Felafel and Tabouli Wraps

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“Tasty Felafel and Tabouli Wraps - great for a week night dinner, or for entertaining. Something fun and different!”

Ingredients Nutrition

  • falafel
  • 200 g falafel mix (available in the healthfood section of supermarket)
  • vegetable oil, for shallow-frying
  • 4 sheets lavash bread or 4 sheets mountain bread
  • 13 cup hummus, dip
  • tabouli mix
  • 14 cup burghul (cracked wheat)
  • 1 cup flat leaf parsley, chopped
  • 14 cup mint leaf, chopped
  • 1 tomatoes, chopped
  • 12 small white onion, finely chopped
  • 2 teaspoons olive oil
  • 12 lemon, juice of


  1. Tabouli: Place burghul (cracked wheat) in a large bowl and cover with cold water and let stand for 15 minutes. Drain and use the back of a large metal spoon to press out excess water. Add parsley, mint, tomato, onion, olive oil and 2 tablespoons lemon juice. Mix until well combined. Season with salt and pepper.
  2. Felafels: Follow directions on felafel mix, shape mixture into small balls. Pour enough vegetable oil into a non-stick frying pan to cover base and heat over medium heat until hot. Cook felafels in batches, turning often for approx 4 minutes or until lightly golden all over and heated through then drain on paper towel.
  3. Wraps: Spread each lavash bread with 1 tablespoon hommus. Spoon one-quarter of tabouli along 1 short end of 1 sheet lavash bread. Top with 4 felafels and sprinkle with salt and pepper. Roll up firmly and repeat with remaining lavash, hommus, tabouli and felafel.

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