A Spicy, Crispy Twist On The Classic Falafel, Served In A Warm Wrap With Fresh Veggies And A Creamy Dressing – The Perfect Fusion Of Flavors For A Satisfying Meal!
These Buffalo Falafel Wraps are a game-changer in our house! I decided to make them because I wanted to combine the bold heat of buffalo sauce with the crispy, herb-filled goodness of falafel. The result is a wrap that’s flavorful, spicy, and satisfying, with just the right amount of crunch from the falafel and a smooth, cooling dressing to balance the heat.
My family loves these wraps because they’re a fun and healthy twist on a classic, with plenty of flavor in every bite. Whether it’s for a quick weeknight dinner, lunch, or even a party appetizer, these wraps are always a hit!
Questions I Often Get Asked About This Recipe
Q: Can I make these wraps vegan?
A: Yes! The falafel is already vegan, and you can easily make the dressing vegan by using a dairy-free ranch or tahini dressing instead of traditional ranch dressing.
Q: Can I use store-bought falafel?
A: Absolutely! If you’re short on time, you can use store-bought falafel. Just heat them according to the package instructions and toss them in the buffalo sauce for the perfect flavor.
Q: How spicy are these wraps?
A: The buffalo sauce gives these wraps a nice kick, but you can adjust the level of spice by adding more or less hot sauce to the buffalo sauce mix. If you like it milder, use a mild buffalo sauce or mix in a little mayo to tone it down.
Q: What other toppings can I add to the wrap?
A: You can add shredded lettuce, sliced cucumbers, tomatoes, or pickles for extra crunch and flavor. Feel free to customize with your favorite toppings!
Q: Can I make these wraps ahead of time?
A: You can prepare the falafel and buffalo sauce ahead of time and store them in the refrigerator. Assemble the wraps just before serving to keep the falafel crispy and fresh.
What You Need to Make Buffalo Falafel Wraps
For the Falafel:
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/2 cup fresh parsley, chopped
- 1/4 cup fresh cilantro, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- Salt and pepper, to taste
- 2-3 tablespoons flour (or chickpea flour for gluten-free)
- 1/4 teaspoon baking powder
- Vegetable oil for frying
For the Buffalo Sauce:
- 1/2 cup hot sauce (such as Frank’s RedHot)
- 2 tablespoons unsalted butter (or vegan butter for dairy-free)
- 1 tablespoon white vinegar
- 1 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper (optional for extra heat)
For the Wraps:
- 4 large flour tortillas (or gluten-free wraps if preferred)
- 1/2 cup ranch dressing (or dairy-free ranch or tahini dressing)
- 1/4 cup shredded lettuce (optional)
- 1/4 cup sliced cucumbers (optional)
- 1/4 cup sliced red onion (optional)
How to Make Buffalo Falafel Wraps
1. Make the falafel mixture:
In a food processor, combine the chickpeas, parsley, cilantro, garlic, cumin, coriander, turmeric, salt, and pepper. Pulse until the mixture is finely chopped but not completely smooth. Add the flour and baking powder, and pulse again until the mixture comes together. If the mixture is too wet, add a little more flour until it holds its shape when pressed.
2. Form the falafel:
Using your hands, form the falafel mixture into small balls or patties (about the size of a golf ball). Place the formed falafel on a plate.
3. Fry the falafel:
Heat vegetable oil in a large skillet over medium-high heat. Carefully place the falafel in the hot oil and cook for about 3-4 minutes per side, until they are golden brown and crispy. Once cooked, remove the falafel from the skillet and drain on paper towels.
4. Prepare the buffalo sauce:
In a small saucepan over medium heat, melt the butter. Once melted, whisk in the hot sauce, vinegar, garlic powder, and cayenne pepper (if using). Stir to combine and bring to a simmer. Remove from heat once the sauce is heated through.
5. Coat the falafel in buffalo sauce:
Once the falafel is done, gently toss them in the buffalo sauce to coat them evenly. You can add more sauce depending on how spicy you like it.
6. Assemble the wraps:
Lay out the tortillas and spread a spoonful of ranch dressing in the center of each one. Top with a few buffalo-coated falafel, shredded lettuce, cucumbers, and red onion (if using). Fold in the sides of the tortilla and roll it up tightly.
7. Serve:
Slice the wraps in half and serve immediately with extra buffalo sauce or ranch dressing for dipping, if desired.
Tips
- For a milder version: Use a milder hot sauce or add a little mayo to the buffalo sauce to cut down on the heat.
