Introduction
Falafel wraps are a beloved Middle Eastern street food, combining crispy chickpea patties, fresh vegetables, and creamy sauces all bundled in warm flatbread. This version brings together herby, golden-brown falafel with a cool, tangy yogurt sauce, perfect for a satisfying lunch, light dinner, or an impressive meal-prep option. Whether you’re vegan (with a few swaps) or just craving something deliciously wholesome, these wraps hit all the right notes.
🧾 Ingredients
For the Falafel:
- 1 ½ cups dried chickpeas (soaked overnight)
- 1 small onion, roughly chopped
- 3 cloves garlic
- 1 cup fresh parsley, packed
- ½ cup fresh cilantro, packed
- 1 tsp cumin
- 1 tsp ground coriander
- ½ tsp baking soda
- 1 tsp salt
- ¼ tsp black pepper
- 2–3 tbsp flour or chickpea flour (as needed)
- Vegetable oil for frying
Note: Do not use canned chickpeas—they are too soft. Dried, soaked chickpeas give the best texture.
For the Yogurt Sauce:
- 1 cup plain Greek yogurt
- 1 clove garlic, finely grated
- 1 tbsp lemon juice
- 1 tbsp olive oil
- 2 tbsp fresh dill or mint, chopped
- Salt and pepper to taste
For the Wraps:
- 4–6 pieces of flatbread (pita, lavash, or tortilla)
- 1 cup shredded lettuce
- 1 tomato, thinly sliced
- ½ red onion, thinly sliced
- ½ cucumber, thinly sliced or julienned
- Optional: Pickles or pickled turnips for extra tang
👨🍳 Instructions
1. Prepare the Falafel Mixture
- Drain and rinse the soaked chickpeas.
- In a food processor, combine chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, salt, pepper, and baking soda.
- Pulse until the mixture is finely chopped but not a paste—it should hold together when pressed.
- Add flour a spoonful at a time until the mixture is firm enough to form balls.
- Cover and refrigerate for at least 30 minutes (helps with shaping and frying).
2. Shape and Fry the Falafel
- Using your hands or a falafel scoop, form balls or patties about the size of a ping-pong ball.
- Heat about 2 inches of oil in a deep skillet to 350°F (175°C).
- Fry falafel in batches until golden brown and crispy, about 3–4 minutes per side.
- Drain on paper towels.
Baking Option: Brush with oil and bake at 400°F (200°C) for 25–30 minutes, flipping halfway.
3. Make the Yogurt Sauce
- In a bowl, whisk together yogurt, grated garlic, lemon juice, olive oil, and fresh herbs.
- Season with salt and pepper to taste.
- Chill until ready to serve.
4. Assemble the Wraps
- Warm the flatbread briefly (in a skillet or microwave).
- Spread a generous layer of yogurt sauce on the bread.
- Add lettuce, tomato, onion, cucumber, and falafel.
- Drizzle more yogurt sauce on top, add pickles if using, and wrap tightly.
📝 Tips & Variations:
- Vegan version: Use a plant-based yogurt for the sauce.
- Add spice: Mix a little harissa or sriracha into the yogurt sauce.
- Make-ahead: Falafel mixture can be stored raw in the fridge for up to 2 days.
🌯 Serving Suggestion
Serve with a side of tabbouleh, hummus, or roasted sweet potato wedges for a complete meal.