These baked falafel wraps bring crisp-edged chickpea patties, cool vegetables, and lemony tahini sauce together in a soft flatbread. The falafel bake on a sheet pan, so the oven does the browning while you whisk the sauce and prepare the vegetables. Each wrap gets three patties, making four generous servings from one batch.
RECIPE CARD
Baked Falafel Wraps with Creamy Tahini Sauce
Ingredients
- 1 (15-ounce/425 g) can chickpeas, drained, rinsed, and dried well
- 1 small onion, half roughly chopped and half thinly sliced
- 2 garlic cloves, roughly chopped
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh cilantro
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground turmeric (optional)
- 2 tablespoons olive oil, for the falafel mixture
- 2 tablespoons all-purpose flour or chickpea flour
- 1 teaspoon baking powder
- 1/2 teaspoon fine salt, for the falafel
- 1/4 teaspoon freshly ground black pepper
- Olive oil spray, for the baking sheet and patties
- 1/4 cup tahini
- 2 tablespoons fresh lemon juice
- 1 tablespoon olive oil, for the sauce
- 1 small garlic clove, finely grated, for the sauce
- 3–5 tablespoons cool water, for thinning the sauce
- 1/4 teaspoon fine salt, for the sauce, plus more to taste
- 4 soft pita breads or flatbreads
- 1 small cucumber, sliced
- 2 medium tomatoes, sliced
- 2 cups chopped lettuce
- 1/4 cup sliced pickles (optional)
Quick Method
Condensed overview. Use Full Instructions for the complete method, timing and doneness details.
- Make the falafel mixture: Heat the oven to 400°F (200°C). Rinse the chickpeas and pat them dry on a clean towel. Put them in a food processor with…
- Shape the patties: Line a large baking sheet with parchment and lightly coat it with olive oil spray. Divide the mixture into 12 portions, about 2 tablespoons…
- Bake until golden: Bake on the center rack for 20–25 minutes, turning carefully after about 12 minutes. Both sides should have golden edges and a firm exterior,…
- Whisk the tahini sauce: While the patties bake, whisk the tahini, lemon juice, 1 tablespoon olive oil, grated garlic clove, and 1/4 teaspoon salt. The mixture may tighten…
- Fill the flatbreads: Warm the flatbreads in a dry skillet until flexible, about 30 seconds per side. Divide the lettuce, cucumber, tomato, sliced remaining onion, and optional…
- Fold and serve: Fold the bottom edge over the filling, bring the sides inward, and roll snugly. For a tidy lunch, wrap the lower half in parchment…
Canned chickpeas make this version convenient, but dry them thoroughly so the mixture holds together. Keep processor pulses short for a coarse texture. Serve the wraps promptly for the best contrast between warm falafel and crisp lettuce.
Why You’ll Love It
- A practical oven method: Shallow patties brown on both sides without needing a pot of frying oil.
- Plenty of contrast: Herby chickpeas, crunchy vegetables, tangy pickles, and silky tahini make each bite interesting.
- Easy to organize: The sauce and vegetables can be prepared while the falafel are baking.
Ingredients
- 1 (15-ounce/425 g) can chickpeas, drained, rinsed, and dried well
- 1 small onion, half roughly chopped and half thinly sliced
- 2 garlic cloves, roughly chopped
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh cilantro
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground turmeric (optional)
- 2 tablespoons olive oil, for the falafel mixture
- 2 tablespoons all-purpose flour or chickpea flour
- 1 teaspoon baking powder
- 1/2 teaspoon fine salt, for the falafel
- 1/4 teaspoon freshly ground black pepper
- Olive oil spray, for the baking sheet and patties
- 1/4 cup tahini
- 2 tablespoons fresh lemon juice
- 1 tablespoon olive oil, for the sauce
- 1 small garlic clove, finely grated, for the sauce
- 3–5 tablespoons cool water, for thinning the sauce
- 1/4 teaspoon fine salt, for the sauce, plus more to taste
- 4 soft pita breads or flatbreads
- 1 small cucumber, sliced
- 2 medium tomatoes, sliced
- 2 cups chopped lettuce
- 1/4 cup sliced pickles (optional)
Choose flexible flatbreads that fold without cracking. Stir separated tahini until smooth before measuring.
