FALAFEL SANDWICH WRAPS - Delicious Middle Eastern Vegetarian Street Food In London.
✓ There are now many restaurants and street food places which serve falafel sandwich wraps, some are served either hot or cold, but all have their unique take for the recipe fillings: i.e some will offer some sort of fresh salad, perhaps fried Mushrooms or Aubergine, a choice of pickles like Gherkins, Pickled Turnip, maybe some Olives, most will invariably have Hummus & Tahini, sometimes Feta, griddled Haloumi, or even Cheddar Cheese is added, and for the finishing touch; a thin squeeze of Chilli Sauce = very heavenly food deliciousness in your hand !!!
In this playlist you will find our recommendations, the best of the best if you will:
Here's some links to some (or similar) of the cooking equipment seen and used in this video:
Stöckel Stainless Steel Professional Falafel Scoop Maker, 3-Pack:
Falafel Scoop Maker Double-Head:
Falafel Ball Making Scoop Kitchen Tool:
Al'Fez Falafel Mix 150g (Pack of 5):
Amisa Organic Gluten Free Falafel Mix 160g (Pack of 6):
Set of 3 Stainless Steel Wire Strainer Skimmer Spoons with Handle for Frying Food:
20 Litre 3000W Dual Tank Deep Fryer Commercial Electric Countertop Stainless Steel:
20 Litre 5000W Single Tank Basket Countertop Electric Stainless Steel Deep Fryer Temp Control:
20 Litre 5000W Single Large Tank Basket Commercial Electric Countertop Stainless Steel Deep Fryer:
Set of 6 Chopping Mats Cutting Boards Six Large 38x24cm Colour Coded:
Some recipe books that you may perhaps like:
Falafel Forever - Tasty recipes for fried, baked, raw:
On the Hummus Route Culinary Book:
Deliciously Ella The Plant-Based Cookbook (the fastest selling vegan cookbook of all time):
(Disclosure: Some of the links on this page are affiliate links to Amazon, meaning that if you decide to make a purchase, at no extra cost to you, I will earn a small commission).
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If you have knowledge of any secret falafel wrap places in London that you know of, please do let us know as we are on a continuous search for the perfect falafel wrap.
If you're a Desi Indian and somehow you've never heard of Falafel....think of falafel as Chana (Chickpea) Bhajias'.
Falafel is popular food in the Mediterranean / Lebanese / Turkish / Egypt / Kurdish / Iraq / Palestine countries.
The Only Video YOU NEED, To Make EPIC Falafel
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Falafel are one of the Middle East's most craveable foods, especially when turned into an amazing sandwich. But too often, falafel just doesn't turn out right at home, and you're left with a disappointing meal. This video will fix all of that. We'll show you all the tips and tricks you need to make the perfect falafel and turn it into the most incredible falafel sandwich
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Falafel (makes roughly 12 balls):
250g dried chickpeas
110g onion (half medium onion)
25g parsley
15g coriander
3 garlic cloves
15g chilli
1.5 tsp salt
1 tsp cumin
1/2 tsp ground coriander
1/4 tsp cayenne pepper
1 tsp sesame
Pitta Bread (makes 8 6 inch pittas)
300g All Purpose flour
85g Whole milk
85g Water
20g Olive oil
13g Sugar
8.5g Salt
7.5g Dry Active yeast
Red Cabbage Pickle:
1 red cabbage
2 tsp salt
1 tsp sugar
1/2 tsp citric acid
30g grape vinegar
35g lemon juice
30g olive oil
Spicy onions:
1 large white onion
2 red chillies
3 garlic cloves
1 tsp salt
1/4 tsp sugar
1/2 tsp ground coriander
1/4 tsp cumin
2 tbsp vinegar
Arabic Salad:
1 cucumber
1 tomato
half small onion
pinch of salt
