Falafel Wraps with Tzatziki Sauce
I’ll say it up front: few meals feel as fresh and craveable as a falafel wrap dripping with homemade tzatziki sauce. It’s that wild mix of crunchy, creamy, bright, and tangy that gets me every single time.
If you’ve ever wandered the busy streets of Athens or Istanbul, you know the smell—spices, warm bread, and fried goodness in the air—pulls you into every corner food stall.
These wraps are street food royalty, but you don’t have to travel for them. I make these at home all the time, and let me tell you, they’re not just delicious. They’re actually pretty darn good for you, too.
Packed with plant protein, veggies, and a sauce so refreshing you might want to eat it with a spoon, falafel wraps check off so many boxes.
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This is a meal that makes healthy taste fun and satisfying. It feels cozy and impressive all at once—the kind of meal you eat with your hands and plenty of napkins close by.
Lazy times are real, but this recipe keeps it simple enough for any weeknight, or a nutritious and delicious lunch.
Ingredients for the Ultimate Falafel Wrap
Here’s exactly what you’ll need for wraps that taste just like the ones you get from your favorite Mediterranean food truck. I’ve added some thoughts and swaps, because I never follow a recipe to the letter (and I know I’m not alone).
For the Falafel
- 1½ cups cooked chickpeas
Canned works just fine, but if you have time to cook them from dry, you’ll get an even fluffier inside. - ½ small red onion, chopped
Adds a bold, sweet kick. Swap with yellow onion if you want a milder flavor. - 2 cloves garlic, minced
Don’t skimp here. Fresh garlic makes it sing. - ¼ cup fresh parsley, chopped
Bright, herby, and green. Use flat-leaf if you have it. - ¼ cup fresh cilantro, chopped
Gives those classic falafel notes. Not a cilantro fan? Use more parsley. - 1 tsp ground cumin
Earthy and warm. Don’t skip it! - ½ tsp smoked paprika
Adds a subtle smoky depth—regular paprika is fine, but smoked makes it extra. - ½ tsp baking soda
A secret for that light, fluffy texture inside. - 2 tbsp all-purpose flour
Helps bind everything together. You can use chickpea flour for a gluten-free version. - Salt & black pepper, to taste
Season well for full flavor. - 2 tbsp olive oil
For cooking those falafel patties to crispy, golden perfection. If you love the crunch, don’t be stingy with the oil.
For the Tzatziki Sauce
- ½ cup Greek yogurt
Rich, creamy, and packed with protein. Use full-fat for the best mouthfeel. - ½ small cucumber, grated & squeezed dry
Make sure to squeeze out that water so your sauce doesn’t go runny. - 1 clove garlic, minced
Sharp and punchy, just the right amount. - 1 tbsp fresh lemon juice
That extra zing and brightness. - 1 tbsp olive oil
Makes the sauce silky and smooth. - 1 tbsp fresh dill, finely chopped
Don’t skip the dill—it’s what makes tzatziki, tzatziki! - Salt & black pepper, to taste
Adjust as you like.
For Assembly
- 4 large flatbreads or pita wraps
The vehicle for all that flavor. Use whatever wrap you like, just make sure it’s sturdy enough. - ½ cup pickled onions
Sweet and sharp. These balance the earthiness of the falafel with a pop of color. - ½ cup pickled radishes
Tangy crunch that adds a bit of heat. Heck, use more if you love pickles. - ½ cup shredded lettuce or baby greens
I like baby greens because they’re tender, but iceberg or romaine is nice and crisp. - ½ cup cherry tomatoes, halved
Juicy and sweet bursts in every bite. - ¼ cup crumbled feta cheese (optional)
Salty richness for those who want it, but totally optional if you’re keeping things vegan. - Fresh herbs to garnish
Parsley, cilantro, dill—just toss on whatever’s left from the falafel or sauce.
