Ultimate Falafel Wrap
Falafel wraps are the perfect way to enjoy this Middle Eastern classic in a convenient and portable form. With their enticing aroma and satisfying crunch, falafel, meaning "pepper" in Arabic, is a beloved street food around the world
Servings: 4
Ingredients
Falafel (makes 30)
- 3 cups dried chickpeas
- 1 brown onion peeled and quartered
- 6 garlic cloves peeled
- 1 bunch flat leaf parsley
- 1 cup cilantro / coriander
- 1 teaspoon baking soda
- 1 tablespoon corn flour
- ½ tablespoon dried coriander
- ½ tablespoon cayenne pepper optional
- 1 tablespoon cumin
- 2 tablespoon water optional
- salt and pepper
- olive oil or neutral oil for frying
Tahini Sauce
- ¼ cup tahini
- ½ tablespoon lemon
- ½ tablespoon white pepper
- 4-6 tablespoon water
- Kosher sea salt
Red Pickled cabbage
- ½ red cabbage finely sliced
- 1 cup water
- 1 cup white or apple cider vinegar
- ¼ cup white sugar
- 1 tablespoon black peppercorns optional
Tabouli
- 2 large parsley bunches leaves removed from stems and finely chopped
- 1 bunch spring onions sliced
- 2 tomatoes diced
- ½ red onion finely sliced
- ½ cup olive oil
- lemon juiced
- salt + pepper
Wrap (makes 4 wraps)
- 4 pita bread
- olive oil
Instructions
Falafel
- Do the day ahead – Place the dried chickpeas into a large bowl and cover with cold water. Leave to soak overnight for 12 – 18 hours. When ready, drain the chickpeas and pat dry.
- Into a food processor, add all remaining ingredients and blend in 60 second increments, scraping the side of the bowl each time, until all ingredients are well combined. You are looking for a firm texture with a little bit of moisture. The mixture needs to be able to hold together. If your mixture is too dry, slowly add the suggested amount of water. Taste the mixture and if needed, adjust the seasoning to your liking.
- Transfer the mixture to a bowl, cover and place in the fridge for at least 1 hour.
- Scoop a tablespoon of the mixture into your hands and form into a bowl. You can slightly flatten the balls until they are roughly 2 inches thick. Place onto a plate while you prepare the remaining falafel. It should make 28 - 30 falafels.
- Fill a large pot half way up with oil. I like to use a mix of olive oil and neutral oil such as grapeseed or vegetable for frying. Heat the oil on high until it reaches a temperature of 180 – 190C / 355F. Place a small amount of mixture into the oil and if it sizzles your oil is ready!
- Using a slotted spoon, slowly lower one falafel at a time into the hot oil. I always like to cook one first to test the cook time and taste. Cook in batches of 10 as it's best to not overcrowd the pot. Fry for 6 for 4 minutes or until crunchy and deep golden on the outside.
- Place onto a cooling rack and repeat with the remaining falafel.
Tahini Sauce
- In a small bowl, mix all ingredients together until well combined and you have a runny consistency. Tahini has quite a strong flavour and the water will not dilute it at all. Taste and season accordingly.
Red pickled cabbage
- Place the red cabbage into a seal proof jar that has been sterilised.
- In a small pot on a medium heat, combine all remaining ingredients and simmer until the sugar is dissolved. Transfer the pickle brine to the jar with the cabbage, ensuring the cabbage is full submerged. Leave to pickle for 15 minutes.
- Store any remaining pickled cabbage in the fridge for up to 4 months.
Tabouli
- Place all ingredients into a large bowl and mix to combine. Season well with salt and pepper. Taste the salad to ensure you have enough seasoning and dressing, and adjust it to your liking.
- Leave to sit for at least 10 minutes before serving to allow all the flavours to combine.
Wrap
- On a medium heat in a large fry pan, bring a drizzle of olive oil to heat. Heat the pita for 2 minutes on each side.
- Assemble the wrap by beginning with a layer of tabouli, followed by 3 falafels, a drizzle of tahini sauce and then the red pickled cabbage. Serve immediately.
