Salt & Wind Travel

Green Herb Falafel Lettuce Wraps Recipe

My friend Delilah has taught me a lot.

She’s taught me that a train cocktail is a must when taking the Amtrak Surfliner for our weekend Baja California trips. She’s taught me that it is perfectly fine to steal your neighbor’s loquats if it’s to make jam that you’ll then give to said neighbor.

And she’s taught me about the magic that is Kareem’s Falafel mix. I’m not one for premade mixes, but this is a super green, parsley-loaded falafel mix that’s so crave-worthy you could eat it endlessly. But fighting a few hours of SoCal traffic all in the name of falafel mix seemed a bit ridiculous so I set out to make my own version. I now make this Green Herb Falafel Lettuce Wraps recipe for anything from a weeknight dinner, or use it for a falafel salad I pack for my next flight. 

Go stock up on all your cooking essentials then head into the kitchen, make this, and share it with us by tagging @saltandwind and #swsociety on social!

Green Herb Falafel Lettuce Wraps Recipe

Green Herb Falafel Lettuce Wraps Recipe

This Green Herb Falafel Lettuce Wraps recipe is a crowd-favorite meatless dish that we turn to time and again. Made with chickpea flour, spices, parsley, they come together for a quick weeknight meal. 
5 from 4 votes
Prep Time 15 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 40 minutes
Servings 12 falafel
Calories 3 kcal


  • 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)


  • 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. 



Serving: 1 falafelCalories: 3kcalCarbohydrates: 1gProtein: 0.1gFat: 0.1gSaturated Fat: 0.01gPolyunsaturated Fat: 0.01gMonounsaturated Fat: 0.04gSodium: 412mgPotassium: 10mgFiber: 0.1gSugar: 0.1gVitamin A: 9IUVitamin C: 1mgCalcium: 4mgIron: 0.1mg
Keyword Falafel wrap, Vegetarian Bites, Vegetarian wraps
Tried this recipe?Mention @saltandwind or tag #swsociety!

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