Falafel & Tarator Wraps

Preparation info
  • Serves


    • Difficulty


    • Ready in

      40 min

Appears in
The Jewelled Kitchen

By Bethany Kehdy

Published 2013

  • About

It’s commonly believed that falafel originated millennia ago in Egypt, where they are prepared using a mixture of broad/fava beans and chickpeas. I prefer to stick with chickpeas, but don’t be tempted to use the canned variety, as they will fall apart.


  • 250 g/9 oz/1 heaped cup dried chickpeas, soaked overnight


  1. Drain the chickpeas well and leave in a colander for 2 hours to remove as much moisture as possible, shaking the colander every once in a while. Alternatively, a faster approach would be to use a salad spinner, if you have one: add the chickpeas, close and spin 2–3 times to remove the excess moisture. Set aside.
  2. Put the onion, garlic, pepper, herbs, salt and sp