Baked Falafel Wraps with Garlic-y Labneh and Hella Herbs

Dinner, Healthy, Healthy (ish), Quick and Easy, Vegetarian

Baked Falafel Wraps with Garlic-y Labneh and Lots of Herbs

This weekend was a celebration! The bees successfully packed up their belongings and moved their hive to Pasadena and we got honey! Woot woot! The honey is dark amber, delicious and rich. It wasn’t enough to make a whole dessert from but it was just enough to drizzle on some ricotta slathered on a piece of toast. Good enough for me.

And! And! Joshua is back from a 2-week stint in Asia so I celebrated by baking cookies and making a whole bowl of good things: sautéed artichokes, asparagus, brown rice, an avocado sort of shaped like a rose, and a bunch of bloosmdale spinach.

Baked Falafel Wraps with Garlic-y Labneh and Lots of Herbs

And then I decided to make these baked falafel balls because I’m allergic to frying things (sometimes).

I learned a trick from Mark Bittman. The trick to good baked falafel is to brush a baking sheet with a few tablespoons of olive oil so it almost pan fries in the oven. The result is a nice golden brown crust all on the outside. Genius, right?!

Baked Falafel Wraps with Garlic-y Labneh and Lots of Herbs

Baked Falafel Wraps with Garlic-y Labneh and Lots of Herbs

I always like my falafel with a ton of herbs. I like it to be practically green inside, though I would say these are more like a brownish green inside. And I like ample amounts of labneh because this whole thing needs lot of sauce!

I just mixed some garlic cloves, lemon juice and ample salt all up in it. I could eat it just like that with a spoon.

Baked Falafel Wraps with Garlic-y Labneh and Lots of Herbs

And then herbs and crunchy things like cucumber and tomato and raw red onion. It’s the easiest dinner situation because you could make the falafel puree the night before and just bake it up when you want fresh, straight-out-of-the-oven piping hot falafel.

Baked Falafel Wraps with Garlic-y Labneh and Lots of Herbs

Baked Falafel Wraps

Print
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Serving Size: 4 to 6 wraps

Ingredients

Falafel:

  • 2 garlic cloves, peeled
  • 1/2 yellow onion, peeled
  • 1 cup packed fresh Italian parsley
  • 2 to 3 fresh mint leaves
  • 1 teaspoons ground cumin
  • 1/2 teaspoon ground cayenne pepper
  • Juice from 1 lemon
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 15-ounce cans chickpeas, drained and rinsed
  • 2 tablespoons of olive oil

Accompaniments:

  • 3/4 cup labneh
  • 2 garlic cloves, peeled and minced
  • Salt
  • Juice from 1/2 lemon
  • Warm pita, for serve
  • 1/2 red onion, sliced
  • 1/2 vine ripe tomato, diced
  • Italian parsley leaves, minced
  • Mint leaves, minced

Directions

  • Preheat your oven to 350 degrees F. In a food processor (you may need to do this in batches if your food processor is small), add the garlic cloves, yellow onion, Italian parsley. Pulse until the mixture is minced, scraping down the sides, as needed.
  • Add the cumin, cayenne pepper, juice from 1 lemon, baking soda, salt and chickpeas. Pulse until completely combined and the mixture is mostly smooth.
  • Brush your baking sheet liberally with about a tablespoon of olive oil. Scoop out heaping tablespoons of the falafel mixture and roll them into balls. Place them on the baking sheet and lightly push the tops in. Brush the falafel balls with olive oil and transfer to the oven to bake for 10 to 15 minutes, flipping at the halfway point (around 5 minutes) to ensure even browning.
  • To assemble the wraps: Mix together the labneh, garlic cloves, a pinch of salt and lemon juice. Slather a few tablespoons of labneh onto each pita wrap. Top with warm falafel balls, slices of red onion, tomato, parsley leaves, mint leaves and cucumber. Wrap them up and tie them with a twine and eat immediately.
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31 Comments

  • Reply Heather (Delicious Not Gorgeous) March 30, 2016 at 2:59 pm

    ooh i’ll have to try the brushing the pan with oil before baking trick!! because i’m definitely allergic to cleaning up after frying things.

  • Reply Arthur in the Garden! March 30, 2016 at 3:02 pm

    I didn’t realize it was so easy!

  • Reply Sarah // The Sugar Hit March 30, 2016 at 5:07 pm

    Yasssss, this is my favourite kind of dinner. Kinda healthy, kinda not, everything I always wanted, wrapped up in a flatbread.

  • Reply Fernando @ Eating With Your Hands March 31, 2016 at 2:51 am

    This is always the go-to hand food for me. And I totally agree with you with falafels (or anything wrapped) having to be green inside. I’m obsessed with having lots of herbs in there. Especially mint!

