These falafel wraps are packed with vibrant herbs, warm spices, and loads of texture, making them a delicious and satisfying vegetarian meal. Whether you’re hosting a casual dinner or prepping lunch for the week, they’re the recipe that makes you feel good with every bite.
Why You’ll Love This Recipe
You’ll love these falafel wraps for their crisp-on-the-outside, tender-on-the-inside texture and deeply herbaceous flavor. They’re gluten-free, made with chickpea flour, and easily customizable with your favorite veggies and sauces. These falafel wraps are ideal for meal prep and quick weeknight dinners.
Credit for this recipe goes to my friend Delilah, who has taught me a lot. She’s taught me that a train cocktail is necessary when taking the Amtrak Surfliner for our weekend Baja California trips. She’s also taught me that it is perfectly fine to steal your neighbor’s loquats to make jam that you’ll then give to said neighbor.
She’s taught me about the magic of Kareem’s Falafel mix. I’m not one for premade mixes, but this super green, parsley-loaded falafel mix is so crave-worthy you could eat it endlessly. Fighting a few hours of SoCal traffic all in the name of falafel mix seemed ridiculous, so I set out to make my version. I now make these easy falafel wraps for anything from a weeknight dinner to a falafel salad I pack for my next flight.
Falafel Wraps Recipe Ingredients
The secret to flavorful falafel wraps starts with a few powerhouse ingredients:
- Chickpea flour for a gluten-free, protein-rich base
- Parsley, garlic, and lemon juice for fresh, zesty flavor
- Coriander, cumin, and baking soda for authentic taste and texture
- Optional fillings like lettuce, cucumber, carrots, tomatoes, avocado, and roasted peanuts
- Yogurt and tahini for creamy, tangy contrast
How to Make This Recipe
Mix chickpea flour, herbs, garlic, spices, lemon juice, and hot water into a thick, green batter for the falafel wraps. Let it rest, then fry the falafel in oil until crispy and golden on both sides. To assemble the falafel wraps, layer yogurt and falafel in lettuce leaves, add veggies and a drizzle of tahini, and serve with an extra squeeze of lemon.
What to Serve With This
These falafel wraps are perfect, but even better with a side of hummus, a chilled cucumber salad, fattoush, chicken shawarma, or a bowl of lentil soup. For a party platter, serve the falafel wraps with pickled onions, olives, toum (garlic sauce), and flatbread on the side. However you plate them, falafel wraps are a fresh and satisfying option you’ll come back to again and again.
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Green Herb Falafel Lettuce Wraps Recipe
Ingredients
- 1 3/4 cups chickpea flour
- 1 bunch (about 2 to 3 ounces) fresh Italian parsley leaves
- 3 garlic cloves
- 1 tablespoon freshly squeezed lemon juice plus more for serving
- 2 teaspoons kosher salt
- 1 1/2 teaspoons coriander seeds
- 1 teaspoon ground cumin
- 1/4 teaspoon baking soda
- 2/3 cup hot water
- Neutral oil (like canola, grapeseed, or peanut oil)
- Little Gems Lettuce or Butter Lettuce for serving
- Heirloom tomatoes for serving (optional)
- Persian cucumber for serving (optional)
- Carrots for serving (optional)
- Plain whole milk yogurt for serving (optional)
- Tahini for serving
- Avocados for serving (optional)
- Roasted salted peanuts for serving (optional)
Instructions
- Make The Falafel Batter: Place the flour, parsley, garlic, baking soda, salt, cumin, coriander, and lemon juice in the bowl of a food processor fitted with an S-blade and process until the parsley is well chopped and the mixture is green.With the processor running, pour in the hot water and process until the mixture is throughly moistened and mixed. Set aside at least 5 minutes to rest before using.
- Cook The Falafel: Meanwhile, add enough oil in a large frying pan to cover the bottom and heat over medium-high heat. Divide the falafel mix into 6 to 12 portions and form into patties or balls. When the oil is hot, carefully place about 4 to 6 pieces into the oil and cook for 4 minutes.Flip and press down with the back of a spatula to make a flat patty. Cook for another 3 to 4 minutes, then remove and drain on a paper towel and salt immediately. Repeat with remaining falafel mix.TIP: The cooked falafel can be kept warm in oven while you fry the remaining ones.
- To Serve The Falafel Wraps: Place a spoon of yogurt in a lettuce leaf, then add in the falafel any vegetables you want to add, top with a drizzle of tahini and serve.
