Tahini Falafel Wrap Recipe

Tahini Falafel Wrap Recipe

How To Make Tahini Falafel Wrap

Whip up a flavor-packed lunch meal with this easy falafel wrap dish, packed with veggies and falafel, all smothered with a creamy homemade tahini sauce!

Preparation: 15 minutes
Cooking: 5 minutes
Total: 20 minutes

Serves:

Ingredients

  • ½cupfalafel mix,(half of 6½ box)
  • water
  • ¼cupfresh parsley,minced
  • cooking oil
  • 1pita round
  • raw vegetables,of choice

For Tahini Tang:

  • ¼cuptahini
  • ¼cupplain yogurt,or water
  • ½lemon,juiced
  • dashsalt

Instructions

Tahini Tang:

  1. Whisk all of the ingredients together until smooth. Store extra in a sealed container in the refrigerator for up to 5 days, or until the expiration date of the yogurt.

Falafel Wrap:

  1. Follow the package directions to prepare the falafel, but add the parsley before you mix in the water.

  2. Pour about 1⁄4 inch of cooking oil into the skillet and heat it on medium until the oil shimmers. Form the falafel mixture into six patties, each about 2 inches across and 1⁄2 inch thick.

  3. Use the spatula to transfer these to the hot oil, and cook them for 2 to 4 minutes on each side, or until the outsides are brown and crispy.

  4. Transfer the cooked falafel to paper towels to drain. Turn off the stove when all the patties are done.

To Assemble:

  1. Spread about 2 tablespoons of the Tahini Tang sauce inside each pita pocket. Stuff each pocket with 3 falafel patties and lots of yummy veggies.

  2. Serve and enjoy!

Nutrition

  • Calories: 317.65kcal
  • Fat: 20.43g
  • Saturated Fat: 3.27g
  • Trans Fat: 0.01g
  • Monounsaturated Fat: 7.95g
  • Polyunsaturated Fat: 8.09g
  • Carbohydrates: 28.56g
  • Fiber: 5.81g
  • Sugar: 2.26g
  • Protein: 10.25g
  • Cholesterol: 3.98mg
  • Sodium: 280.20mg
  • Calcium: 186.12mg
  • Potassium: 312.51mg
  • Iron: 4.38mg
  • Vitamin A: 40.93µg
  • Vitamin C: 17.88mg
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