Egyptian Falafel Wrap Recipe

I'm obsessed with Falafel wraps! I LOVE how they smell of fresh herbs, garlic, and spices.

Since I am Egyptian, I will share the best Egyptian Falafel wrap recipe! It is easy, super delicious and perfect for breakfast or lunch.

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.

I also add lots of fresh herbs because I love them to have a vibrant green and delicious taste.

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: 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 like to 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.

Ten: Drizzle the tahini sauce on top then wrap it, 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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