Tip: The fresher your veggies and herbs, the better this wrap will taste. Always taste before rolling up!
How to Make It
Alright, rolling up your sleeves time. Here’s the plan, step-by-step, so you don’t end up with chickpeas on your ceiling (yes, it happens).
1. Make the Falafel
Start with your food processor. Toss in chickpeas, onion, garlic, parsley, cilantro, cumin, paprika, baking soda, flour, salt, and pepper.
Pulse just until things stick together but you can still see some texture. Don’t make it a smooth paste unless you want hockey pucks.
Pop the bowl in the fridge for about 15 minutes. This helps the mixture set up and handle better.
Once chilled, scoop out bits and form into small patties (about 1.5 inches across is perfect).
Heat olive oil in a skillet over medium. When the oil’s hot, add as many patties as will fit without crowding.
Cook each side for about 3-4 minutes. You want that outside crispy and deep golden brown.
Transfer cooked falafel to a plate lined with a paper towel. This keeps them from getting soggy.
2. Whip Up the Tzatziki
In a bowl, mix Greek yogurt, grated and squeezed cucumber, garlic, lemon juice, olive oil, and dill.
Add salt and pepper. Taste and adjust.
If you’re feeling extra fancy, chill the sauce for 10 minutes—flavors meld together even more.
3. Assemble the Wrap
Warm your flatbreads or pita just until soft and bendy. I usually do this right on the skillet.
Spread a thick layer of tzatziki.
Add 2-4 pieces of falafel (or honestly, as much as you want/can fit).
Pile on your greens, cherry tomatoes, pickled onions, pickled radishes, and anything extra if you want.
Toss in a few fresh herbs. Give another gentle drizzle of tzatziki for luck.
Fold, wrap, or roll it up (depends on your bread) and dig in while it’s warm.
Personalize it: Want more spice? Add sliced jalapeños or a little hot sauce. Cut carbs with lettuce wraps or try different veggies if you like crunch. The wrap police don’t exist.
Happy wrapping!
Falafel Wraps with Tzatziki Sauce
Ingredients
For the Falafel
- 1 ½ cups cooked chickpeas from a can or home cooked
- ½ small red onion chopped
- 2 cloves garlic minced
- ¼ cup fresh parsley chopped
- ¼ cup fresh cilantro chopped
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp baking soda
- 2 tbsp all-purpose flour
- Salt & black pepper to taste
- 2 tbsp olive oil
For the Tzatziki
- ½ cup Greek yogurt
- ½ small cucumber grated & squeezed dry
- 1 clove garlic minced
- 1 tbsp fresh lemon juice
- 1 tbsp olive oil
- 1 tbsp fresh dill finely chopped
- Salt & black pepper to taste
For Assembly
- 4 large flatbreads/pita wraps
- ½ cup pickled onions
- ½ cup pickled radishes
- ½ cup shredded lettuce or baby greens
- ½ cup cherry tomatoes halved
- ¼ cup crumbled feta cheese optional
- Fresh herbs to garnish
Instructions
- In a food processor, pulse the cooked chickpeas, onion, garlic, herbs, cumin, paprika, baking soda, flour, salt, and pepper until combined but still slightly chunky. Refrigerate for 15 minutes to set.
- Form small round patties (about 1.5 inches wide). Heat the olive oil in a pan over medium heat and cook the falafel for 3-4 minutes per side until crispy and golden brown. Drain on a paper towel placed on a plate.
- Mix Greek yogurt, grated cucumber, garlic, lemon juice, olive oil, and herbs to make the tzatziki sauce. Season with salt and pepper.
- Warm the flatbreads slightly.
- Spread a generous layer of tzatziki.
- Add the falafel, shredded lettuce or greens, cherry tomatoes, pickled onions, radishes, and crumbled feta.
- Garnish with fresh herbs and an extra drizzle of tzatziki.
- Wrap or fold depending on the type of bread you are using, and serve immediately.
