Try our recipe for falafel wraps, then try our smashed falafel platter with pink pickled onions, homemade falafel and cucumber kefir and falafel salad. Now try our favourite Middle Eastern meze recipes.

Falafel wrap: chef's tips

  • You could also brush the falafel with oil and bake in a hot oven until they form a golden crust
  • You can soak dried chickpeas the night before, if you like, but tinned ones are just as tasty and more convenient
  • Don’t fancy a wrap? Simply add more salad and spoon the falafels on top, or serve with rice and plenty of chilli sauce

How to store falafel wraps

  • Any leftovers can be stored in plastic containers in the fridge for two days but they won’t be as crispy as when they’re freshly made – for best results, reheat in an air-fryer
  • You can make the falafels a day in advance and store in the fridge, covered, before bringing to room temperature and frying
  • You could also freeze them for up to one month before cooking

Falafel wrap recipe



  • 400g tin of chickpeas, drained and rinsed
  • 1 small onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 tbsp ground coriander
  • 1 tsp ground cumin
  • 25g parsley, leaves and stems roughly chopped
  • ½ lemon, juiced
  • 1 tbsp extra-virgin olive oil
  • vegetable oil, for frying


  • 4 large tortilla wraps
  • 4 tbsp hummus
  • ¼ Iceberg lettuce, shredded
  • 4 large salad tomatoes, deseeded and finely diced
  • pickles of your choice (we used pickled red onions)
  • 4 tbsp chilli sauce (we used sriracha)


  • STEP 1

    Pulse the chickpeas in a food processor with the remaining ingredients until it forms a grainy paste, then season well with salt and stir in the flour.

  • STEP 2

    Use a tablespoon to scoop out the mixture and shape into balls the size of table tennis balls. Flatten slightly using wet hands and put onto a lined baking tray. Chill in the fridge for 30 mins.

  • STEP 3

    Cover the base of a frying pan with the oil. Over a medium-high heat, fry the falafel in batches for 4-5 mins, turning halfway, until they’re crisp and golden. Remove with a slotted spoon and drain on kitchen paper.

  • STEP 4

    Lay out the tortilla wraps and spread over the hummus. Top with the lettuce, tomatoes and pickles before stuffing in the falafel and drizzling over the chilli sauce. Wrap up tightly to serve.

Now try more vegan meal ideas.

Vegan pasta bake in a baking dish with salad on the side


Goes well with


Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating