Mediterranean Street-Style Falafel Wrap with Tahini Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-28 · Updated 2026-04-28

Crunchy falafel patties packed with fresh herbs wrapped in warm pita bread, drizzled with creamy tahini sauce and crisp vegetables for a satisfying vegetarian street food meal. This mediterranean-inspired tacos & burritos (vegetarian) ready in about 30 minutes pairs dried chickpeas, fresh parsley leaves, fresh cilantro leaves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup dried chickpeas
• 1/2 cup, chopped fresh parsley leaves
• 1/4 cup, chopped fresh cilantro leaves
• 1 small, roughly chopped yellow onion
• 3 garlic cloves
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp baking powder
• 1 tsp salt
• 1/4 cup for frying vegetable oil
• 4 pita breads
• 1/2, thinly sliced cucumber
• 1 medium, sliced tomato
• 1/3 cup tahini paste
• 2 tbsp lemon juice
• 3 tbsp water
• 1/4 tsp for tahini sauce salt

Instructions

1. Step 1: Soak 1 cup dried chickpeas in water overnight. Drain and transfer to a food processor with 1/2 cup chopped fresh parsley, 1/4 cup chopped fresh cilantro, 1 small roughly chopped yellow onion, 3 garlic cloves, 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp baking powder, and 1 tsp salt. Pulse until coarse but combined, about 8-10 pulses.
2. Step 2: Shape the mixture into 12 small patties, about 2 inches wide, and chill for 30 minutes to firm up.
3. Step 3: Heat 1/4 cup vegetable oil in a deep skillet over medium heat until shimmering. Fry the falafel patties in batches for 3-4 minutes per side until golden brown and crisp. Drain on paper towels.
4. Step 4: Meanwhile, whisk together 1/3 cup tahini paste, 2 tbsp lemon juice, 3 tbsp water, and 1/4 tsp salt in a small bowl until smooth and pourable.
5. Step 5: Warm 4 pita breads wrapped in foil in a 350°F oven for 5 minutes. Cut open each pita and stuff with 3 falafel patties, 1/2 sliced cucumber, and 1 sliced medium tomato. Drizzle generously with tahini sauce and serve immediately.