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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.
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Servings:
4
Calories:
687 kcal
Course:
Main Course, Lunch
Cuisine:
Mediterranean
Ingredients
Falafel Mixture
- ½ pound chickpeas must be dry, not canned, dry
- 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 pepper
- grapeseed oil or vegetable oil, for frying
Tahini Sauce
- ¼ cup tahini
- 2 tablespoons lemon juice
- 1 clove garlic (minced)
- ½ teaspoon salt
- ¼ teaspoon cayenne pepper
- water to thin, warm
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.
Cup of Yum
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 Information
Serving
5fritters
Calories
687kcal
(34%)
Carbohydrates
24g
(8%)
Protein
9g
(18%)
Fat
64g
(98%)
Saturated Fat
7g
(35%)
Sodium
1321mg
(55%)
Potassium
382mg
(8%)
Fiber
6g
(24%)
Sugar
4g
(8%)
Vitamin A
1816IU
(36%)
Vitamin C
27mg
(30%)
Calcium
82mg
(8%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 687
% Daily Value*
| Serving | 5fritters | |
| Calories | 687kcal | 34% |
| Carbohydrates | 24g | 8% |
| Protein | 9g | 18% |
| Fat | 64g | 98% |
| Saturated Fat | 7g | 35% |
| Sodium | 1321mg | 55% |
| Potassium | 382mg | 8% |
| Fiber | 6g | 24% |
| Sugar | 4g | 8% |
| Vitamin A | 1816IU | 36% |
| Vitamin C | 27mg | 30% |
| Calcium | 82mg | 8% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.