pinch of black pepper
1 tbsp lemon
1 tbsp olive oil
1/2 tsp dried mint - optional
pinch of sumac - optional
Tahina Sauce:
150g tahina
25g lemon juice
100-125g water
1/2 tsp salt
1/4 tsp cayenne
1/4 tsp cumin
Falafel (Sandwich) Recipe by Manjula
View full recipe at
Ingredients:
Falafel
1 cup dried chick peas (garbanzo, kabli chana)
2 tablespoon chopped parsley
2 tablespoon chopped cilantro
1 green chili
About 1/4 inch piece of ginger
11/2 teaspoon salt adjust to taste
1 teaspoon cumin seeds
1 teaspoon red chili flakes
1/4 cup all purpose flour (plain flour, maida)
Also need oil to fry
Tahini Sauce
1/4 cup sesame seeds
1 1/4 teaspoon salt adjust to taste
2 tablespoons lemon juice
2 tablespoons olive oil
1/2 teaspoon cumin seeds
About 2 tablespoon chopped parsley
About 2 tablespoon chopped cilantro
1 green chili adjust to taste
About 1/4 cup water use as needed
Also Need
2 cups of thinly sliced lettuce
2 medium size chopped tomatoes
1/2 cup chopped cucumber
Falafel Recipe | Falafel Shawarma | Hummus | Falafel Wrap | Home-Made Tahini | Chef Sanjyot Keer
For tahini
Ingredients:
White sesame seeds 2 cups
Olive oil 1/4th cup -½ cup
Salt to taste
Method:
Set a pan on medium heat, add the white sesame seeds and toast them until they release their aroma and the colour changes slightly. Make sure not to over toast the seeds.
Immediately transfer the toasted sesame seeds in a blending jar and blend while the sesame seeds are warm, while the blending process, the sesame seeds will leave their own oil as they are warm and it will turn into thick paste.
Further add 1/4th - ½ cup olive oil gradually to make a semi thick fine paste. The quantity of olive oil may differ on your mixer grinder.
Once the paste is made, season with salt and blend again.
Homemade Tahini is ready! Cool down to room temperature and store in an airtight container, refrigerate in the fridge, it stays good for about a month.
For hummus
Ingredients:
Chickpeas 1 cups (soak for 7-8 hours)
Salt to taste
Ice cubes 1-2 nos.
Garlic 2-3 cloves
Homemade Tahini paste 1/3rd cup
Lemon juice 1 tbsp
Olive oil 2 tbsp
Method:
Wash the chickpea and soak for 7-8 hours or overnight. After soaking, drain the water.
Transfer the soaked chickpea in a pressure cooker, along with it, add salt to taste and fill water up to 1 inch above the chickpea surface.
Pressure cook the chickpea for 3-4 whistles on medium heat.
After the Whistles, switch off the flame and let the cooker depressurize naturally to open the lid.
The chickpea should be completely cooked.
Strain the chickpea and reserve the water for later use and allow the cooked chickpea to cool down.
Further, transfer the cooked chickpea in a blending jar, and further add 1 cup of reserved chickpea water, ice cubes and garlic cloves, grind to a fine paste while adding additional 1- 1.5 cup reserved chickpea water, add the water gradually while grinding.
Further, add homemade Tahini paste, salt to taste, lemon juice and olive oil, blend the mixture again until it's smooth in texture.
Hummus is ready, refrigerate until it's used.
For falafal
Ingredients:
Chickpeas (Kabuli chana) 1 cup
Onions ½ cup (diced)
Garlic 6-7 cloves
Green chillies 2-3 nos.
Parsley 1 cup packed
Fresh coriander ½ cup packed
Fresh mint few sprigs
Spring onions greens 1/3rd cup
Jeera powder 1 tbsp
Dhaniya powder 1 tbsp
Lal mirch powder 1 tbsp
Salt to taste
Black pepper a pinch
Olive oil 1-2 tbsp
Sesame seeds 1-2 tbsp
Flour 2-3 tbsp
Oil for frying
Method:
Wash the chickpea and soak for 7-8 hours or overnight. After soaking, drain the water and transfer in a food processor.
