Falafel Wrap

Name: Falafel Wrap
Prep time: 10 min
Cook time: 9 min
Total time: 19 min
Cuisine: Middle Eastern
Ingredients: 6 Falafel, cooked; 2 Pita; 2 ½ tbsp Tahini, stirred; 1 Tomato, diced; ½ Cucumber, diced; ½ cup Pickled turnip, drained; 2 cup Lettuce, shredded; 2 tsp Olive oil; 1 pinch Salt; 1 pinch Black pepper, ground

Falafel Wrap · ready in 19 min · 2 servings · 659 kcal per serving · easy · 10 ingredients

Crisp chickpea falafel, creamy tahini, bright tomato, cucumber, pickled turnip, and lettuce tucked into warm pita for a classic Middle Eastern street food lunch.

Prep: 10 min
Cook: 9 min
Total: 19 min
Serves: 2
kcal: 659
Difficulty: easy

Middle Eastern Main dishes Quick (30 min or less)Vegetarian Vegan Dairy-free

A QiMeal recipe · Updated 3 October 2026

Ingredients · 2 servings

6Falafel, cooked
2Pita
2 ½ tbspTahini, stirred
1Tomato, diced
½Cucumber, diced
½ cupPickled turnip, drained
2 cupLettuce, shredded
2 tspOlive oil
1 pinchSalt
1 pinchBlack pepper, ground

Equipment

stovetop, skillet, knife, cutting board, spoon, tongs, plate, small bowl

Instructions

Gather Ingredients
Gather falafel, pita, tahini, vegetables, pickled turnip, seasonings, a skillet, knife, board, spoon, tongs, and 2 plates. · 5 min
What to look for: All ingredients measured and tools ready
Crisp Falafel
Heat olive oil in a skillet over medium heat, add falafel, and cook until hot inside and crisp outside, turning often. · 6 min
What to look for: Falafel is browned and crisp on the edges
Warm Pita
Warm pita in the same skillet for 30 seconds per side until flexible and lightly toasted, then move each one to a plate. · 2 min
What to look for: Pita bends easily without cracking
Prepare Fillings
Dice tomato and cucumber, shred lettuce by hand, and drain pickled turnip so the wrap stays crisp instead of soggy. · 5 min
What to look for: Vegetables look fresh, dry, and evenly cut
Spread Tahini
Spoon tahini over the center of each warm pita, leaving a border so the filling can be folded without spilling. · 1 min
What to look for: Tahini forms a creamy stripe down each pita
Fill Wrap
Layer lettuce, tomato, cucumber, pickled turnip, and crisp falafel over the tahini, then season lightly with salt and black pepper. · 2 min
What to look for: Fillings are centered and not overpacked
Serve Warm
Fold the pita around the filling, place seam side down, and serve at once while the falafel is crisp and the tahini is creamy. · 2 min
What to look for: Wrap holds together and the filling stays tucked inside

Nutrition (per serving)

kcal	659
Protein	22 g
Carbohydrates	73 g
of which sugars	7 g
Fat	33 g
of which saturated	5 g
Fibre	9 g
Sodium	967 mg

Nutri-ScoreA

Allergens

Contains: gluten, sesame

Storage and reheating

Fridge: up to 1 days
Freezer: not recommended
Reheat falafel and pita separately in a dry skillet, then assemble with cold vegetables and tahini just before eating.

Ingredient substitutions

Tahini

Olive oil: Use only if tahini is unavailable, since the wrap will be less creamy and less nutty.

Tomato

Cucumber: Use more cucumber for freshness if tomato is not available.

Cucumber

Tomato: Use extra tomato for juiciness if cucumber is not available.

Pickled turnip

Cucumber: Use cucumber only when pickled turnip is unavailable, since the tangy crunch will be reduced.

Lettuce

Cucumber: Use thin cucumber pieces for crunch if lettuce is not available.

Olive oil

Butter: Use only if olive oil is unavailable, noting the wrap will no longer be vegan.