Falafel Wrap

Recipe by
Total Time:
25-30 minutes
Serves: 3
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Bake Recipe
Difficulty: Medium

Take a look at more Snacks Recipes. You may also want to try DRY FRUIT MODAK , Corn and Cashew Cutlet, Mixed Vegetable and Beet Cutlet , All Protein Salad

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  • 1 cup - chickpeas (kabuli)
  • 1/2 cup - chopped parsley
  • 2 tsp - chopped coriander
  • 1/2 cup - chopped onion
  • 2 garlic cloves
  • 1/2 tsp - roasted cumin seeds
  • 1/2 tsp - coriander powder
  • Salt to taste
  • 1/4 tsp - black pepper powder
  • 4 wheat tortillas
  • 1/2 cup - yogurt
  • 1 tsp - mustard sauce
  • 1 tsp - tomato ketchup
  • 8-10 tomato slices
  • 8-10 cucumber slices

How to Make Falafel Wrap

  • Take chickpeas in a bowl full of lukewarm water and soak it overnight.
  • Drain them and pressure cook them till you hear 4 whistles.
  • Drain it again and allow it to cool for half an hour.
  • Combine chickpeas, parsley leaves, garlic cloves, chopped onion, coriander leaves, cumin, salt and pepper in a bowl and mash them all together. (Add corn flour if required).
  • Alternatively, you can use a mixie to mash together the thick mixture needed for the balls.
  • Divide the mixture into small balls and flatten them a little.
  • Arrange them in a lined baking tray and drizzle some oil over them and bake them in a pre-heated oven for 25-30 minutes at 200 degree C.
  • Take a wheat tortilla and apply the yogurt mix onto it.
  • Arrange tomato and cucumber slices and place 2-3 crisp and hot falafel tikkis on it.
  • Wrap it and roast it on a flat tava with a few drops of oil.
  • Serve hot with tomato ketchup.
  • Recipe Courtesy: My Own Food Court