Lunch · 25 min · middle-eastern

Falafel Wrap

✓ USDA-verified nutrition data

Ingredients

• 4 Falafel
• 1 Lavash
• 1/4 cup Hummus
• 1/4 cup Pickled turnips
• 1 handful Parsley
• 1 tbsp Tahini

Steps

1. Heat your oven to 400F (200C) or your air fryer to 375F, and line a sheet pan with parchment if using the oven. A hot oven is what makes the falafel crisp instead of soggy.
2. Spread the 4 falafel on the pan with a little space between them and bake for 12 to 15 minutes, flipping halfway, until deeply golden and crisp on the outside. They are done when they feel firm and crunchy to the touch.
3. Warm the lavash in a dry large skillet over medium heat, about 30 seconds per side, until it is soft and bendable. A warm wrap rolls without cracking; a cold one splits at the crease.
4. Spread the hummus in a strip down the center of the lavash and drizzle the tahini over it. If your tahini is very thick, thin it with a teaspoon of warm water first so it drizzles instead of clumping.
5. Place the hot falafel down the middle, then add the pickled turnips and a big handful of parsley. Keep everything in the center third so the edges can fold in cleanly.
6. Fold the left and right edges over the filling, then roll the whole thing up tightly from the bottom like a burrito. Cut it in half on the diagonal and eat while the falafel are still crisp.

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