Falafel Lavash Wrap

Falafel is a universally loved food and making it into a wrap is one of the most popular ways to have it! This is my way of making it into a wrap using lavash flatbread. I like using lavash because it's thinner, so you get more of the filling, and it's less bready. The wrap has creamy hummus, lettuce, crushed falafels, a veggie mix, spicy tahini, and feta. The veggie mix has chopped tomatoes, onions, cucumbers, parsley, and zaatar. The spicy tahini is creamy and spicy and has a delicious tang. So as you can see it’s a flavor explosion!! You can meal prep a lot of this and keep which makes a delightful and easy weekday recipe. It's so tasty you and your family will love it.

Happy Cooking!

Servings: 6-8 servings

Prep Time: 30 mins (longer if you’re making falafel and hummus from scratch)

Cooking Time: 15-20 mins

Total Time: 1 hour

Ingredients: 

Falafels: You can use store-bought ready-to-use if you want. I recommend homemade! For the video for falafel, click here.

• 1/2 cup dried chickpeas (1/4 lb) to soak

• 1/4 tsp baking soda to soak

• 1 tsp salt to soak

• 1/2 small red onion chopped

• 1/4 cup chopped parsley 

• 1/4 cup chopped cilantro 

• 2-3 cloves of garlic

• 1/2 Serrano chopped

• 1 scallion chopped 

• 1/2 tbsp chickpea flour 

• 1 tsp salt as per taste

• 1/2 tbsp cumin powder

• 2 tsp coriander powder

• 1/4 tsp pepper

• 1/4 tsp sugar 

• 1/2 tsp chili powder

• 1/4 tsp baking powder

• Oil to fry 

Spicy tahini:

• 1/4 cup Tahini 

• 1/2 tbsp Olive oil

• 2 tbsp Lemon 

• 2 tbsp Water

• 1-2 tbsp harissa/ Hot sauce 

• 1/2 tsp Chili powder

Veggie mix:

• 8-10 Cherry tomatoes; sliced in half or into 4 pieces

• 1/2 cup red onions chopped

• 1/3 cup chopped cucumber 

• 2-3 tbsp Parsley  chopped

• 1 tbsp Zaatar 

Assembly:

• 4-5 Lavash/Flatbreads

• Hummus: Click here for the homemade recipe. You can use store-bought but I recommend homemade.

• 1 cup chopped romaine lettuce

• 1/4 cup crumbled feta

Directions: 

1. Hummus: If you are making homemade hummus, I recommend you make it a day in advance. The flavors set better. Click here for the recipe.

2. Veggie mix: In a mixing bowl add cherry tomatoes, onions, cucumbers, parsley, and zaatar. Mix and keep aside.

3. Falafel:

   1. In a bowl add dried chickpeas with salt and baking soda. Cover with cold water and let it soak for 10-14 hours.

   2. Once soaked, drain the chickpeas and let them air dry for about 30 mins.

   3. In a food processor add the chickpeas, chopped onions, cilantro, parsley, garlic cloves, serrano, scallion, chickpea flour, cumin powder, coriander powder, salt, sugar, pepper, chili powder, and baking powder.

   4. Pulse it together to form a paste, not too fine but it should hold together. See the video for the consistency.

   5. Transfer it to a bowl and cover and let it sit in the fridge for 30-60 mins.

   6. Once out, divide into 12 divisions, form into discs or rounds as you want.

   7. Heat the oil to deep fry. You want hot oil (around 380F) so it fries fast.

   8. Deep fry the falafels till crispy and brown on all sides. Transfer on a per towel to let the excess oil soak up.

   9. Falafels are ready!

4. Spicy Tahini: In a bowl, whisk together tahini, lemon juice, olive oil, harissa, chili powder, and hot water to form a smooth sauce. If you need add more warm water to get the consistency you want.

5. Assembly:

   1. Lightly warm up the lavash flatbread of your choice. Don’t overheat it or it will become crispy and won’t roll.

   2. Spread as much hummus as you would like on the lavash.

   3. Top with chopped lettuce- I put it at the end of the video but putting it as a base is easier.

   4. Crush 3-4 falafels over it.

   5. Top with the veggie mix.

   6. Drizzle spicy tahini -as much as you like- over it.

   7. Sprinkle feta cheese over it.

   8. Roll it into a wrap.

6. Slice it into half and serve!

7. Serve with more of the spicy tahini or harrisa.

Notes/Tips:

• Do NOT use canned chickpeas to make falafels.

• You can shape and freeze falafels and keep them. Fry as needed.

• I have air-fried the falafels but they dried out so I don’t recommend it.

• I like using lavash because it’s thin and you get more of the filling rather than the bread.

• You can make the spicy tahini from 2-3 days before and keep it. You may need to dilute it with warm water.

• If you don’t have cherry/grape tomatoes, use Roma.