Egyptian Falafel Wrap Recipe

As an Egyptian, I’m excited to share the BEST Egyptian Falafel wrap recipe that I learned from my mother! It’s easy, SUPER delicious, and loaded with fresh herbs!

Egyptian Falafel Wrap Recipe

In Egypt, we call them Ta'ameya wraps, and they are SOO popular!

I usually make triple batches of the falafel mixture and freeze them uncooked, as they freeze beautifully this way.

I first soak the dried split fava beans overnight to soften them. This step is very important because it makes the beans easier to process and gives the mixture a smoother texture.

Tahini sauce is so important. I like to drizzle it over the falafel patties and veggies; it really adds an extra layer of deliciousness.

You'll Need

Here is an overview of all the ingredients I used to make this recipe. The quantities are in the recipe card.

To make the falafel patties, I used split dry fava beans, onion, garlic.

Tip: Don't use canned fava beans. I made this mistake the first time I made falafel, and because the canned beans were too soft, the patties didn't hold together when fried.

Fresh herbs: Fresh dill, cilantro and parsley.

Seasonings: I like to season it well with salt, black pepper, coriander and red pepper flakes.

To cook the the patties, I used egg, baking powder and oil to fry the patties.

Pro Tip: I add the baking powder just before frying the falafel patties; it gives them a fluffy and light texture.

For the tahini sauce, I used tahini, water, salt, cumin, oil, vinegar and garlic.

To assemble the wraps, I used tortilla wraps, chopped carrot, sliced bell pepper, chopped cherry tomatoes and Iceberg lettuce.

How To Make It

One: Wash the split dry fava beans and soak them in water for 5-6 hours or overnight. Then rinse and drain well.

Two: In the food processor, add fava beans, onion, garlic, dill, cilantro, parsley, salt, black pepper, coriander and red pepper flakes.

Three: Blitz until the mixer is very fine. Refrigerate the mixer for 30-40 minutes to firm up and shape better.

Tip: You may process the ingredients in batches.

Four: Transfer the mixture to a bowl, and add the baking powder and egg. Mix well until combined.

Five: Heat the oil in a frying pan or saucepan on medium heat.

Six: Scoop about 2 tablespoons of the mixture, form it into a disk, and carefully drop it in the heated oil; repeat, making patties.

Tip: To ensure the patties are cooked from the inside out, fry them on medium heat, NOT high heat.

Seven: Cook for 2-3 minutes on each side until crispy and brown.

Tip: Falafel is best eaten hot, so fry only what you need and keep the rest in the fridge for 2-3 days or in the freezer for 1-2 months.

Eight: To make tahini sauce: In a mixing bowl, add tahini, water and whisk until combined. Then mix in salt, cumin, oil, vinegar and minced garlic.

Tip: You may add more water until you reach your favorite consistency.

Nine: To assemble the wraps, lay a tortilla wrap on a plate, top it with 2-3 falafel patties, tomatoes, chopped carrot, pepper slices, and lettuce.

Tip: DON’T overfill the wrap to be able to roll it easily.

Ten: Drizzle the tahini sauce on top then roll it tightly, and serve warm.

Tip: Don't assemble the wraps if you will not serve them immediately; otherwise, they will get soggy.

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