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Falafel Pita Wraps

A hearty, satisfying vegetarian dish. Falafel wrapped in pita makes a filling lunch or a wholesome, meatless dinner—and it's easy to pack along as a midday snack. Make the falafel ahead and keep it in the fridge, and the wraps come together in no time.

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Falafel in pita bread
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 14 % 3 g
Fats 27 % 6 g
Carbohydrates 59 % 13 g
121 kcal
GI: 62 / 0 / 38
    1. First, make the falafel using the classic chickpea method. Soak the dried chickpeas in water overnight, then in the morning drain and dry them. Peel and wash the onion and garlic, and rinse and chop the parsley. Put the chickpeas, onion, garlic, and parsley in a blender or food processor. Add salt, ground black pepper, and paprika, and blend to a coarse purée. Add the flour and baking powder and mix thoroughly until smooth. Chill the mixture for about an hour. Using an ice cream scoop, shape the chilled mixture into balls, then flatten them slightly on the sides so they need less oil to fry. Pour oil into a skillet, heat it, and fry the falafel over medium heat until browned on both sides. Drain the finished falafel on paper towels. 2. Make the sauce: in a bowl, combine the tahini, lemon juice, and a little water. Press or finely grate the garlic and add it to the bowl. Mix well and season with salt and paprika to taste. 3. Peel, wash, and cut the vegetables: finely shred the cabbage, tear the lettuce into pieces, slice the cucumbers into rounds, cut the bell pepper into strips, and dice the onion. 4. Assemble the wraps: warm the pitas however you like (in a dry skillet or the oven). Drizzle each with the sauce, then layer on the cabbage, lettuce, cucumber, pepper, and onion. Top with 2–3 falafel and roll up the pita around the filling. Garnish with parsley if you like and serve right away, while the pitas are warm. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Onion - 41  kcal/100g
  • Fresh cucumbers - 15  kcal/100g
  • Sweet pepper - 27  kcal/100g
  • Garlic - 143  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Parsley greens - 45  kcal/100g
  • Whole durum wheat flour fortified - 333  kcal/100g
  • Whole durum wheat flour, universal - 364  kcal/100g
  • Flour krupchatka - 348  kcal/100g
  • Flour - 325  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Chickpeas - 364  kcal/100g
  • Water - 0  kcal/100g
  • Lemon juice - 16  kcal/100g
  • White cabbage - 28  kcal/100g
  • Boiled white cabbage - 21  kcal/100g
  • Paprika - 289  kcal/100g
  • Baking powder - 79  kcal/100g
  • Unleavened flatbread - 263  kcal/100g
  • Rye flatbread - 375  kcal/100g
  • Flatbread - 263  kcal/100g
  • Tahini - 595  kcal/100g
  • Lettuce leaves - 12  kcal/100g

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