Go Back
Hi-Fi Clyde's Falafel Wrap

Hi-Fi Clyde's Falafel Wrap

José Moran
Course Main Course
Cuisine Middle Eastern
Servings 1 person


  • Food processor


For the falafel:

  • ½ cup dried chickpeas
  • 1 cup yellow onion, diced
  • cup caramelized onions
  • ¼ cup fresh parsley, chopped
  • ¼ cup fresh cilantro, chopped
  • ¼ Tbsp. crushed red pepper
  • 1 ½ tsp. kosher salt
  • 3 whole garlic cloves
  • cup ground cumin
  • 1 ½ tsp. baking powder
  • ¾ cup gluten-free flour
  • cup rice flour

For the wrap:

  • Flour tortilla
  • Red pepper mayonnaise
  • Spinach
  • Tomato
  • Pickled red onions
  • Tzatziki cucumbers
  • Avocado, sliced
  • Kalamata olives
  • Feta (optional)


  • Soak dried chickpeas overnight or for at least 12 hours. Drain and purée in a large food processor.
  • Add both types of onions, parsley, cilantro, red pepper, salt, garlic, and cumin. Blend until mostly smooth.
  • Transfer to a large bowl and mix in the baking powder and flours by hand. Refrigerate overnight.
  • When ready to cook, form falafel mixture into 2-oz. balls, and deep-fry them in hot oil until browned.
  • To assemble the wrap, spread mayonnaise on a flour tortilla. Fill tortilla with falafel and additional wrap ingredients. Fold and roll up tightly, encasing the filling. Grill and serve warm.
Keyword chickpeas, falafel, hi-fi clyde's, wrap