Further add the remaining ingredients (until sesame seeds) and blend using a pulse mode. Make sure to grind in intervals and not continuously.
Open the jar lid and scrap the sides to grind the mixture evenly into a coarse mixture.
Add olive oil gradually while blending.
Make sure the mixture should neither be too coarse nor too pasty.
If in case you do not have a food processor use a mixer grinder and blend the mixture, make sure to do it in batches to ease the work and make sure to keep the mixture coarse and not pasty.
Once the mixture is grinded coarsely add flour and sesame seeds, mix well and refrigerate for 2-3 hours. While it's resting you can make other components of the recipe.
After the rest in the refrigerator add, remove and add 1 TSP of baking soda and mix well.
Dip your fingers in cold water and take a spoonful of mixture and shape into tikki.
Set a wok on medium heat and heat oil for frying, fry the tikki in hot oil on medium heat until it's crisp and golden brown. Fry all the tikkis in the same way.
For salad
Ingredients:
Fresh lettuce ½ cup
Tomatoes ½ cup
Onions ½ cup
Cucumber ½ cup
Fresh coriander ⅓ cup
Lemon juice 2 TSP
Salt to taste
Black pepper a pinch
Olive oil 1 TSP
Methods:
Add all the ingredients in a mixing bowl and mix well, refrigerate until it's served.
Assembly
For wraps
Ingredients:
Pita bread
Hummus
Fried falafel
Salad
Garlic sauce
Hot sauce
Method:
Spread efficient amount of hummus over the pita bread, place the fried falafel, salad and drizzle some garlic dip and hot dip. Roll and serve immediately.
For bowl
Ingredients:
Hummus
Fried falafel
Salad
Pita bread
Method:
Spread a portion full of hummus in a bowl, place the salad, some fried falafel, drizzle some garlic dip and hot dip, place some pita bread aside, add some olive oil and olives and sprinkle some red chilli powder over the hummus. Seve immediately.
Garlic Dip video link -
Hot sauce video link -
Pita bread -
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Falafel Sandwich | Not So Junky - by Chef Siddharth | Sanjeev Kapoor Khazana
Healthy Chickpeas falafal air fried and clubbed in a bread.
FALAFEL SANDWICH
Ingredients
1 cup chickpeas, soaked for 8-10 hours and drained
4 brown pita breads
1 small onion, finely chopped
2 tablespoons chopped fresh parsley
Salt to taste
½ teaspoon cumin powder
1 teaspoon paprika
Crushed black peppercorns to taste
¼ cup fresh brown breadcrumbs
Olive oil spray as required
½ small iceberg lettuce leave, shredded
1 large tomato, sliced
Onion rings as required
Fresh mint leaves for garnishing
Yogurt sauce
¾ cup yogurt
1 teaspoon chopped garlic
Salt to taste
Juice of ½ lemon
Crushed black peppercorns to taste
1 tablespoon chopped spring onion greens
Method
1. Preheat an air-fryer to 180̊ C.
2. Coarsely grind the chickpeas in a food processor and transfer in a bowl.
3. Add onion, parsley, salt, cumin powder and paprika to ground chickpeas and mix. Add crushed peppercorns and breadcrumbs mix well.
4. Divide the mixture into equal portions and shape into falafels.
5. Spray some olive oil spray in the air fryer basket, place the falafels and spray some olive oil spray on top.
6. Put the basket into the preheated air-fryer and air-fry for 12-15 minutes.
7. To prepare yogurt sauce, take garlic in a bowl. Add salt, lemon juice and yogurt and mix. Add crushed peppercorns and mix. Add spring onion greens and mix well.
8. Halve pita breads and place into the preheated air-fryer for 1-2 minutes.
9. Spread some yogurt sauce on warm pita breads. Spread some shredded lettuce leaves and place tomato roundels, falafels and few onion rings on half of halved pita breads.
10. Drizzle some yogurt sauce on top, place few mint leaves, cover with remaining pita bread halves and serve immediately.
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