the garlic, onion and spices.

How do you keep falafel from crumbling?

Drain and dry the chickpeas well, blend them until you get a paste that holds together, and add the chickpea flour to bind. Shape patties of even thickness and cook them over medium heat.

Can you bake falafel in the oven?

Yes, place the patties on an oiled baking sheet and bake in a hot oven, flipping halfway through, until golden. They will be a little less crispy than pan-fried, but lighter.

What can you use instead of tahini sauce?

A sauce made with plain yogurt, lemon and mint works very well, as does a little hummus thinned with water. These alternatives bring freshness and tie the falafel and the crunchy salad together nicely.