Follow these detailed instructions to create perfect Baked Falafel Wraps every time. We’ve broken down each step to ensure even novice cooks can easily achieve delicious results.

1. Soak the Chickpeas (Crucial Step): Begin by placing your dried chickpeas in a large bowl and covering them with plenty of cold water – they will expand significantly as they soak. Let them soak for at least 8 hours or, ideally, overnight. This soaking process is absolutely essential for achieving the right texture for your falafel and making them easier to digest. Soaking softens the chickpeas, making them blend smoothly and preventing a gritty texture in the final falafel.
2. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. This prevents the falafel from sticking and makes for easy cleanup. Parchment paper is your best friend in baking!
3. Drain and Rinse Chickpeas Thoroughly: Once the chickpeas have soaked, drain them completely and rinse them under cold running water. It’s important to drain them well to remove excess moisture, which can affect the consistency of the falafel mixture.
4. Combine Falafel Ingredients in a Food Processor: In a food processor, combine the drained and rinsed chickpeas, fresh parsley, fresh cilantro, chopped yellow onion, garlic cloves, ground cumin, ground coriander, baking powder, salt, and black pepper. A food processor is the ideal tool for this recipe as it efficiently and evenly blends all the ingredients.
5. Process Until Coarsely Ground, Not Smooth: Pulse the food processor in short bursts until the mixture is coarsely ground and resembles a crumbly, slightly sticky dough. Avoid over-processing, as you don’t want a completely smooth paste. A little texture is key to authentic falafel. You should still see small pieces of chickpeas and herbs.
6. Test Consistency and Adjust if Needed: Pinch a small amount of the falafel mixture and try to form a small patty or ball. If the mixture is too dry and crumbly, add a tablespoon or two of water and pulse again. If it’s too wet, add a tablespoon of chickpea flour or breadcrumbs (though ideally, the soaking and draining process should prevent this). The consistency should be moist enough to hold its shape but not sticky.
7. Shape the Falafel: Using your hands, shape the falafel mixture into small patties or balls, about 1-1.5 inches in diameter. You can make them flatter patties for easier wrapping or rounder balls, depending on your preference. Aim for uniform size so they bake evenly.
8. Arrange Falafel on Baking Sheet and Drizzle with Olive Oil: Place the shaped falafel on the prepared baking sheet, leaving a little space between each one. Drizzle them lightly with olive oil. This helps them to brown nicely and prevents them from drying out during baking.
9. Bake the Falafel: Bake in the preheated oven for 20-25 minutes, flipping them halfway through, until they are golden brown and cooked through. Flipping ensures even browning on both sides. They should be slightly crispy on the outside and tender on the inside.
10. Warm the Wraps (Optional but Recommended): While the falafel is baking, you can gently warm your wraps or pitas. You can do this in a dry skillet over medium heat for a few seconds per side, in the microwave for a few seconds, or wrapped in foil in the oven for the last few minutes of the falafel baking time. Warming the wraps makes them more pliable and enhances their flavor.
11. Assemble Your Baked Falafel Wraps: Spread hummus and tzatziki sauce inside each warm wrap. Add a few baked falafel patties or balls.
12. Add Your Favorite Toppings: Now comes the fun part – customize your wraps with your favorite toppings! Pile on shredded lettuce, diced tomatoes, sliced cucumbers, red onion, pickled red onions, feta cheese (if using), Kalamata olives, and a drizzle of hot sauce or tahini sauce if desired. Get creative and build your perfect wrap!
13. Wrap and Serve Immediately: Fold or roll up the wraps tightly to enclose the fillings. Serve immediately and enjoy your delicious and healthy Baked Falafel Wraps! They are best enjoyed fresh while the falafel is still warm and slightly crispy.