Middle Eastern · Dinner
Falafel Pita Wrap
Levantine wrap of crisp herb-and-chickpea falafel with tahini-lemon sauce, pickled turnip, tomato, cucumber, and parsley folded into a warm pita.
$
10 minsPrep
10 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
520Calories
16gProtein
28gFat
52gCarbs
5gSugar
9gFiber
680mgSodium
0mgChol
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Instructions
1
Prep
Pulse drained chickpeas, onion, parsley, coriander, 4 garlic cloves, cumin, ground coriander, Aleppo pepper, baking soda, and salt in a food processor 90 seconds until finely textured but grainy. Stir in sesame seeds. Wet hands, shape into 12 patties (4cm wide, 1.5cm thick), rest 5 minutes. Whisk tahini, lemon juice, remaining 2 garlic cloves minced, salt to taste; thin with cold water until sauce drips slowly off a spoon. Slice tomato, cucumber, pickled turnip, red onion; pick parsley leaves.
2
Fry
Heat neutral oil to 175C in a deep saucepan or deep-fry pot over medium-high. Working in batches to avoid crowding, fry falafel patties 3 to 4 minutes, turning once, until deeply golden and crisp on all sides. Lift to paper towel to drain.
3
Toast
Warm pitas in a dry pan over medium heat 30 seconds per side until pliable and warm.
4
Wrap
Lay each pita flat. Drizzle tahini sauce down the centre, layer falafel and crush slightly with a fork. Fan tomato, cucumber, pickled turnip, red onion, and parsley over. Drizzle more sauce, fold bottom up, fold sides in, roll tightly into a sealed wrap.
5
Plate
Slice each wrap on the diagonal and serve immediately while warm and crisp.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 200g (7.1 oz) dried chickpeas
- 60g (2.1 oz) yellow onion
- 30g (1.1 oz / small handful) flat-leaf parsley
- 20g (0.7 oz / small handful) coriander leaves
- 6 garlic cloves
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp Aleppo pepper
- 0.5 tsp baking soda
- 1 tsp fine sea salt
- 2 tsp sesame seeds
- 600ml (2.5 cup) neutral oil
- 60g (2.1 oz) tahini
- 30ml (2 tbsp) lemon juice
- 60ml (1/4 cup) cold water
- 120g (4.2 oz) ripe tomato
- 120g (4.2 oz) cucumber
- 60g (2.1 oz) pickled turnip
- 40g (1.4 oz) red onion
- 2 pita bread (25cm)
- 2 tbsp olive oil