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Falafel Bean Wrap

Seasoned recipe · Published October 30, 2026

Crisp chickpea falafel patties, creamy white beans and a lemony yogurt-tahini sauce rolled into a warm wrap.

Ingredients

• 1 can (15 oz) chickpeas, drained and patted dry
• 1/2 cup fresh parsley, chopped
• 3 garlic cloves
• 1/2 small onion, roughly chopped
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp salt
• 3 tbsp all-purpose flour
• 3 tbsp olive oil for pan-frying
• 4 large flour tortillas or flatbreads
• 1 can (15 oz) white beans, drained and lightly mashed
• 1 cup shredded lettuce
• 1 tomato, sliced
• 1/2 cup plain yogurt mixed with 2 tbsp tahini and 1 tbsp lemon juice

Method

1. Pulse chickpeas, parsley, garlic, onion, cumin, coriander, salt and flour in a food processor until coarse and holding together when pressed.
2. Shape into 12 small patties, about 2 inches wide.
3. Heat olive oil in a large skillet over medium heat. Fry patties 3 to 4 minutes per side until deep golden and crisp.
4. Warm the tortillas in a dry pan for 20 seconds per side.
5. Spread each wrap with mashed white beans and yogurt-tahini sauce, then add lettuce, tomato and 3 falafel patties.
6. Roll tightly, tucking in the sides, and slice in half.

Tips

• If the mixture is too wet to shape, add one more tablespoon of flour. Chill it 15 minutes first for sturdier patties.

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