Quick Recipe Version (TL;DR)
Quick Ingredients
- Crepes: all-purpose flour 1 cup (125 g), milk 1 1/4 cups (300 ml), water 1/4 cup (60 ml), large eggs 2, unsalted butter 2 tbsp (28 g) melted (plus more for pan), fine salt 1/2 tsp
- Tahini sauce: tahini 1/2 cup (120 g), lemon juice 3 tbsp (45 ml), garlic 1 small clove (grated), fine salt 1/2 tsp, ground cumin 1/4 tsp, ice-cold water 6–8 tbsp (90–120 ml)
- Quick pickled onions: red onion 1 medium (thinly sliced), vinegar 1/2 cup (120 ml), water 1/2 cup (120 ml), sugar 1 tbsp, fine salt 1 1/2 tsp
- Salad: cucumber 1 large (diced), cherry tomatoes 1 cup (150 g) halved, parsley 1/4 cup chopped, olive oil 1 tbsp, lemon juice 1 tbsp, fine salt 1/2 tsp, black pepper 1/4 tsp
- Filling: cooked falafel 12 small (about 360 g), lemon wedges (to serve), extra chopped parsley (to finish)
Do This
- 1. Quick-pickle onions: stir vinegar, water, sugar, and salt; add sliced onion; rest 15 minutes.
- 2. Make tahini sauce: whisk tahini, lemon, garlic, salt, cumin; thin with ice water until pourable.
- 3. Mix salad: toss cucumber, tomatoes, parsley, olive oil, lemon, salt, and pepper.
- 4. Warm falafel at 400°F (205°C) for 12–15 minutes; chop into bite-size pieces.
- 5. Make crepes: whisk batter; cook thin crepes in a buttered 10-inch skillet, 60–90 seconds per side.
- 6. Assemble: spread tahini on crepe, add chopped falafel, salad, and pickled onions; fold, finish with parsley and lemon.
Why You’ll Love This Recipe
- Big flavor, simple steps: tangy tahini + lemon, warm falafel, crunchy salad, and punchy pickled onions.
- Perfect texture mix: tender crepe, crispy-edged falafel, juicy tomatoes, and crisp cucumbers in every bite.
- Great for meal prep: make the sauce and pickles ahead, then assemble fresh.
- Flexible: works with store-bought falafel or homemade, and the fillings are easy to customize.
Grocery List
- Produce: 1 medium red onion, 1 large cucumber, 1 cup (150 g) cherry tomatoes, 1 lemon (plus extra wedges if you like), 1 small garlic clove, fresh parsley
- Dairy: milk, unsalted butter, eggs
- Pantry: all-purpose flour, tahini, vinegar (white or apple cider), sugar, olive oil, fine salt, black pepper, ground cumin
Full Ingredients
Quick Pickled Onions
- 1 medium red onion (about 6 oz / 170 g), thinly sliced
- 1/2 cup (120 ml) vinegar (white vinegar or apple cider vinegar)
- 1/2 cup (120 ml) water
- 1 tbsp sugar
- 1 1/2 tsp fine salt
Lemony Tahini Sauce
- 1/2 cup (120 g) tahini
- 3 tbsp (45 ml) fresh lemon juice
- 1 small garlic clove, finely grated (about 1/2 tsp)
- 1/2 tsp fine salt
- 1/4 tsp ground cumin
- 6–8 tbsp (90–120 ml) ice-cold water, added gradually
Cucumber-Tomato Salad
- 1 large cucumber (about 10–12 oz / 300–340 g), diced small
- 1 cup (150 g) cherry tomatoes, halved (or 2 medium tomatoes, diced)
- 1/4 cup (10 g) chopped fresh parsley, plus extra for finishing
- 1 tbsp (15 ml) olive oil
- 1 tbsp (15 ml) fresh lemon juice
- 1/2 tsp fine salt
- 1/4 tsp black pepper
Falafel Filling
- 12 small cooked falafel (about 360 g), store-bought or homemade
- Lemon wedges, for serving
Crepes
- 1 cup (125 g) all-purpose flour
- 1 1/4 cups (300 ml) milk
- 1/4 cup (60 ml) water
- 2 large eggs
- 2 tbsp (28 g) unsalted butter, melted (plus more for the pan)
- 1/2 tsp fine salt
Step-by-Step Instructions
Step 1: Quick-pickle the onions
In a medium heatproof bowl or jar, stir together the vinegar, water, sugar, and salt until the sugar dissolves (about 30 seconds). Add the sliced red onion and press it down so it’s mostly submerged.
