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Crispy Falafel Wrap Tahini Sauce

Falafel Wrap with Garlic Tahini Sauce

A delicious and satisfying vegetarian wrap packed with crispy falafel, fresh salad, and a creamy homemade garlic tahini sauce. Perfect for a quick and healthy lunch or dinner.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Middle Eastern
Calories: 545
Ingredients Method Notes

Ingredients
  

For the Garlic Tahini Sauce
  • 120 g light tahini paste
  • 120 ml cold water you may need a little more or less
  • 60 ml fresh lemon juice from about 1 large lemon
  • 2-3 cloves garlic finely minced or grated
  • ½ tsp ground cumin
  • ½ tsp salt or to taste
For the Wraps
  • 16-20 good quality cooked falafel balls
  • 2 tbsp olive oil for frying the falafel
  • 4 large soft tortilla wraps or flatbreads
  • 1 baby gem lettuce shredded
  • 2 large tomatoes diced
  • 1 small red onion very thinly sliced
  • A small handful of fresh flat-leaf parsley or coriander chopped

Method
 

  1. Make the Garlic Tahini Sauce: In a medium-sized mixing bowl, add the tahini paste, minced garlic, and lemon juice. Use a whisk to combine them. The mixture will seize up and become very thick – don't worry, this is supposed to happen! This process is key to creating a stable emulsion.
  2. Thin the Sauce: Gradually add the cold water, one or two tablespoons at a time, whisking continuously. Keep adding water and whisking until you reach a smooth, pourable consistency similar to single cream. What works best for me is to add water until it's just slightly thinner than I want, as it will thicken a little as it sits.
  3. Season the Sauce: Whisk in the ground cumin and salt. Taste and adjust the seasoning if needed. You might want more lemon for zestiness, more salt, or even a touch more garlic. Set the sauce aside to allow the flavours to meld while you prepare the rest of the ingredients.
  4. Prepare the Salad Fillings: Wash and shred the lettuce, dice the tomatoes, and thinly slice the red onion. Roughly chop your fresh parsley or coriander. Keep them in separate bowls for easy assembly.
  5. Cook the Falafel: Heat the olive oil in a large frying pan over a medium-high heat. Once the oil is shimmering, carefully add the falafel balls. Cook for 5-7 minutes, turning them occasionally, until they are deeply golden brown and crisp on all sides. Transfer them to a plate lined with a paper towel.
  6. Warm the Wraps: You can warm your wraps one at a time in a dry frying pan for about 30 seconds per side, or wrap them in foil and place them in a warm oven at 160°C (140°C fan) for a few minutes until soft and pliable.
  7. Assemble Your Wraps: Lay a warm wrap on a clean surface. Drizzle a generous spoonful of the garlic tahini sauce down the centre. Top with a bed of shredded lettuce, followed by 4-5 warm falafel balls. Add a sprinkle of diced tomato, red onion, and fresh herbs.
  8. Finish and Serve: Drizzle with a little more garlic tahini sauce, then fold in the sides of the wrap and roll it up tightly from the bottom. Serve immediately while the falafel is still warm and crisp.

Notes

The garlic tahini sauce can be made up to 3 days in advance and stored in an airtight container in the refrigerator. It may thicken, so you might need to whisk in a splash of water before serving.