If you are craving a meal that bursts with vibrant flavors and textures, look no further than this Homemade Falafel Wraps with Tzatziki and Fresh Veggies Recipe. Every bite offers a delightful mix of crispy falafel, cooling homemade tzatziki, and the bright crunch of fresh veggies wrapped in soft flatbread. It’s a dish that feels both wholesome and indulgent at the same time, perfect for lunch, dinner, or impressing guests with a colorful and satisfying Mediterranean-inspired feast.
Ingredients You’ll Need
The magic of this Homemade Falafel Wraps with Tzatziki and Fresh Veggies Recipe lies in its simple yet thoughtful ingredients. Each component adds its own special character—from the earthy chickpeas that give the falafel its heart to the herby freshness in the tzatziki and the crisp zing of the pickled veggies.
- 1 ½ cups chickpeas: The base of our falafel, providing protein and creamy texture.
- ½ small red onion: Adds a mild sweetness and a bit of sharpness to balance flavors.
- 2 cloves garlic: Brings a warm, fragrant depth to both the falafel and the tzatziki.
- ¼ cup fresh parsley: Offers bright, herbal notes that elevate the falafel’s flavor.
- ¼ cup fresh cilantro: Adds a fresh, citrusy touch for extra dimension.
- 1 teaspoon ground cumin: Deepens the falafel’s spice profile with a subtle smokiness.
- ½ teaspoon smoked paprika: Gives a hint of warmth and color.
- ½ teaspoon baking soda: Helps lighten the falafel’s texture during frying.
- 2 tablespoons all-purpose flour: Binds the falafel mixture for perfect shaping.
- Salt & black pepper: Essential seasonings to taste.
- 2 tablespoons olive oil: For frying the falafel to golden perfection.
- ½ cup Greek yogurt: The creamy base for tangy, refreshing tzatziki sauce.
- ½ small cucumber: Grated and dried to add crunch and freshness in the sauce.
- 1 tablespoon fresh lemon juice: Brightens the tzatziki with citrus zing.
- 1 tablespoon fresh dill: Infuses the tzatziki with delightful aromatic herbal notes.
- 4 large flatbreads or pita wraps: The soft, pillowy vessel that holds all the delicious fillings.
- ½ cup pickled onions: Adds a tangy bite that contrasts beautifully with the creamy sauce.
- ½ cup pickled radishes: Offers peppery crunch and vibrant color.
- ½ cup shredded lettuce or baby greens: Brings a fresh, crisp texture to every wrap.
- ½ cup cherry tomatoes: Juicy bursts of sweet acidity to balance the rich falafel.
- ¼ cup crumbled feta cheese (optional): Adds a salty, creamy kick for those who like a little extra indulgence.
- Fresh herbs to garnish: For a final pop of color and flavor.
How to Make Homemade Falafel Wraps with Tzatziki and Fresh Veggies Recipe
Step 1: Prepare the Falafel Mixture
Start by pulsing the chickpeas, onion, garlic, parsley, cilantro, cumin, smoked paprika, baking soda, flour, salt, and black pepper together in a food processor. You want the mixture combined but still slightly chunky so your falafel has that authentic texture. Once blended, refrigerate the mixture for at least 15 minutes to allow the flavors to meld and the mixture to set, making it easier to shape.
Step 2: Shape and Cook the Falafel
Form the chilled mixture into small patties about 1.5 inches wide. Heat olive oil in a pan over medium heat and cook the falafel for 3 to 4 minutes on each side. You’re looking for a golden brown, crispy crust with a tender inside. Once cooked, drain on a paper towel-lined plate to absorb excess oil and keep them perfectly crispy.
Step 3: Make the Tzatziki Sauce
While the falafel cooks, whip up the tzatziki by mixing Greek yogurt, grated and dried cucumber, minced garlic, fresh lemon juice, olive oil, and freshly chopped dill. Season with salt and pepper to your liking. This cooling sauce adds the perfect creamy contrast to the savory falafel and fresh vegetables.
Step 4: Warm the Flatbreads
Gently warm your flatbreads or pita wraps until they are soft and pliable. This will make wrapping easier and enhance the overall eating experience by releasing the bread’s natural aroma.
