Pin Mummy Falafel Wraps are my go-to creative lunch that delights kids and makes adults smile too. This recipe transforms classic falafel wraps into playful mummies with crunchy tortilla bandages and olive eyes. I love making these for Halloween parties or a fun family Saturday—they always spark giggles and empty plates.
I made my first batch for my niece’s birthday party, where each child built their own mummy wrap. The laughter and creativity made this recipe an instant family tradition.
Ingredients
- Chickpeas: canned and rinsed lend authentic falafel texture while keeping prep fast
- Onion: gives a subtle sweetness and moisture choose firm onions for best flavor
- Garlic: brings bold savory notes use fresh cloves for maximum punch
- Fresh parsley and cilantro: brighten the mix opt for vibrant green bunches
- Ground cumin: layers warm flavor whole cumin ground fresh is best
- Ground coriander: adds citrusy notes try fresh-ground for deeper aroma
- Baking powder: ensures falafel stay light and tender
- All-purpose flour: binds everything use unbleached for better texture
- Salt and black pepper: enhance natural flavors always taste before frying
- Vegetable oil: perfect for crispy falafel use a neutral-flavored oil
- Flour tortillas: act as your base for both wraps and mummy strips go for soft flexible tortillas
- Olive oil and salt: for crispy strips extra virgin adds a touch of richness
- Shredded lettuce, sliced cucumber, cherry tomatoes: deliver crunch and juiciness pick fresh local produce when possible
- Hummus: creamy and tangy the glue of every good wrap taste before buying as brands vary
- Black olive slices: become playful eyes try briny Mediterranean olives
- Optional hot sauce or tahini sauce: adds heat and creaminess find a favorite brand with pure ingredients
Instructions
- Prepare the Crispy Tortilla Strips:
- Brush two large flour tortillas with olive oil and dust with salt. Slice into thin strips about one centimeter wide. Lay strips on a baking sheet without overlapping and bake in a preheated oven at 190 degrees Celsius for around eight to ten minutes. Watch closely around the seven-minute mark as they crisp up fast and can overbake. Allow strips to cool fully to ensure crisp texture.
- Make the Falafel:
- Place drained chickpeas onion garlic parsley cilantro cumin coriander baking powder flour salt and pepper into your food processor. Pulse in short bursts until the mixture is chunky but sticks together when pressed. Check the texture by squeezing a bit between your fingers—it should hold shape but not be completely smooth. Form into about twelve equal patties or balls for even cooking.
- Fry the Falafel:
- Pour vegetable oil into a wide skillet to reach about one centimeter depth. Heat over medium-high until a small bit of falafel sizzles right away when dropped in. Fry falafel pieces in batches for two to three minutes per side. Let them get deeply golden and crisp before flipping. Drain cooked pieces on paper towels and keep the oil clean for the next batch.
- Assemble the Wraps:
- Lay a flour tortilla flat on your work surface. Spread two tablespoons of hummus right down the center for flavor glue. Scatter a layer of shredded lettuce then fan out cucumber slices and halve cherry tomatoes. Nestle three falafel on top of the veggies so they peek through.
- Create the Mummy Look:
- Arrange cooled tortilla strips over each falafel in random crisscross patterns to mimic mummy bandages. Place two olive slices on every falafel for whimsical edible eyes—press gently to make them stick.
- Finish and Serve:
- Add hot sauce or tahini sauce if you want a little zing. Roll up the tortilla leaving one end open to reveal your mummy faces. Serve at once or wrap tightly in parchment for lunchboxes.
Pin My favorite part is the olive “eyes”—my little one always giggles and rearranges them before eating. Using fresh parsley in falafel reminds me of my grandmother’s garden and adds a burst of real flavor you can’t fake.
Storage Tips
Store assembled wraps wrapped tightly in parchment and placed in an airtight container for one day in the fridge. Falafel alone can be refrigerated for three days and reheated on a skillet. Tortilla strips keep their crunch up to twenty-four hours when stored loosely covered.
Ingredient Substitutions
To make these gluten-free switch in gluten-free tortillas and flour. You can swap chickpeas for white beans for a milder flavor or toss in a handful of spinach with the herbs. For extra crunch consider pickled onions or radish slices.
Serving Suggestions
Serve with a tangy side salad or extra dollop of hummus for dipping. These wraps work well as part of a party platter or even as the main dish for dinner. For smaller appetites cut the wraps in half and serve as snack-size portions.
Pin Enjoy your playful, delicious Mummy Falafel Wraps—they are sure to bring smiles to any table and make every meal memorable.
Recipe Questions
- → How do I achieve crispy falafel?
Drain chickpeas well and don't over-process the mixture. Fry falafel in hot vegetable oil until golden and crisp on both sides.
- → Can I bake the falafel instead of frying?
Yes! Place formed falafel on a greased baking sheet and brush with oil. Bake at 400°F (200°C) for 20-25 minutes, flipping once.
- → Are these wraps suitable for vegan diets?
Yes, if you use dairy-free tortillas and hummus. Otherwise, swap in vegan alternatives for any non-vegan ingredients.
- → What veggies work best inside the wrap?
Lettuce, cucumber, and cherry tomatoes add crispness and freshness. You can also try shredded carrots or pickled onions.
- → How do I create the mummy effect?
Arrange baked tortilla strips diagonally over the falafel and add black olive slices for playful, spooky eyes.
- → Can the wraps be made ahead?
Yes, assemble just before serving or wrap tightly in parchment for a portable lunch or snack.