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Street Food

Falafel Wrap

The Quirky Foodster Team

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20 minutes (plus overnight soaking)
Prep
15 minutes
Cook
4
Servings

Ingredients

  • 250 g (1.25 cups) dried chickpeas, soaked overnight (do not use tinned)
  • 1 small onion, roughly chopped
  • 4 garlic cloves
  • 30 g (1/2 cup) fresh parsley
  • 20 g (1/3 cup) fresh coriander
  • 1.5 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp baking powder
  • 1/2 tsp chilli flakes (optional)
  • Salt and black pepper, to taste
  • 2 tbsp sesame seeds (optional)
  • Vegetable oil, for frying
  • 4 flatbreads
  • 80 g (1/3 cup) tahini sauce
  • Sliced tomato, cucumber and pickles, to serve

Method

  1. Drain the soaked chickpeas well and pat dry. Do not cook them — raw soaked chickpeas give falafel its correct texture.
  2. In a food processor, combine the chickpeas, onion, garlic, parsley and coriander. Pulse until finely chopped but not pureed to a paste — it should hold together with some texture.
  3. Transfer to a bowl and mix in the cumin, ground coriander, baking powder, chilli flakes, salt and pepper. Chill for 30 minutes.
  4. Shape the mixture into small balls or patties, pressing sesame seeds onto the outside if using.
  5. Heat oil in a deep pan to 175°C (350°F). Fry the falafel in batches for 3-4 minutes, until deep golden brown and crisp.
  6. Drain on paper towel. Serve stuffed into flatbread with tahini sauce, tomato, cucumber and pickles.

Introduction: Falafel, deep-fried patties of seasoned ground chickpeas or fava beans, is one of the most beloved halal
street foods of the Middle East, with strong claims to origin in both Egypt and the Levant. Sold from street
carts and small shops throughout the region, falafel is typically stuffed into pita with salad, pickles and
tahini sauce, offering an affordable, filling and entirely plant-based meal enjoyed by people of all
backgrounds.

Cultural Background: Falafel, deep-fried patties of seasoned ground chickpeas or fava beans, is one of the most beloved halal
street foods of the Middle East, with strong claims to origin in both Egypt and the Levant. Sold from street
carts and small shops throughout the region, falafel is typically stuffed into pita with salad, pickles and
tahini sauce, offering an affordable, filling and entirely plant-based meal enjoyed by people of all
backgrounds.

Tips: Using dried, soaked (not cooked) chickpeas is essential for authentic falafel texture — cooked or tinned chickpeas make the mixture too soft and prone to falling apart. Chilling the mixture before shaping helps the falafel hold together during frying. Fry at a steady, moderate-high temperature — too hot and the outside burns before the inside cooks; too cool and they absorb excess oil.

Variations: Use a mix of chickpeas and dried fava beans for a more traditional Egyptian ta'ameya style. Bake at 200°C (400°F) for 20-25 minutes, turning halfway, for a lighter version. Add a pinch of ground cardamom for a Gulf-style flavour twist.

Storage: Uncooked shaped falafel freeze well for up to 2 months. Cooked falafel keep in the refrigerator for up to 3
days.

Reheating: Reheat in an oven at 190°C (375°F) for 8-10 minutes to restore crispness, or in an air fryer for 5-6 minutes.

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