About this recipe

Crispy, herb-packed falafel patties nestled in warm flatbreads with creamy tahini sauce, fresh vegetables, and tangy pickled onions. This fully vegan wrap is satisfying, protein-rich, and bursting with Middle Eastern flavors — perfect for a weeknight dinner or meal-prep lunch.

Instructions

1. 1

   Add the chickpeas, parsley, cilantro, medium yellow onion, garlic, cumin, coriander, fine sea salt, and cayenne pepper (if using) to a food processor. Pulse 15–20 times until the mixture is coarsely ground — it should hold together when pressed but not be a smooth paste. Transfer to a mixing bowl, stir in the flour, and refrigerate for 10 minutes to firm up.

2. 2

   While the falafel mixture chills, whisk together the tahini, lemon juice, minced garlic, and a pinch of fine sea salt in a small mixing bowl. Add water one tablespoon at a time, whisking until the sauce is smooth and pourable. Taste and adjust lemon juice or fine sea salt as needed. Set aside.

3. 3

   Shape the chilled mixture into 12 small patties (about 2 tablespoons each). Heat the extra-virgin olive oil in a large skillet ^[over medium heat]. Working in batches, cook the falafel patties for 3–4 minutes per side until deep golden brown and crispy. Transfer to a paper-towel-lined plate. Repeat with remaining patties, adding a little more extra-virgin olive oil if needed.

4. 4

   Warm the flatbreads in a dry skillet or microwave for 30 seconds. Spread a generous drizzle of tahini sauce down the center of each flatbread. Layer with shredded romaine lettuce, diced medium tomatoes, cucumber slices, and pickled red medium yellow onion. Place 3 falafel patties on each wrap, drizzle with more tahini sauce, then fold or roll tightly and serve immediately.