Let sit at room temperature for 15 minutes while you prepare everything else. (They’ll get brighter pink and more tangy as they sit.)
Step 2: Make the lemony tahini sauce
In a bowl, whisk together the tahini, lemon juice, grated garlic, salt, and cumin. The mixture will thicken and seize at first; that’s normal.
Whisk in ice-cold water 1 tablespoon at a time until the sauce turns pale, smooth, and pourable. Plan on 6–8 tbsp (90–120 ml) total water. Taste and adjust: more lemon for brightness, more salt for balance, or a splash more water if you want it drizzle-thin.
Step 3: Toss the cucumber-tomato salad
In a mixing bowl, combine the diced cucumber, halved tomatoes, chopped parsley, olive oil, lemon juice, salt, and pepper. Toss well.
Set aside. If a lot of juice collects at the bottom, that’s fine; you can spoon with a slotted spoon when filling the crepes to keep them from getting soggy.
Step 4: Warm and chop the falafel
Preheat the oven to 400°F (205°C). Spread the cooked falafel on a sheet pan and heat for 12–15 minutes, until hot throughout and slightly crisp on the outside.
Let cool for 2 minutes, then chop into bite-size pieces (roughly 1/2-inch). Chopping makes the crepes easier to fold and eat.
Step 5: Make the crepe batter
In a large bowl, whisk the flour and salt. Add the eggs and whisk until a thick paste forms (this helps prevent lumps).
Whisk in the milk and water gradually until smooth, then whisk in the melted butter. The batter should be thin and pourable, similar to heavy cream. Let the batter rest for 5 minutes (optional but helpful for smoother crepes).
Step 6: Cook the crepes
Heat a 10-inch nonstick skillet over medium heat for 2 minutes. Add 1/2 tsp butter and swirl to coat.
Pour in about 1/3 cup (80 ml) batter, immediately swirling the pan to make a thin, even layer. Cook for 60–90 seconds, until the edges look set and the bottom is lightly golden. Flip and cook the second side for 20–30 seconds.
Transfer to a plate. Repeat with the remaining batter, buttering the pan lightly as needed. You should get 4 large crepes.
Step 7: Assemble, fold, and finish
Lay a warm crepe on a plate. Spread 2–3 tbsp tahini sauce over the center (leave a border so it’s easier to fold). Add a line of chopped falafel (about 1/4 of the falafel), then top with a scoop of cucumber-tomato salad and a small tangle of pickled onions (drained).
Fold like a wrap (sides in, then roll) or fold into quarters for a plated crepe. Drizzle with a little extra tahini sauce, sprinkle with more chopped parsley, and finish with a squeeze of fresh lemon right before serving.
Pro Tips
- Get a silky tahini sauce: use ice-cold water and add it gradually. If it gets too thick, whisk in another tablespoon of water to loosen.
- Keep crepes tender: cook on medium heat and avoid over-browning. Crepes should be pliable for folding.
- Prevent sogginess: drain pickled onions well and use a slotted spoon for the salad if it’s juicy.
- Chop the falafel: whole falafel tends to crack the crepe; chopped pieces make a neat, easy-to-eat wrap.
- Batch cooking: stack cooked crepes on a plate and cover with a clean towel to keep them warm and soft.
Variations
- Gluten-free: use a gluten-free 1:1 flour blend in the crepes, and make sure the falafel is gluten-free.
- Extra greens: add shredded romaine, baby arugula, or chopped cucumber + herbs for even more crunch and freshness.
- Spicy version: add 1/2 tsp harissa or 1/4 tsp cayenne to the tahini sauce, or tuck in sliced pickled jalapeños.
Storage & Make-Ahead
Make ahead: The pickled onions can be made up to 7 days ahead and stored refrigerated in their brine. The tahini sauce keeps for 4 days in the fridge; it will thicken, so whisk in 1–2 tbsp water before using. The salad is best the day it’s made, but you can dice the cucumber and halve the tomatoes up to 24 hours ahead and store separately.
Crepes: Cooked crepes keep covered in the refrigerator for 2 days. Rewarm in a dry skillet over medium-low heat for 20–30 seconds per side.
Assembled crepes: Best eaten right away. If you need to pack lunch, keep components separate and assemble just before eating to preserve texture.
Nutrition (per serving)
Approximate, based on 4 servings: 680 calories, 27 g protein, 74 g carbohydrates, 32 g fat, 7 g fiber, 980 mg sodium.