  • Reply Tori//Gringalicious March 31, 2016 at 4:02 am

    Sounds amazing! These wraps are screaming my name!

  • Reply Erica March 31, 2016 at 4:53 am

    These are beautiful, and thanks for the tip about making the falafel extra crunchy! They sound so flavorful.
    P.S. I love the board that the falafels are sitting on!

  • Reply Suzi D. March 31, 2016 at 9:10 am

    Why I have I never thought of homemade falafel – life changed.

  • Reply Allison from Sunshine in the Kitchen March 31, 2016 at 12:35 pm

    Deeeeeeeelicious! Can’t wait to make these.

    xox

    A.

  • Reply Kayla Nisbet March 31, 2016 at 6:45 pm

    Haaaaalp! I accidentally pulsed for a super long time…is that bad? Wondering if they’ll still keep their form or if I need to do something different
    I suppose it’ll make it flatter when I go to fry? Stuck them in a bowl in the fridge for now.

    • Adrianna Adarme
      Reply Adrianna Adarme April 1, 2016 at 8:24 am

      Umm…no it shouldn’t be. But yes, sticking in them in the fridge will firm them up a bit and that’ll help a lot!

  • Reply Marion K April 1, 2016 at 1:21 am

    What temperature do you bake them at please

  • Reply Jennifer April 2, 2016 at 11:28 am

    What is lebneh?

    • Adrianna Adarme
      Reply Adrianna Adarme April 2, 2016 at 12:36 pm

      It’s a thick yogurt. You can replace it with Greek-style yogurt if you can’t find lebneh.

      • Reply Lisette July 21, 2017 at 6:51 am

        I don’t care for yogurt, can u suggest an alternative?

  • Reply Food Love 2.0 | A Cookie Named Desire April 2, 2016 at 1:50 pm

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  • Reply Denisse | Le Petit Eats April 2, 2016 at 2:07 pm

    Mark Bittman is a genius with that oven-frying trick. Also, what is up with this avocado rose you speak of? I want an avocado rose!

  • Reply Tricia April 3, 2016 at 4:45 am

    Made these for dinner last night–delicious! Thanks for sharing!

  • Reply Alyse April 4, 2016 at 5:01 pm

    These look delicious! My falafel came out really wet, too mushy to form into balls and they didn’t firm up when they baked–just mush. Any idea what I did wrong?

    • Reply Alyse April 4, 2016 at 5:10 pm

      Just wanted to add something to my original comment: we spooned the warm mush into the sandwiches and ate it anyway–it was messy, but very tasty! The mint really makes it.

      • Reply Ak June 17, 2016 at 7:02 am

        Same with me! the balls really didn’t firm up – tried pan frying them afterwards and still it was more a hummus than firm balls. Any idea why?

  • Reply Flor April 5, 2016 at 6:04 pm

    I love a good falafel recipe. I have many recipes on rotation. These, Adrianna are soooo good. I love the addition of cayenne pepper and I had never used baking soda in my falafels but they were moist and fluffy on the inside. It made for a beautiful lunch for me and my girls. I had all of the fixin’s on mine and made a deconstructed one for my little ones!

  • Reply Casey April 7, 2016 at 3:03 pm

    I have no idea what I did!!! These ended up very wet and. Never formed or firmed up? What did I do wrong???

    • Adrianna Adarme
      Reply Adrianna Adarme April 7, 2016 at 3:10 pm

      Ohhhh!! Sorry this recipe gave you trouble. Maybe you blended it too much? But not all is lost. If you stick the whole mixture in the fridge for an hour, it’ll firm up. Try that!

      • Reply Casey April 7, 2016 at 3:39 pm

        Thank you infinitely for getting back to me so quickly. I think over pulsing may have been the culprit. I didn’t have time to put them in the fridge but I just baked them til they finally got a bit golden. This was delish regardless. Thanks again!

  • Reply FEM OPSKRIFTER DER SKAL PRØVES | Wewonder April 13, 2016 at 11:40 pm

    […] Bagte falafler med hvidløg om mellemøstlige krydderier fra A cozy Kitchen: Der er falafler, der er brød og der er krydderier fra mellemøsten. Jeg er allerede fan. […]

  • Reply Esther October 5, 2016 at 5:52 pm

    Hi!
    Do you think the falafels will freeze well?

    • Adrianna Adarme
      Reply Adrianna Adarme October 5, 2016 at 9:53 pm

      I think they could freeze well pre-baked? Maybe…

  • Reply Madeline August 2, 2017 at 11:19 am

    i made something similar the other night but didn’t actually make falafel, i just roasted the chickpeas and then threw in all the herbs in a pita with tahini and yogurt and red onion! I want to make actual baked falafel though and you made it seem easy enough to do! ; ) definitely going to try!

  • Leave a Reply to Casey Cancel Reply