Falafel Wrap with Tahini Sauce
Pan-fried falafel rolled into warm flatbread with crisp salad and a garlicky tahini sauce. Built from the same soaked-chickpea falafel, shaped into patties for a wrap.
By Vegan Cook. Published 5 August 2026
Ingredients
Serves 3.
- 300 gdried chickpeas, soaked for 12-24 hours and drained (not tinned)
- 1/2 cupfresh parsley and coriander, mixed
- 3 clovesgarlic, divided
- 1 tspground cumin
- 1/2 tspbicarbonate of soda (baking soda)
- 3large flatbreads
- 1 cuplettuce, shredded
- 1 cuptomatoes, sliced
- 1/4red onion, thinly sliced
- 3 tbsptahini
- 2 tbsplemon juice
- 3 tbspoil, for frying
- 1 tspsalt
Cookware
- Food processor
- Frying pan
- Small bowl
Method
Read each step end-to-end before starting.
- 01
Make the falafel mix
Pulse the drained chickpeas with the herbs, 2 cloves of the garlic, the cumin, bicarbonate of soda and salt in a food processor until you have a coarse mixture that holds together when squeezed. Let it rest for 15 minutes, then shape it into small, flat patties.
- 02
Fry
Heat the oil in a frying pan over medium heat. Fry the patties for 3-4 minutes on each side until deeply golden and crisp. Resist moving them until a crust has formed, otherwise they will break apart.
- 03
Make the tahini sauce
Grate or crush the remaining garlic clove into the tahini with the lemon juice and a pinch of salt. Whisk in water a spoon at a time until it loosens from a thick seize into a smooth, pourable sauce.
- 04
Warm the flatbreads
Warm each flatbread in a dry pan for 20 seconds on each side until soft and pliable, because a cold flatbread cracks when you roll it.
- 05
Assemble
Lay lettuce, tomato and onion down the centre of each flatbread, add the falafel, drizzle generously with tahini sauce, and roll up tightly, tucking in one end.
Allergen profile
Every recipe here is fully plant-based. Cross-contamination risk depends on your kitchen, so check all packaging.
Swap note
Flatbread contains gluten; use a gluten-free wrap to adapt. Contains sesame from the tahini (not a site-tracked allergen, flagged for sesame-sensitive readers).