Falafel Wraps Recipe

Chickpeas: The base for the falafel patties, providing a hearty texture and protein.

Onion: Adds a sharp, savory flavor to the patties.

Garlic: Enhances the overall taste with its pungent aroma.

Parsley: Fresh herb that adds a bright, earthy flavor.

Cumin: A warm spice that gives the falafel its distinctive taste.

Coriander: Adds a citrusy note to the patties.

Salt: Enhances all the flavors in the recipe.

Black pepper: Adds a mild heat and depth of flavor.

Cayenne pepper: Provides a spicy kick to the patties.

Baking powder: Helps to lighten the texture of the falafel.

Lemon juice: Adds a tangy brightness to the mixture.

Olive oil: Used for frying the patties, adding a rich flavor.

Gluten-free wraps: The base for assembling the falafel wraps.

When forming the falafel patties, make sure to press them firmly to ensure they hold together during cooking. If the mixture feels too dry and crumbly, add a small amount of water or olive oil to help bind the ingredients. Additionally, let the patties rest for a few minutes before cooking to allow the flavors to meld and the texture to firm up. This will result in a more cohesive and flavorful falafel.

• chickpeas - Substitute with cooked lentils: Lentils provide a similar texture and protein content, making them a good alternative for falafel.

• onion - Substitute with shallots: Shallots have a milder flavor and can be used in the same quantity to maintain the aromatic profile.

• garlic - Substitute with garlic powder: Use ¼ teaspoon of garlic powder per clove to keep the garlic flavor without the fresh garlic.

• parsley - Substitute with cilantro: Cilantro offers a fresh, slightly citrusy flavor that complements the spices in falafel.

• ground cumin - Substitute with ground caraway seeds: Caraway seeds have a similar earthy flavor and can be used in the same quantity.

• ground coriander - Substitute with ground fennel seeds: Fennel seeds provide a sweet, slightly licorice-like flavor that works well in falafel.

• salt - Substitute with soy sauce: Use gluten-free soy sauce to add a salty and umami flavor.

• black pepper - Substitute with white pepper: White pepper has a similar heat but a slightly different flavor profile.

• cayenne pepper - Substitute with paprika: Paprika offers a milder heat and a smoky flavor that can enhance the falafel.

• baking powder - Substitute with baking soda: Use half the amount of baking soda as a leavening agent.

• lemon juice - Substitute with lime juice: Lime juice provides a similar acidity and citrus flavor.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a mild flavor, making it a good alternative for cooking.

• gluten-free wraps - Substitute with lettuce leaves: Lettuce leaves can be used as a low-carb, gluten-free alternative to wraps.

• Allow the falafel patties to cool completely before storing. This prevents condensation, which can make them soggy.

• Place the cooled falafel patties in an airtight container, separating layers with parchment paper to avoid sticking.

• Store the container in the refrigerator for up to 4 days. For longer storage, consider freezing.

• To freeze, arrange the falafel patties on a baking sheet lined with parchment paper. Ensure they are not touching each other.

• Freeze the falafel patties for about 1-2 hours or until they are solid. This prevents them from sticking together when stored.

• Transfer the frozen falafel patties to a freezer-safe bag or container. Label with the date for easy tracking.

• When ready to use, reheat the falafel patties in a preheated oven at 375°F (190°C) for about 10-15 minutes or until heated through. Alternatively, you can reheat them in a skillet over medium heat with a bit of olive oil.

• For the gluten-free wraps, store them in their original packaging or an airtight container to maintain freshness. They can be kept at room temperature if they will be used within a few days, or refrigerated for longer storage.

• If freezing the gluten-free wraps, place a piece of parchment paper between each wrap to prevent sticking. Store them in a freezer-safe bag or container.

• To thaw frozen gluten-free wraps, let them sit at room temperature for a few hours or microwave them for a few seconds until pliable.

• Assemble the wraps with freshly chopped lettuce, tomatoes, cucumber, and a drizzle of tahini sauce just before serving to ensure the freshest taste and texture.

• Oven Method: Preheat your oven to 350°F (175°C). Wrap the falafel patties in aluminum foil to keep them moist. Place the gluten-free wraps on a baking sheet and warm them for about 5-7 minutes. This method ensures the falafel stays crispy on the outside while heating evenly inside.

• Stovetop Method: Heat a non-stick skillet over medium heat. Add a small amount of olive oil to the pan. Place the falafel patties in the skillet and cover with a lid. Heat for 2-3 minutes on each side until warmed through. For the gluten-free wraps, you can warm them in a separate dry skillet for about 30 seconds on each side.

• Microwave Method: Place the falafel patties on a microwave-safe plate and cover with a damp paper towel to retain moisture. Microwave on medium power for 1-2 minutes, checking halfway through. Warm the gluten-free wraps separately by wrapping them in a damp paper towel and microwaving for 20-30 seconds.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the falafel patties in the air fryer basket in a single layer. Heat for 3-4 minutes, shaking the basket halfway through to ensure even heating. Warm the gluten-free wraps in the air fryer for about 1 minute.

• Toaster Oven Method: Set your toaster oven to 350°F (175°C). Place the falafel patties on a baking tray and cover with aluminum foil. Heat for 5-7 minutes. For the gluten-free wraps, place them directly on the toaster oven rack for about 1-2 minutes until warm.

• Food processor: Used to combine and pulse the chickpeas, onion, garlic, parsley, cumin, coriander, salt, black pepper, cayenne pepper, baking powder, and lemon juice into a coarse and crumbly mixture.

• Pan: Used to heat the olive oil and cook the falafel patties until they are golden brown on each side.

• Spatula: Used to flip the falafel patties in the pan to ensure they cook evenly on both sides.

• Measuring spoons: Used to measure out the spices, baking powder, and lemon juice accurately.

• Measuring cups: Used to measure the chopped parsley and olive oil.

• Knife: Used to chop the onion and parsley, and to mince the garlic.

• Cutting board: Used as a surface for chopping the onion, parsley, and garlic.

• Can opener: Used to open the can of chickpeas.

• Colander: Used to drain and rinse the chickpeas.

• Mixing bowl: Used to hold the chickpeas after they have been drained and rinsed.

• Tongs: Used to handle the falafel patties while cooking and assembling the wraps.

• Plate: Used to place the cooked falafel patties before assembling the wraps.

• Wrap warmer: Used to warm the gluten-free wraps before assembling.

Prepare ingredients in advance: Drain and rinse the chickpeas, chop the onion and parsley, and mince the garlic ahead of time to streamline the process.

Use a food processor: Quickly pulse all ingredients together to save time on mixing and ensure a consistent texture for your falafel patties.

Preheat the pan: Heat the olive oil in the pan while forming the patties so you can start cooking immediately.

Batch cooking: Double the recipe and freeze extra falafel patties for a quick meal later.

Assemble station: Lay out all wrap ingredients like lettuce, tomatoes, cucumber, and tahini sauce for easy assembly.