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Smashed Falafel Wrap with Garlic Tahini Sauce Recipe

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A quick and flavorful smashed falafel wrap featuring a fragrant blend of chickpeas, herbs, and spices, cooked to crispy perfection on Arabic-style pita bread and topped with a creamy garlic tahini sauce, fresh vegetables, and pickles for a satisfying Mediterranean-inspired meal.

Ingredients

Falafel Mixture

  • 1 can (14.5 oz / 410 g) chickpeas, drained and rinsed
  • ½ cup (20 g) chopped parsley
  • ¼ cup (10 g) chopped cilantro (coriander)
  • 1 tablespoon plain flour
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cinnamon
  • 1 teaspoon red pepper flakes (optional)
  • 1 teaspoon salt
  • Olive oil for cooking

Fillings

  • Pickles (your choice)
  • Tomatoes, sliced
  • Onion, thinly sliced
  • Fresh parsley, chopped
  • Arabic-style pita bread (or tortilla wraps)

Garlic Tahini Sauce

  • ½ cup (120 g) tahini
  • 2 garlic cloves, crushed
  • ½ teaspoon salt
  • 1 tablespoon lemon juice
  • ⅓ cup (80 ml) water

Instructions

  1. Prepare the falafel mixture: In a food processor, combine the drained chickpeas, chopped parsley, cilantro, ground cumin, ground coriander, ground cinnamon, red pepper flakes, salt, and plain flour. Pulse until the mixture is well combined but still slightly chunky to retain texture.
  2. Refrigerate the mixture: Transfer the falafel mixture to a bowl and refrigerate for 30 minutes to firm up, which will help in spreading it evenly on the bread and prevent it from falling apart during cooking.
  3. Heat the skillet: Warm olive oil in a large nonstick skillet over medium-high heat to prepare for cooking the falafel wrap. Ensure the oil is hot enough to crisp the falafel side without burning.
  4. Form and cook the falafel wrap: Scoop about ¾ cup of the falafel mixture onto the surface of an Arabic-style pita bread, pressing the mixture evenly into a flat layer. Place the pita, falafel side down, onto the skillet. Cook for 5-7 minutes until the falafel is nicely browned and the edges of the bread become crispy.
  5. Flip for extra crispiness: Carefully flip the pita wrap and cook the other side for an additional 2 minutes to crisp up the bread and warm the fillings.
  6. Assemble the wrap: Remove the falafel wrap from the skillet and top it with a generous drizzle of garlic tahini sauce, pickles of your choice, sliced tomatoes, thinly sliced onions, and fresh chopped parsley for vibrant flavor and texture.
  7. Serve immediately: Fold the wrap to enclose the fillings and enjoy immediately while warm and crispy for the best taste and texture.

Notes

  • For a gluten-free version, substitute the plain flour with a gluten-free alternative or chickpea flour.
  • Feel free to adjust the red pepper flakes according to your spice preference or omit for a milder flavor.
  • The garlic tahini sauce can be prepared in advance and refrigerated for up to 3 days.
  • If you don’t have a food processor, mash the chickpeas and ingredients thoroughly with a fork or potato masher to achieve the chunky texture.
  • Using fresh herbs greatly enhances the flavor profile of the falafel mixture.
  • For a vegan diet, ensure pita bread contains no animal products or opt for a vegan tortilla wrap.

Find it online: https://bitezly.com/smashed-falafel-wrap-with-garlic-tahini-sauce-recipe/