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Easy Falafel Wrap with Creamy Homemade Tahini Sauce

Easy Falafel Wrap with Creamy Homemade Tahini Sauce

Course after work cooking, easy recipe, Main Dish, Street Food, vegan, vegetarian, Wraps
Cuisine iranian cuisine, iranian food, persian cuisine, Persian Food
Keyword Easy Falafel Wrap with Creamy Homemade Tahini Sauce
Prep Time 20 minutes
Cook Time 5 minutes
Servings 40 pieces

Ingredients

INGREDIENTS FALAFEL

  • 225 g dried chickpeas soaked overnight, at least 10 - 12 hours
  • 1 red onion
  • ½ bunch fresh coriander 50 g
  • ½ bunch flat-leaf parsley 50 g
  • 1 tbsp ground coriander
  • 1 tsp ground cumin
  • 4 garlic cloves
  • 1 tsp sweet paprika
  • black pepper to taste
  • a pinch of salt
  • 1 tsp baking powder
  • 200 g chickpea flour
  • raw sesame seeds

INGREDIENTS FOR FRYING

  • 700 ml canola oil

INGREDIENTS FOR THE TAHINI

  • 150 g raw sesame seeds
  • 25 - 50 ml sesame oil

INGREDIENTS FOR THE TAHINI SAUCE

  • all of the Tahini paste
  • Juice of 1 lemon
  • a little water
  • 1 tsp chili powder
  • Salt pepper
  • 150 g yogurt optional

INGREDIENTS TOMATO-CUCUMBER SALAD

  • 1 cucumber
  • 6 plum tomatoes
  • 1 red onion
  • 1 tbsp mint dried
  • 2 tbsp lemon juice
  • Salt and pepper

OPTIONAL FILLINGS

  • Khiar Shoor – crunchy homemade pickled cucumbers
  • Sir Torshi – persian pickled garlic
  • Piaz Torshi – pickled onions
  • Hummus
  • tomatoes sliced
  • fresh cucumbers sliced
  • fresh salad leaves
  • red cabbage cut into thin strips
  • pomegranate molasses
  • sumac

Instructions

STEP-BY-STEP INSTRUCTIONS

SOAK THE CHICKPEAS OVERNIGHT

  1. Soak the dried chickpeas overnight for at least 10 - 12 hours.

MAKE THE FALAFEL

  1. Next Day: Rinse and dry chickpeas.

  2. Blend with onion, garlic, parsley, coriander, and spices until smooth.

  3. Add chickpea flour, sesame seeds, and baking powder.

  4. Chill for at least 30 minutes.

PREPARE THE TAHINI

  1. Toast sesame seeds until fragrant.

  2. Blend with sesame oil into a creamy paste.

MIX THE TAHINI SAUCE

  1. Combine tahini with lemon juice, water, chili, salt, pepper, and optional yogurt for extra creaminess.

FRY THE FALAFEL

  1. Heat oil to 170°C (340°F).

  2. Shape falafel balls (a falafel scoop works best) and fry for 3–4 minutes until golden.

  3. Remove the cooked falafel with a slotted spoon* and place them into a strainer or on a kitchen towel to drain any excess oil.

MAKE THE SALAD

  1. Finely dice cucumber, tomatoes, and onion.

  2. Add dried mint, lemon juice, salt, and pepper. Mix well.

ASSEMBLE THE WRAP

  1. Spread tahini sauce on a warm lavash.

  2. Add lettuce, tomato-cucumber salad, falafel, and toppings of your choice.

  3. Sprinkle with sumac and drizzle with pomegranate molasses if you like.

  4. Roll tightly, and enjoy!