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Falafel wrap served on a cane basket with a hummus bowl on the side

Easy falafel wrap

Falafel wrap is a very tasty and satisfying vegan recipe from the Middle East. This wrap is stuffed with three of the most popular Arabic dishes-falafel, hummus, and tabbouleh. It can be enjoyed at any time of the day.
Course Main Course
Cuisine Arab, Middle East
Prep Time 15 minutes
Cook Time 25 minutes
Making time 10 minutes
Total Time 50 minutes
Servings 6 people
Calories 778kcal


Ingredients for falafel

  • 1.5 cups dried chickpeas
  • 4 cloves garlic
  • 1 cup chopped parsley
  • 1 cup chopped coriander leaves
  • 1/2 cup chopped spring onion green part only
  • 7-8 fresh mint leaves
  • 1/2 tbsp cumin powder
  • 1/2 tbsp coriander powder
  • 1/2 tbsp red chili powder
  • Zest of 1 lemon
  • Juice of 1/2 a lemon
  • 1 teaspoon baking powder
  • Salt as per taste
  • Oil for deep frying

Ingredients for Tabbouleh

  • 0.5 cup bulgur wheat
  • 1.5 cups boiling water
  • 4 cups finely chopped parsley use only the leaves and soft stalk
  • 0.25 cups finely chopped spring onion both white and green part
  • 7-8 fresh mint leaves
  • 1 cup finely chopped cucumber
  • 1 cup finely chopped tomatoes preferably Persian cucumber
  • 4 tbsp lemon juice
  • 3 tbsp extra virgin olive oil
  • Salt as per taste

Other ingredients

  • 6 Any Middle Eastern flatbread with medium thickness
  • 1 cup hummus homemade/ store bought
  • 1.5 cups roughly chopped cabbage
  • 1.5 cups thinly sliced tomatoes
  • 1.5 cups thinly sliced cucumber
  • 0.5 cup thinly sliced red onion
  • 1 cup carrot juliennes
  • 2 teaspoon ground black pepper adjust as per taste
  • Salt as per taste


Making Falafel

  • Soak chickpeas in water for at least 7-8 hours or overnight. In the morning strain the chickpeas and discard all the extra water.
  • Put all the ingredients except oil in a grinder and make a coarse paste. Taste and adjust the seasoning.
  • Heat oil in a wok. Take a little portion of the paste in your hands and make small lime size balls by rolling between your palms. Deep fry the balls until they turn golden brown from all the sides. Take out on a kitchen paper towel. Keep aside

Making Tabbouleh

  • Put bulgar wheat in a bowl and add boiling water. Cover the bowl with a lid for 10-15 minutes.
  • After 15 minutes, remove the lid, fluff the bulgar wheat with a fork and add all the remaining ingredients. Toss well.

Assembling the wrap

  • Take a flatbread and spread some chopped cabbage, cucumber, tomatoes, onion, and carrots. Sprinkle some salt and pepper.
  • Put a few falafels on top.
  • Top it with some hummus.
  • Finally cover with loads of tabbouleh and roll the bread. Enjoy with your favorite Middle Eastern dip.


  1. Instead of Tabbouleh, you can use any other salad of your choice.
  2. Both homemade and store-bought hummus can be used. You can also use a different variety of hummus like beetroot hummus.
  3. If you don't like hummus, feel free to use any other dip or spread like muhammara.
  4. Skip or add any vegetables of your choice like beetroot, bell peppers, etc.


Calories: 778kcal | Carbohydrates: 82g | Protein: 22g | Fat: 44g | Saturated Fat: 4g | Sodium: 488mg | Potassium: 1375mg | Fiber: 22g | Sugar: 11g | Vitamin A: 8997IU | Vitamin C: 96mg | Calcium: 252mg | Iron: 10mg