Falafel Pita Wrap with Tahini Sauce

Youcould be forgiven for thinking this recipe isn’t under 30 minutes due to the fact that the chickpeas require overnight soaking but it literally means just covering the chickpeas in water in a bowl overnight and then you can start making falafel with them the very next day.

Falafel reminds me of my time in the Middle East so it was super important to master the recipe whilst here. You can add anything to the falafel if you'd like to hide veggies in there. Just decrease the amount of chickpeas slightly and replace with your choice of vegetable, like carrot!


1 cup of overnight soaked chickpeas
3 cups of water
1 cup of white onion
3 tablespoons of coriander
3 tablespoons of parsley
4 cloves garlic crushed
2 tablespoons lemon juice
¼  teaspoons baking soda
3 tablespoons of flour

Herbs and spices
½ teaspoon of salt; pepper; and cumin

One cup Tahini sauce for dipping

Pita wraps to serve


  1. The night before, place the chickpeas in a bowl and cover with water. Leave to soak overnight. Drain when ready to use.

  2. Place the chopped onion, coriander, parsley, and garlic in a food processor. Pulse until they are chopped. Add the drained chickpeas, lemon juice, herbs and baking soda and continue to pulse until all ingredients are chopped.

  3. Add a spoonful of flour until the mixture can be moulded into small disc like patties.

  4. Preheat the oven to 220 C. Shape the patties in your hand into mini disc shapes (any shape is fine). Heat some olive oil in a frying pan and fry on each side for 2-3 minutes, or until brown.

  5. Ovenbake the fried falafel for a further 10 minutes.

  6. Serve with tahini sauce, pita wraps and your choice of sides. Serve on your favourite organic eco rascals plate.


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