Ingredients (Makes 4 wraps)

For the falafel (or use store-bought!):

1 1/2 cups cooked chickpeas (or canned, drained)

1/2 onion, roughly chopped

3 garlic cloves

1/2 cup fresh parsley or cilantro

1 tsp cumin

1/2 tsp coriander

1/4 tsp cayenne or chili flakes (optional)

Salt & pepper to taste

3 tbsp flour or chickpea flour

1/2 tsp baking powder

Oil for frying or baking

For the garlic sauce (toum-style or yogurt):

1/2 cup mayo or Greek yogurt

2–3 garlic cloves, finely grated

1 tbsp lemon juice

Salt to taste

Water to thin (if needed)

Wrap fixings:

4 large pita breads or flatbreads

1 cup shredded lettuce or greens

1 cup chopped cucumber & tomato mix

Pickles (optional)

Hot sauce (optional)

On the side:

Frozen or homemade French fries

Sprinkle with za'atar or sumac for extra flavor

Instructions

Make the Falafel:

Blend chickpeas, onion, garlic, herbs, and spices in a food processor until coarse (not paste-like). Stir in flour and baking powder. Form into small patties or balls.

Fry in hot oil until golden (about 2–3 minutes per side), or bake/air fry at 400°F (200°C) for 20–25 minutes until crispy.

Whip the Garlic Sauce:

Mix mayo or yogurt with grated garlic, lemon juice, and a pinch of salt. Adjust thickness with a splash of water if needed. It should be creamy and pourable.

Bake or Fry the Fries:

Prepare your fries and season with salt or your favorite spice blend.

Assemble the Wraps:

Warm your pita or flatbreads. Layer:

Crisp lettuce

Juicy tomatoes & cucumbers

3–4 falafel balls

A generous drizzle of garlic sauce

Optional: Pickles, chili sauce, or tahini drizzle

Wrap it up tight and press lightly if you want it warm and melty!

Serve with Fries:

Plate your wrap with a heap of hot fries, dusted with za’atar or paprika for extra oomph

Optional Add-Ons:

Add roasted eggplant or hummus for richness

Swap fries for sweet potato fries

Use a whole wheat or gluten-free wrap for a lighter version