Spicy felafel wraps
Looking for a flavorful and spicy twist on traditional falafel? Try these Spicy Falafel Wraps! Made with chickpeas, aromatic spices like cumin and coriander, and topped with fresh coriander leaves, these wraps are perfect for a delicious and satisfying meal. Easy to make and bursting with flavor, they are sure to be a hit!
- 19 Mar 2025
- Cook time 30 min
- Prep time 75 min
- 2 Servings
- 9 Ingredients
Spicy falafel wraps are a delicious and flavorful way to enjoy a classic Middle Eastern dish. By adding a bit of heat, you can create a unique twist that will tantalize your taste buds. These wraps make for an excellent lunch or dinner option and can be easily customized with your favorite toppings. Whether you are vegan or just looking for a meat-free meal, this recipe is perfect for you.
Ingredients:
Instructions:
- Finely chop the onion.
- Mince the garlic cloves.
- Drain and rinse the canned chickpeas.
- Chop the fresh coriander leaves.
- Heat 1 tablespoon of olive oil in a frying pan over medium heat.
- Add the finely chopped onion and minced garlic to the pan.
- Sauté for about 5-7 minutes until the onion is translucent and soft.
- Remove from heat and let it cool slightly.
- In a large bowl, mash the chickpeas using a fork or a potato masher.
- Add the sautéed onion and garlic mixture to the mashed chickpeas.
- Stir in the ground cumin, dried coriander, and fresh coriander leaves.
- Season with salt and pepper to taste.
- Add the egg yolk and mix until well combined.
- Gradually add the all-purpose flour, mixing until the mixture holds together (you should be able to form patties that don't fall apart).
- Shape the chickpea mixture into small patties or balls.
- Heat the remaining 1 tablespoon of olive oil in a large frying pan over medium-high heat.
- Fry the falafel patties for about 3-4 minutes on each side or until golden brown and crispy.
- Transfer the cooked falafel to a paper towel-lined plate to drain any excess oil.
- Warm the wraps or pita bread as per package instructions.
- Lay out the wraps on a clean surface and spread a layer of your chosen sauce.
- Add fresh vegetables on top of the sauce.
- Place the cooked falafel patties over the vegetables.
- Garnish with additional fresh coriander leaves if desired.
- Roll up the wraps tightly.
- Serve immediately, optionally with extra sauce on the side.
Tips:
- Drain and rinse the canned chickpeas thoroughly to remove excess sodium and improve the texture of the falafel mixture.
- Finely chop the onion and garlic for a smoother falafel mixture.
- If the falafel mixture is too wet or sticky, add a little more flour until the desired consistency is achieved.
- To achieve a crispy exterior, make sure to cook the falafel patties in hot oil and avoid overcrowding the pan.
- For an extra burst of flavor, consider adding a dash of chili powder or cayenne pepper to the falafel mixture.
- Serve the falafel wraps with a side of tzatziki, hummus, or a garlic yogurt sauce for added flavor.
- Wrap the falafel in warm pita bread or flatbreads, and don't forget to add fresh veggies like lettuce, tomatoes, cucumbers, or pickled onions for a refreshing crunch.
Your spicy falafel wraps are now ready to be enjoyed! These wraps are perfect for a quick and healthy meal that doesn’t compromise on taste. Remember, you can always adjust the spice level to suit your preferences. Serve with your favorite sides or toppings, and enjoy the delightful blend of flavors and textures.
| Nutrition Facts | |
|---|---|
| Serving Size | 210 grams |
| Energy | |
| Calories 300kcal | 15% |
| Protein | |
| Protein 13g | 8% |
| Carbohydrates | |
| Carbohydrates 50g | 15% |
| Fiber 8g | 21% |
| Sugar 8g | 8% |
| Fat | |
| Fat 18g | 22% |
| Saturated 2.99g | 10% |
| Cholesterol 90mg | - |
| Vitamins | |
| Vitamin A 50ug | 6% |
| Choline 110mg | 20% |
| Vitamin B1 0.27mg | 23% |
| Vitamin B2 0.15mg | 12% |
| Vitamin B3 1.33mg | 8% |
| Vitamin B6 0.31mg | 18% |
| Vitamin B9 160ug | 39% |
| Vitamin B12 0.17ug | 7% |
| Vitamin C 22mg | 25% |
| Vitamin E 0.90mg | 6% |
| Vitamin K 45ug | 39% |
| Minerals | |
| Calcium, Ca 110mg | 9% |
| Copper, Cu 0.41mg | 45% |
| Iron, Fe 4.89mg | 44% |
| Magnesium, Mg 77mg | 18% |
| Phosphorus, P 240mg | 19% |
| Potassium, K 560mg | 16% |
| Selenium, Se 15ug | 27% |
| Sodium, Na 20mg | 1% |
| Zinc, Zn 1.96mg | 18% |
| Water | |
| Water 120g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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