Step-by-Step Instructions
Step 1: Make the falafel mixture
Heat the oven to 400°F (200°C). Rinse the chickpeas and pat them dry on a clean towel. Put them in a food processor with the chopped half of the onion, two garlic cloves, parsley, cilantro, cumin, coriander, and optional turmeric. Pulse until finely chopped, with small chickpea pieces still visible. Add the 2 tablespoons olive oil, flour, baking powder, 1/2 teaspoon salt, and pepper. Pulse briefly. A pressed spoonful should hold its shape. If wet, stir in another teaspoon of flour; if crumbly, add a teaspoon of water. Avoid making a smooth paste.
Step 2: Shape the patties
Line a large baking sheet with parchment and lightly coat it with olive oil spray. Divide the mixture into 12 portions, about 2 tablespoons each. Press each into a patty roughly 2 inches wide and 1/2 inch thick. Flattened patties brown better than balls and fit neatly inside a wrap. Space them apart and lightly spray the tops with oil. Press any crumbling patty together again.
Step 3: Bake until golden
Bake on the center rack for 20–25 minutes, turning carefully after about 12 minutes. Both sides should have golden edges and a firm exterior, while the inside remains tender. Lift them with a thin spatula. If still pale at 20 minutes, bake a few minutes longer. Let them stand on the sheet for 2 minutes before assembly so the crust holds together.
Step 4: Whisk the tahini sauce
While the patties bake, whisk the tahini, lemon juice, 1 tablespoon olive oil, grated garlic clove, and 1/4 teaspoon salt. The mixture may tighten at first. Whisk in cool water 1 tablespoon at a time until pale, smooth, and pourable, using 3–5 tablespoons. Taste and adjust with lemon or salt. If the sauce thickens while standing, whisk in more water.
Step 5: Fill the flatbreads
Warm the flatbreads in a dry skillet until flexible, about 30 seconds per side. Divide the lettuce, cucumber, tomato, sliced remaining onion, and optional pickles among them. Add three baked patties to each bread. Spoon the sauce over them, reserving some for the table. Leave a border around the filling so each bread can fold without tearing.
Step 6: Fold and serve
Fold the bottom edge over the filling, bring the sides inward, and roll snugly. For a tidy lunch, wrap the lower half in parchment and cut across the middle. Serve immediately with extra sauce. For transport, pack the sauce separately and add it just before eating so the bread does not get soggy.
Substitutions & Variations
Chickpea flour works in place of all-purpose flour if you also choose a suitable gluten-free flatbread. Check that the mixture holds together before shaping. Fresh mint can replace some cilantro; smoked paprika or chili flakes add warmth. For a sharper sauce, add a teaspoon of lemon juice. For a thicker spread, use less water.
The falafel mixture can be refrigerated for a day before shaping. Cooked patties keep covered in the refrigerator for up to three days; reheat on a baking sheet at 350°F (175°C) until hot. Store vegetables, flatbread, and sauce separately.
What to Serve With
A bright salad works especially well next to these rich, nutty wraps. Try the grilled halloumi salad with watermelon and mint for a sweet and savory contrast. For a vegetable side with more roasted flavor, make garlic lemon roasted cauliflower steaks. A simple plate of extra cucumber, tomato, and pickles is enough for a lighter meal. Set out any remaining sauce for dipping, and keep the sides separate until serving so the wraps retain their texture.
Frequently Asked Questions
Can I use canned chickpeas for baked falafel?
Yes. Drain, rinse, and dry them thoroughly before processing. Canned chickpeas are softer than soaked dried ones, so use short pulses, keep the mixture coarse, and press the patties firmly. If the mixture feels too loose, add a little flour before shaping.
Why is my tahini sauce getting thicker when I add lemon?
Tahini often seizes briefly when mixed with lemon juice. Continue whisking and add cool water gradually. After a few spoonfuls, it should loosen into a smooth sauce. Add water slowly so it remains creamy rather than runny.
Can I make the wraps ahead of time?
You can make the patties and sauce ahead, but assemble the wraps close to serving. Refrigerate cooked patties and sauce in separate covered containers for up to three days. Warm the patties again, then add fresh vegetables and sauce to flexible flatbread.