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Easy Falafel wrap with Hummus Yogurt Sauce (15-minute)
Quick, Easy and Delicious

Easy Falafel wrap with Hummus Yogurt Sauce (15-minute)

This easy homemade falafel wrap recipe is easy to follow and made in just 15-minutes. Packed with spices, veggies and light sauce, and crispy, vegan falafel.

Easy Falafel wrap with Hummus Yogurt Sauce (15-minute)
Making falafel at home was one of our first culinary disasters. Now that our birthdays are approaching we are starting to plan which foods to prepare for our birthday party. Each year we pick a theme, which helps us decide on which foods to prepare. So a couple of years ago, I think it was five years ago, we had this amazing fast food theme planned. For the meat lovers, there were amazing, juicy burgers and for the vegetarians and vegans, we decided to make falafels. Gosh, it went so badly. As soon as we started frying, they fell apart, like a hundred pieces apart. It was a disaster. We never revisited the falafel recipe until a few weeks back when we decided to give it a go and finally master this recipe. After many tests and variations, we finally figured it out. Now we know what we have been doing wrong this whole time and it’s so simple. Never, ever use cooked or canned chickpeas. The only chickpeas that work in this recipe are the ones soaked overnight, not cooked. Well, there are many other tips and tricks, so let’s jump into the recipe and let’s start cooking.

How to make Falafel

Making falafel wrap at home is not only incredibly easy, but it is also quick and simple too. Here are 8 reasons why you should make falafel at home:

  • it's made in just 15-minutes (from start to finish)
  • gluten-free
  • lactose-free (serve without the sauce)
  • vegan (serve without the sauce)
  • rich, spicy, with a tasty filling
  • super crispy, golden-brown exterior
  • soft, moist, fluffy interior
  • simple, easy homemade falafel recipe

Ingredients - what is falafel made of

You will find so many goodies in these fried balls (or baked balls). In this recipe, falafel balls are vegan, gluten-free and dairy-free.

Chickpeas - Always use dried (soaked overnight) chickpeas. If you forget to soak it overnight, make sure to at least leave it soaked for about 8 hours. Cooked or canned chickpeas won't work, the falafel will fall apart.

Onion and garlic - Add freshness.

Spices - Use fresh parsley and coriander (optional) and other herbs and spices that remind you of the tasty Middle East flavors. We used cumin, coriander, sesame seeds.

Tahini is a delicious sesame paste. Its texture reminds me of peanut butter. It adds an amazing, nutty, toasted sesame seeds aroma to the falafel and we definitely recommend using it in this falafel wrap.

Hummus - We used natural Ribella Hummus in this recipe. They also kindly sponsored this post. You can play around with flavors and add different flavored hummus as well. 

Coconut flour - Brings everything together. You can use finely ground coconut flour (it should have the same texture as any other flour) or you can use chickpeas flour or even all-purpose flour.

Oil - Use a mixture of olive oil and vegetable oil (canola or sunflower).

Falafel ingredients


Falafel (Ribella Hummus)


What is Falafel

Falafel is a delicious dish originating from Egypt. Over the years it spread all over the world, especially to the Middle East, where we can now find many falafel treats. They are made with chickpeas (and sometimes fava beans). They are shaped as balls or discs. Traditionally, they are deep-fried. Over the years the recipe, of course, developed and changed and so today we find pan-fried falafel and oven-baked falafel recipes too. This recipe is great for pan-fried falafels too. It's made incredibly fast (in just 15 minutes) so it's the perfect street food.  Our favorite way to eat it is to make a delicious, homemade falafel wrap, with a nice, fresh, seasonal vegetable filling, a light, and spicy yogurt sauce and that's it.

Falafel - what is falafel made of


Falafel - how to make falafel



Falafel wrap toppings - What to serve it with

These fried (or pan-fried) balls can be served with a seasonal salad or you can step it up and make a delicious falafel wrap. For the toppings we recommend:


gluten free and vegan falafel balls


deep fried falafel balls


Baked falafel vs Fried Falafel

If we are being completely honest, we will ALWAYS pick the fried falafel over baked or pan-fried falafel. Why? Well, it's impossible to get that amazing, super crispy, golden brown exterior and a nice, creamy, soft and moist interior without deep-frying the balls. Sure, the pan-fried version is a bit more healthy, but it's better to get the real stuff once in a while. The interior of the pan-fried falafel will remain soft and delicious, but the exterior will not be as crispy as it should be.

Storing and Freezing

It's best to serve your falafel wrap immediately, especially if you decide to fry it. Store any leftovers in an airtight container in a fridge for up to 3 days. You can freeze the shaped falafel balls (uncooked). Store in freezer bags and freeze for up to 60 days.

Falafel wrap toppings


Falafel wrap


Ribella Hummus

Thank you Ribella Hummus for sponsoring this delicious post. Hummus (chickpeas spread) has been such a joy to try and it surprised us pleasently with its taste. Often, store-bought hummus can be too salty or too acidy, but this one was not. It's truly a good, natural Hummus perfect for many different dishes. In Slovenia, we can get Ribella Hummus in three flavors: Natural, with pumpkin seeds and shiitake. All of them are great for this recipe too.


Lets get cooking!

  • makes
    falafel balls or serves 4 people
  • preparation:
  • cook:
  • total time:


  • Falafel ingredients

    Place drained chickpeas, chopped onion, garlic, parsley, cilantro (optional), cumin seeds, coriander seeds, sesame seeds, tahini (optional), lemon zest, pinch of salt, Ribella Hummus, chili powder, coconut flour (or chickpeas flour) and baking powder in a blender. Blitz until you get a nice, sticky mixture with small grains still visible. Scoop out the falafel mixture and shape into small balls (or discs). The recipe should make around 16 balls (approx. 40g / 1.4 oz each).

  • Deep fry or Pan Fry

    Place a large skillet with oils over medium-high heat. Once the oil is hot, approx. 180 C / 350 F (lightly sizzling), carefully drop the falafel balls into the oil. If necessary, work in batches. Fy for about 4 - 6 minutes or until nice, golden-brown and super crispy on the outside. Transfer to a plate covered with paper towels to drain any excess fat. If you will decide not to deep-fry the falafel, you can pan-fry them as well. In that case, place a skillet with 2 tbsp of oil over medium-high heat. Add the falafel balls and cook for about 10 minutes, turning occasionally.

  • Hummus Yogurt Sauce

    Combine all the ingredients in a bowl to get a nice, silky sauce. Season to taste with salt and pepper. Keep refrigerated until needed.

  • Serve

    If time allows you, make homemade skillet flatbread, it’s the best. Other good options are pita bread or even tortillas. You will need 4 flatbreads. Spread 2 tbsp of hummus over each flatbread. Add sliced seasonal vegetables (tomatoes, cucumber, cabbage) and 3 - 4 fried or baked falafels. Drizzle with hummus yogurt sauce and optionally sprinkle with fresh parsley. Serve immediately and enjoy.


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