- Make them crispy: For extra crispiness, you can bake the falafel in the oven instead of frying. Place them on a baking sheet and bake at 375°F (190°C) for 20-25 minutes, flipping halfway through.
- Add more toppings: Feel free to add other veggies like sliced bell peppers or avocado to the wraps for more flavor and texture.
Reader Reviews
🌟🌟🌟🌟🌟 Megan L. – “These Buffalo Falafel Wraps are amazing! The falafel is so crispy, and the buffalo sauce adds the perfect amount of heat. My family loves them – they’re a huge hit every time!”
🌟🌟🌟🌟 Rachel S. – “I love this recipe! The combination of spicy buffalo sauce and crispy falafel is fantastic, and the wraps are so easy to make. Will definitely be making these again!”
🌟🌟🌟🌟🌟 Sophie W. – “These wraps are delicious! The falafel is perfectly crispy, and the buffalo sauce is just the right amount of spicy. I’ll definitely make these again!”
🌟🌟🌟🌟 Emma B. – “I made these Buffalo Falafel Wraps for lunch, and they were a hit! The flavors are so bold and the wraps are super satisfying. Highly recommend!”
🌟🌟🌟🌟🌟 Jessica H. – “These wraps are a game-changer! The falafel is perfectly seasoned, and the buffalo sauce makes them so flavorful. A new favorite in our house!”
Printable Recipe
Buffalo Falafel Wraps
These Buffalo Falafel Wraps are crispy falafel tossed in spicy buffalo sauce, wrapped in a tortilla with fresh veggies and creamy dressing – a delicious, satisfying meal that’s perfect for any time of day!
Ingredients
- For the Falafel:
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/2 cup fresh parsley, chopped
- 1/4 cup fresh cilantro, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- Salt and pepper, to taste
- 2-3 tablespoons flour (or chickpea flour for gluten-free)
- 1/4 teaspoon baking powder
- Vegetable oil for frying
- For the Buffalo Sauce:
- 1/2 cup hot sauce (such as Frank’s RedHot)
- 2 tablespoons unsalted butter (or vegan butter for dairy-free)
- 1 tablespoon white vinegar
- 1 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper (optional for extra heat)
- For the Wraps:
- 4 large flour tortillas (or gluten-free wraps if preferred)
- 1/2 cup ranch dressing (or dairy-free ranch or tahini dressing)
- 1/4 cup shredded lettuce (optional)
- 1/4 cup sliced cucumbers (optional)
- 1/4 cup sliced red onion (optional)
Instructions
1. Make the falafel mixture:
- In a food processor, combine the chickpeas, parsley, cilantro, garlic, cumin, coriander, turmeric, salt, and pepper. Pulse until the mixture is finely chopped but not completely smooth. Add the flour and baking powder, and pulse again until the mixture comes together. If the mixture is too wet, add a little more flour until it holds its shape when pressed.
2. Form the falafel:
- Using your hands, form the falafel mixture into small balls or patties (about the size of a golf ball). Place the formed falafel on a plate.
3. Fry the falafel:
- Heat vegetable oil in a large skillet over medium-high heat. Carefully place the falafel in the hot oil and cook for about 3-4 minutes per side, until they are golden brown and crispy. Once cooked, remove the falafel from the skillet and drain on paper towels.
4. Prepare the buffalo sauce:
- In a small saucepan over medium heat, melt the butter. Once melted, whisk in the hot sauce, vinegar, garlic powder, and cayenne pepper (if using). Stir to combine and bring to a simmer. Remove from heat once the sauce is heated through.
5. Coat the falafel in buffalo sauce:
- Once the falafel is done, gently toss them in the buffalo sauce to coat them evenly. You can add more sauce depending on how spicy you like it.
6. Assemble the wraps:
- Lay out the tortillas and spread a spoonful of ranch dressing in the center of each one. Top with a few buffalo-coated falafel, shredded lettuce, cucumbers, and red onion (if using). Fold in the sides of the tortilla and roll it up tightly.
7. Serve:
- Slice the wraps in half and serve immediately with extra buffalo sauce or ranch dressing for dipping, if desired.
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If You Enjoyed This Recipe, Please Share!
If you loved these Buffalo Falafel Wraps, please share them with your friends and family! They’re the perfect combination of crunchy, spicy, and creamy, and I’m sure everyone will love them. Share it on social media and tag me – I’d love to see how your wraps turn out!
