🌯 Falafel wrap
A falafel wrap is a pita or thin flatbread rolled around crisp falafel, chopped salad, pickles and a generous drizzle of tahini sauce. It combines crunchy, herby falafel with fresh vegetables and the sour bite of pickled turnip or cucumber. It is one of the classic grab-and-go street foods of the Middle East.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 8 ready-made or homemade falafel
- 2 large pitas or flatbreads
- 2 tbsp tahini, juice of ½ lemon, water, salt
- 1 tomato and 1 cucumber, diced
- A handful of shredded lettuce
- Pickled turnip or cucumber
- Chopped parsley
Method
- Warm the falafel in a hot oven or pan.
- Whisk tahini with lemon juice, salt and water into a smooth sauce.
- Warm the bread and open it or lay it flat.
- Fill with lettuce, tomato, cucumber, pickles and the falafel, lightly crushed.
- Drizzle with tahini sauce, scatter parsley, roll tightly and serve.
How to make it lighter
- Use baked or air-fried falafel to save a lot of frying oil.
- Thin the tahini with lemon and water and use it sparingly — 1 tbsp is about 90 kcal.
- Pack the wrap with salad and use 3–4 falafel instead of 5–6.
History
Wrapping falafel in bread is the standard way it is sold on the street across the Levant and Egypt. From there the sandwich spread worldwide and is now a common vegetarian option in many cities.
Count it in one photo
Point your camera at the table — Me Nutrition recognises Falafel wrap and every other dish, with calories and macros for each. Ate only half? Slide it.
Download on the App StoreSimilar dishes
Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →