I don’t know if you can beat a freshly made falafel wrap in the morning, with freshly fried falafel.
And yes, I said in the morning because traditionally falafel is indeed a breakfast food!
Falafel is an incredible food, and one that must be eaten fresh or not at all in my book.
This is one of those foods in the Arab world that is a real staple, and enjoyed by people the world over.
The simplest of simple food when made well is an extraordinary thing to behold.
The best falafel is made gluten free, and is vegan falafel as well, which are the two things you definitely want to look for.
Falafel also provides a large amount of fiber and protein, vitamins and minerals, and good fats.
The only downside is that it is a fried food so probably shouldn’t be eaten every day.
But watching the falafel being made in the large pans of hot oil is amazing to see.
And the speed with which the person makes the falafel balls in the mold is astounding.
You wouldn’t think people could move that fast, but they do without burning themselves in the process.
However, there are ways of making a baked falafel patty in the oven, whereas not as tasty, is pretty darn good.
A goal in life should be to once a week have falafel in a freshly baked wrap to remind you how delightful life can be!
What is a Falafel Wrap?
A falafel wrap is essentially a falafel sandwich rolled in bread.
The bread used can vary from a pita that’s been opened up and is rolled to shrak, a flat, flat bread to a tortilla.
A falafel wrap brings together all the best flavors that will surround your favorite falafel recipe.
Typically the wrap will include tahini sauce, or even hummus as a base.
Falafel balls will be squashed on top of the base and followed by all the fillings you like.
There are many wrap recipes, but typically you will have lettuce and tomato, hot sauce, mint leaves, and thin lemon slices.
This is one of the cheaper meals you can eat out in the Middle East given the ingredients are not costly.
How to Make Fresh Falafel
This is my go-to recipe for making falafel everytime.
The most important thing to note about making falafel from scratch is that you must use dry chickpeas.
Canned chickpeas have a tendency to fall apart which leave you with a mess.
Soak your dry chickpeas in water overnight, by covering them with water.
The important ingredients are things like fresh parsley, cilantro or both, along with baking powder.
It’s really quick and easy once you have soaked your chickpeas.
Using a falafel mold drop the falafel balls into the oil and deep fry.
See my recipe here.
What Goes In a Falafel Wrap?
This could be an endless answer, because you can put anything you like in a falafel wrap.
As well as cucumber slices, mint leaves, and very thin lemon slices, rind and all.
Some like a combination of hummus and falafel in their wraps, and a good combination it is.
Which is The Best Bread to Use?
I personally like shrak which is an unleavened Arabic bread that is usually made into large rounds.
Measuring about 20 inches in diameter this is an ultra thin bread baked on a domed griddle.
But the next best substitute is fresh pita that is opened up, filled and rolled up into a wrap form.
And finally I will use a tortilla if nothing else is available.
But you get the idea, you want something thin, flat, and pliable to use so it’s not too bready.
What Sauces Work Well?
There are several sauces that can work well depending on your personal tastes.
You can’t go wrong with hummus, or even a hummus watered down with lemon juice so it’s not so thick.
Tips for Making
- Always use freshly homemade falafel and fresh bread for a superior taste.
- Always use dry chickpeas, and fresh parsley and cilantro when making falafel.
- Wrap your falafel wrap like you would a burrito making sure all the ingredients stay inside while it’s being eaten.
Falafel Wrap Recipe
- Spread tahini sauce on bread.
- Mash falafel balls into the sauce.
- Add all other ingredients.
- Roll bread like you would a burrito.