Description
Whip up these incredible falafel wraps for a vibrant, flavorful meal that’s perfect for a weeknight dinner or a delightful lunch. Packed with aromatic spices and served with a cool, tangy feta tzatziki, these wraps are sure to become a new favorite. They offer a wonderful balance of warm, spiced falafel and refreshing, creamy sauce, all bundled up in a soft pita.
Imagine tender, golden falafel nestled in warm pita bread, drizzled with a luscious, herby feta tzatziki and your favorite fresh toppings – it’s pure culinary joy.
Ingredients
Falafel
1 (15-oz.) can chickpeas, rinsed, drained and patted dry
1 cup packed parsley leaves and stems
1/2 cup roughly chopped red onion
1 garlic clove
1 Tbsp. tahini
1 tsp. ground cumin
1/2 tsp. smoked paprika
1/2 tsp. ground coriander (optional)
1/2 tsp. each sea salt and black pepper
3 Tbsp. all-purpose flour (sub chickpea flour for gluten free)
3 Tbsp. avocado oil (sub extra-virgin olive oil)
Feta Tzatziki
4 oz. feta cheese
1/2 cup plain full-fat Greek yogurt
2 Tbsp. fresh lemon juice
1 to 2 Tbsp. extra-virgin olive oil
1/2 medium English cucumber, grated on a box grater (no need to peel)
1 Tbsp. finely chopped fresh dill
Cracked black pepper
For Serving
4 naan breads or pita, warmed
Shredded lettuce
Diced tomatoes
Thinly sliced red onion
Harissa-Honey (1 Tbsp. harissa mixed with 1 Tbsp. honey)
Instructions
Prepare Falafel Dough
Combine chickpeas, parsley, red onion, garlic, tahini, cumin, smoked paprika, coriander (if using), salt, and pepper in a food processor. Pulse until combined, scraping down the sides, until it forms a crumbly dough, not a paste.
Gradually add the flour, one tablespoon at a time, pulsing until the dough is no longer wet and can be molded into a ball without sticking to your hands.
Place the dough in a bowl and chill for 1 hour.
Prepare Feta Tzatziki
Clean the food processor. Add feta cheese, Greek yogurt, and lemon juice. Blend until smooth, slowly adding olive oil to help the mixture blend.
Transfer the feta mixture to a bowl. Stir in the grated cucumber, fresh dill, and black pepper to taste. Chill until ready to serve.
Cook Falafel
Heat avocado oil in a large skillet over medium heat. Scoop out tablespoonfuls of the falafel dough and gently shape them into small discs.
Place the falafel discs in the hot skillet. Cook for 5 to 7 minutes, flipping when the bottom is deep golden brown, until they are crispy. Remove the falafel from the skillet to a plate.
Assemble Wraps
Spread a warm naan or pita with the feta tzatziki. Top with three falafel discs. Add shredded lettuce, diced tomatoes, and thinly sliced red onion as desired. Drizzle with harissa-honey if using, and serve immediately.
Notes
Ensure your chickpeas are thoroughly drained and rinsed to prevent a watery falafel mixture.
Don’t overcrowd the baking sheet; give the falafel patties some space so they can bake evenly and get crispy.
Taste and adjust the seasoning in both the falafel mix and the tzatziki before assembling for perfectly balanced flavors.
The key to good falafel is not overmixing; you want a texture that’s slightly coarse, not a smooth puree.
- Prep Time: 30 minutes
- Cook Time: 20-25 minutes (baking time from blog post, recipe instructions say 5-7 mins frying)
- Category: Main Course
- Cuisine: Mediterranean