Use dried chickpeas soaked overnight, never canned. Canned chickpeas are already cooked and hold too much water — the batter turns to mush and the falafel disintegrate in the oil. Raw soaked chickpeas are what makes the interior fluffy and the shell shatter-crisp.
By Vince Gonzalez · Published July 2026 · Sourcing verified 5 Jul 2026
Prep20 min
Cook15 min
Makesserves 4
CuisineMiddle Eastern
Cost$
Vegan
Contains gluten · sesame
Make it gluten-free: swap in gluten-free versions of the wheat items (check the other labels too).
The Ingredients — and where to get them
Cook for4servings
Dried chickpeas
Soaked 12-24 hours, never cooked and never canned. This is the whole game.
Can you make Falafel Wrap in an air fryer? — Not needed
It’s a salad — nothing to air-fry once it’s tossed. You can crisp a topping in one, though: croutons, bacon, or chickpeas in a single layer while you build the rest.
Can you freeze Falafel Wrap? — Best fresh
Not really — the vegetables and dressing turn to mush once thawed. Salads are a make-fresh thing.
Can you make Falafel Wrap ahead of time? — Best fresh
Dress it just before serving — the greens wilt and brown once coated. Wash, cut, and chill the components ahead, then toss at the last minute.
Is Falafel Wrap gluten-free? — Not as written
Not as written — it contains gluten. Make it gluten-free: swap in gluten-free versions of the wheat items (check the other labels too).
Is Falafel Wrap vegan? — Yes
Yes — no meat, seafood, dairy, egg, or honey in it as written.
Community Notes
Cooked it? Changed something that worked? Leave a note for the next person — first-name basis, no account.