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Lebanese falafel wraps are a delicious and satisfying street food that combines crispy falafel balls with fresh vegetables and a creamy tahini-yogurt sauce. This dish is popular throughout Lebanon and the Middle East, offering a perfect balance of flavors and textures.
Ingredients for Lebanese Falafel Wraps
- 1 cup dried chickpeas (soaked overnight)
- 1 small onion, chopped
- 2 cloves garlic
- 1/4 cup fresh parsley
- 1/4 cup fresh cilantro
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- Salt and pepper to taste
- Vegetable oil for frying
- 4 large pita bread or flatbreads
- Fresh vegetables: cucumber, tomato, lettuce
Ingredients for Tahini-Yogurt Sauce
- 1/2 cup tahini paste
- 1/2 cup plain yogurt
- 2 tablespoons lemon juice
- 1 clove garlic, minced
- Salt to taste
- Water to thin the sauce
Preparation Steps
Making the Falafel
Drain the soaked chickpeas and blend them in a food processor with onion, garlic, parsley, cilantro, cumin, coriander, salt, and pepper until you get a coarse mixture. Do not over-process; the mixture should hold together when formed into balls.
Shape the mixture into small balls or patties. Heat vegetable oil in a deep pan over medium heat. Fry the falafel until golden brown and crispy, about 3-4 minutes per batch. Remove and drain on paper towels.
Preparing the Tahini-Yogurt Sauce
In a bowl, whisk together tahini, yogurt, lemon juice, minced garlic, and a pinch of salt. Add water gradually until the sauce reaches your desired consistency. Adjust seasoning as needed.
Assembling the Wraps
Warm the pita bread or flatbreads. Spread a generous amount of the tahini-yogurt sauce on each. Add fresh vegetables like cucumber slices, tomato, and lettuce. Place the crispy falafel on top, then roll up the wrap tightly.
Serving Suggestions
Serve the Lebanese falafel wraps immediately with extra sauce on the side. They make a perfect lunch or picnic food. For a complete meal, pair them with tabbouleh or a side of pickled vegetables.