Crispy Falafel Hummus Wraps with Quick Pickled Onions

Serves 4 · 25 min prep · 15 min cook

Ingredients

• 15 oz canned chickpeas, drained and rinsed
• 1/2 cup fresh parsley leaves
• 1/4 cup fresh cilantro leaves
• 3 garlic cloves
• 1.5 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp baking powder
• 3 Tbsp all-purpose flour
• 1 tsp kosher salt
• 1/4 cup olive oil, for pan-frying
• 1/2 red onion, thinly sliced
• 1/4 cup apple cider vinegar
• 1 tsp sugar
• 4 large flour tortillas or flatbreads
• 3/4 cup hummus
• 1 English cucumber, thinly sliced
• 1 cup cherry tomatoes, halved
• 1/2 cup crumbled feta

Instructions

1. 1Pat the chickpeas very dry with paper towels. In a food processor pulse chickpeas, parsley, cilantro, garlic, cumin, coriander, baking powder, flour, and salt until a coarse paste forms that holds when pinched; do not puree completely smooth.
2. 2Transfer mixture to a bowl, cover, and chill 15 minutes so it firms up for easier shaping.
3. 3Meanwhile, combine sliced red onion, vinegar, sugar, and salt in a small bowl; massage and let sit at least 10 minutes for quick pickles.
4. 4With damp hands, form the chilled falafel mixture into small patties about 2 inches wide and 1/2-inch thick.
5. 5Heat 2–olive oil in a large nonstick skillet over medium heat. Cook falafel in batches 3–4 minutes per side until deeply golden and crisp on the outside; add more oil as needed and drain on paper towels.
6. 6Warm tortillas briefly so they bend without cracking. Spread a generous swoosh of hummus down the center of each.
7. 7Layer cucumber slices, halved tomatoes, two or three hot falafel patties, a spoonful of pickled onions, and a sprinkle of feta.
8. 8Fold the bottom up, then roll tightly from one side, tucking ingredients in as you go.
9. 9Slice in half and serve immediately, or wrap in foil for portable lunches; the warm falafel softens the hummus slightly for the perfect bite.
10. 10Optional: drizzle with extra olive oil or a squeeze of lemon just before eating.