The Falafel Wrap from Uni Kebab features crispy, golden-brown falafel balls made from spiced chickpeas, fresh lettuce, juicy tomatoes, and tangy pickles, all wrapped in a warm, soft pita bread, delivering a flavorful and satisfying vegetarian meal.
Equipments
- Food processor
- Mixing bowl
- Frying pan or deep fryer
- Slotted spoon
- Paper towels
- Knife
- Cutting board
- Tongs
- Serving platter
- Pita bread warmer or microwave
Ingredients
- 1 1/2 cups (250g) dried chickpeas
- 1 small onion
- 3 cloves garlic
- 1/2 cup fresh parsley
- 1/2 cup fresh cilantro
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon baking powder
- 3 tablespoons all-purpose flour
- Salt
- Black pepper
- Vegetable oil (for frying)
- Lettuce leaves
- Tomatoes
- Pickles
- Pita bread
Dried chickpeas must be soaked overnight to achieve the proper texture for falafel balls, ensuring they crisp up when fried. Fresh herbs like parsley and cilantro add vibrant flavor, so using high-quality, fresh produce will enhance the wrap's taste. Ground cumin and coriander provide authentic Mediterranean spices, crucial for replicating that distinct Uni Kebab flavor. Baking powder helps create a lighter, fluffier falafel, so avoid skipping this ingredient. Your Falafel Wrap from Uni Kebab copycat menu will shine with these carefully selected ingredients, delivering that perfect crispy and flavorful bite in every wrap.
Instructions
- Soak dried chickpeas in water overnight, then drain well.
- Add chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, salt, and black pepper to a food processor.
- Process until the mixture is coarse but holds together when pressed.
- Transfer mixture to a mixing bowl.
- Stir in baking powder and flour, mixing until fully combined.
- Shape mixture into small balls or patties.
- Heat vegetable oil in a frying pan or deep fryer to 350°F (175°C).
- Fry falafel balls in batches until golden brown and crispy.
- Remove falafel with a slotted spoon and drain on paper towels.
- Warm pita bread using a pita bread warmer or microwave.
- Wash and dry lettuce leaves, then slice tomatoes and pickles on a cutting board.
- Place lettuce, tomato slices, pickles, and falafel balls onto pita bread.
- Wrap pita around the fillings.
- Serve on a platter with tongs.
Substitution
The Falafel Wrap from Uni Kebab copycat menu can be easily adapted if dried chickpeas are unavailable by using canned chickpeas, though the texture of the falafel will be slightly softer since canned chickpeas are already cooked. You can replace parsley or cilantro with fresh mint or dill if preferred, which shifts the flavor profile but keeps the wrap fresh and aromatic. When frying falafel, if you don't have a deep fryer, a frying pan with enough vegetable oil works well; just maintain medium-high heat to achieve a crispy exterior without overcooking. Using gluten-free flour instead of all-purpose flour can make this dish suitable for gluten-sensitive diets while keeping the falafel intact. Your warm pita bread can be quickly refreshed in a microwave or pita bread warmer to ensure softness, complementing the crispy falafel inside.
Tips
Soaking the chickpeas overnight is essential for the falafel to achieve the right texture and prevent cracking during frying. Your food processor should pulse until the mixture is coarse yet cohesive, as over-processing can result in a dense falafel that falls apart. Monitor the oil temperature closely and maintain it around 350degF (175degC) to ensure the falafel cooks evenly and becomes crispy without absorbing excess oil. After frying, drain the falafel on paper towels to remove oil, keeping them crisp and ready for assembling the wrap.
Nutritions
Falafel is rich in plant-based protein and dietary fiber, mainly derived from chickpeas, which support digestion and muscle health. The inclusion of fresh vegetables like lettuce, tomatoes, and pickles adds vitamins A, C, and K, contributing to overall immunity and skin health. Pita bread provides carbohydrates that fuel your body with energy throughout the day. This wrap offers a balanced mix of macronutrients, making it a nutritious option for a vegetarian meal.
Storage
Store your falafel wrap components separately to maintain freshness and texture. Keep falafel balls in an airtight container refrigerated for up to 3 days, reheating them in an oven or air fryer to restore crispiness. Store fresh lettuce, tomato slices, and pickles in separate containers, and wrap pita bread in foil or plastic wrap at room temperature for up to 2 days.
Variation or Alternatives
You can substitute canned chickpeas for dried to save time, but be sure to rinse and drain them thoroughly before processing. For a gluten-free option, replace all-purpose flour with chickpea flour or a gluten-free blend, which maintains crispiness. Baking the falafel instead of frying reduces oil content and makes it healthier, though it might result in a less crunchy texture. Consider adding a drizzle of tahini sauce or yogurt-based dressing to enhance flavor and moisture in your wrap.
Allergies
The Falafel Wrap contains chickpeas, wheat (in the pita bread and all-purpose flour), and garlic, which are common allergens for some individuals. Your meal may also trigger reactions if you have sensitivities to onion or certain spices like cumin and coriander. Cross-contamination during preparation can pose additional risks for those with severe food allergies.
Why this recipe?
Uni Kebab's Falafel Wrap menu is popular for its crispy, golden-brown falafel balls made from fresh chickpeas and infused with authentic Middle Eastern spices. The wrap combines crunchy vegetables, creamy tahini sauce, and warm pita bread, creating a perfect balance of textures and flavors that satisfy both vegetarians and meat-eaters. You will find making a copycat recipe rewarding because it allows customization of spices and ingredients, ensuring fresh, flavorful results every time. This homemade version brings the wholesome, aromatic experience of Uni Kebab's signature dish straight to your kitchen.