Baked Falafel Wraps with Lemon-Tahini Sauce

Traditional falafel is made with soaked, uncooked chickpeas and deep-fried. This baked version keeps the soaked-chickpea base, which gives the right fluffy, herby interior, but cooks the patties on an oiled sheet pan, so there is no pot of hot oil to deal with.

Wrapped in flatbread with crunchy vegetables and a lemony tahini sauce, they make a lunch that packs well and tastes good warm or at room temperature.

Baked Falafel Wraps with Lemon-Tahini Sauce

Traditional falafel is made with soaked, uncooked chickpeas and deep-fried. This baked version keeps the soaked-chickpea base, which gives the right fluffy, herby interior, but cooks the patties on an oiled sheet pan, so there is no pot of hot oil to deal with.

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Prep Time 25 minutes mins

Cook Time 25 minutes mins

Total Time 50 minutes mins

Servings: 4 servings

Ingredients Method Notes

Ingredients

  

• 1 cup (200 g) dried organic chickpeas soaked 12–24 hours in plenty of water, then drained
• 1/2 small onion roughly chopped
• 3 cloves garlic
• 1 cup fresh parsley and cilantro leaves loosely packed
• 1 1/2 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp fine sea salt
• 1/2 tsp baking powder
• 2 tbsp chickpea flour or all-purpose flour
• 3 tbsp olive oil divided
• 1/4 cup tahini
• 2 tbsp lemon juice
• 3–4 tbsp cold water for the sauce
• 4 flatbreads or pitas
• lettuce, tomato, cucumber and pickled onions for serving

Method

 

1. Heat the oven to 400°F (200°C). Brush a sheet pan with 2 tablespoons of the oil.
2. Pat the soaked chickpeas dry. Put them in a food processor with the onion, garlic, herbs, cumin, coriander and salt. Pulse, scraping down the sides, until finely chopped and the mixture holds together when pressed, like coarse sand. Do not purée it.
3. Pulse in the baking powder and flour. Shape into 16 small patties about 1/2 inch thick and place them on the pan. Brush the tops with the remaining oil.
4. Bake for 12 minutes, flip carefully, and bake for 10–13 minutes more, until golden and crisp on both sides.
5. Meanwhile, whisk the tahini, lemon juice and a pinch of salt. It will seize up at first; whisk in cold water a spoonful at a time until smooth and pourable.
6. Warm the flatbreads, then fill each with lettuce, tomato, cucumber, 4 falafel and a drizzle of tahini sauce. Roll up and serve.

Notes

• Canned or cooked chickpeas make the mixture too wet and the patties fall apart. Start with dried chickpeas that are soaked but not cooked.
• If the mixture won't hold together, pulse in another tablespoon of flour.

Prep ahead

The uncooked falafel mixture keeps in the fridge for a day, and shaped, uncooked patties freeze well on a tray before being bagged. Bake from frozen, adding a few minutes on each side. The tahini sauce keeps for a week; thin it with water as it thickens.

Tahini tips

Good tahini should be smooth and pourable after stirring, with a nutty flavor and only a mild bitterness. The oil separates in the jar, so stir it thoroughly before measuring. When you add lemon juice, the sauce thickens dramatically before it loosens with water; that is normal. Keep whisking and adding water until it is about the consistency of heavy cream.

Variations and swaps

• Serve the falafel over a salad or grain bowl instead of in a wrap.
• Use all parsley if you don't care for cilantro.
• Swap tahini sauce for plain yogurt mixed with grated cucumber and garlic.

Storing and reheating

Refrigerate baked falafel for up to 4 days and reheat in a 375°F (190°C) oven for 8–10 minutes to restore the crispness. Store the wraps' fillings separately and assemble just before eating.

Questions readers ask

Why do I need to soak the chickpeas so long?

They need to be soft enough to grind but still raw. Twelve hours is the minimum; 24 is fine.

Is it vegan?

Yes, as long as your flatbread is made without dairy or eggs.

This recipe is for general cooking information only and is not medical or nutrition advice. See our Disclaimer and Image Credits.