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Falafel Wraps with Tzatziki Sauce

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Lunch, Main Course
Servings 4 wraps

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.
Keyword easy dinner, healthy dinner, healthy meal, quick dinner, quick lunch, vegetarian dinner recipes, vegtarian lunch, weeknight dinner