Step 5: Assemble the Wraps
Spread a generous layer of the homemade tzatziki sauce over the warm flatbreads. Layer on the crispy falafel, followed by shredded lettuce or greens, halved cherry tomatoes, tangy pickled onions and radishes, and sprinkle crumbled feta if you’re using it.
Step 6: Garnish and Wrap
Top everything off with fresh herbs and an extra drizzle of tzatziki. Fold or roll the wraps tightly, depending on the type of flatbread, and serve immediately. These wraps are best enjoyed fresh while the falafel is still warm and the veggies crisp.
How to Serve Homemade Falafel Wraps with Tzatziki and Fresh Veggies Recipe
Garnishes
Adding fresh herbs like parsley, cilantro, or even mint at the end really lifts this dish. A squeeze of lemon juice right before serving can brighten all the flavors as well. Don’t be shy with extra tzatziki drizzled on top for that luscious finish.
Side Dishes
This recipe pairs wonderfully with light sides such as a simple cucumber salad, crispy baked sweet potato fries, or an herby tabbouleh. These sides complement the wraps without overpowering the harmonious flavors inside them.
Creative Ways to Present
For a fun twist, try serving the falafel on a platter with all the fillings and sauces laid out buffet-style so everyone can build their own wraps. You can also stuff the falafel and toppings into pita pockets or serve as a platter with rice and dipping sauces for a more casual communal meal.
Make Ahead and Storage
Storing Leftovers
If you have any falafel or tzatziki leftover, store the falafel patties in an airtight container in the refrigerator for up to 3 days. Keep the tzatziki in a separate sealed jar or container to maintain its freshness. Keep the veggies dry and crisp by storing them separately as well.
Freezing
Falafel freezes beautifully. After cooking and cooling, place the patties on a baking sheet lined with parchment paper and freeze until solid. Then transfer to a freezer-safe bag. They can keep for up to 2 months. The tzatziki is best made fresh but can be frozen; just know the texture may slightly change.
Reheating
Reheat falafel in a toaster oven or oven at 350°F/175°C for about 10 minutes to regain their crispiness. Avoid microwaving if you want them to stay crunchy. Stir tzatziki before using and serve the veggies fresh for the best taste and texture.
FAQs
Can I use canned chickpeas for the falafel?
Absolutely! This recipe works well with canned chickpeas, just make sure to drain and rinse them well before using. Using dried, soaked chickpeas can yield a slightly better texture but canned chickpeas save time and still make tasty falafel.
How can I make these wraps vegan?
Simply swap out the Greek yogurt in the tzatziki for a plant-based yogurt alternative and omit the feta cheese. You can also add extra herbs or a squeeze of lemon to keep the flavor bright and delicious.
What if I don’t have a food processor?
You can finely mash the chickpeas by hand with a fork or potato masher and chop the herbs and onion very finely. The texture might be a bit different but the flavor will still shine through.
Can I bake the falafel instead of frying?
Yes, for a healthier option bake them in a preheated oven at 400°F/200°C for 20-25 minutes, turning halfway through. They won’t be quite as crispy as pan-fried but it’s a delicious alternative.
What flatbread works best for these wraps?
Soft pita breads or large flatbreads like lavash or tortilla wraps are perfect. The key is choosing bread that is flexible enough to fold or roll without cracking, yet sturdy enough to hold all the fillings.
Final Thoughts
I cannot recommend this Homemade Falafel Wraps with Tzatziki and Fresh Veggies Recipe enough—it’s one of those meals that feels like a celebration of fresh ingredients and comforting textures all in one bite. Whether you’re feeding family or hosting friends, this recipe is guaranteed to bring smiles and requests for seconds. Give it a try and watch it become a new favorite in your kitchen!
Print
Homemade Falafel Wraps with Tzatziki and Fresh Veggies Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 falafel wraps
- Category: Lunch
- Method: Frying
- Cuisine: Middle Eastern
- Diet: Vegetarian
Description
This homemade falafel recipe offers a deliciously crispy and golden brown chickpea patty, perfectly seasoned with fresh herbs and spices. Paired with a creamy tzatziki sauce, fresh vegetables, and optional feta cheese, these falafel wraps are a delightful and satisfying meal perfect for lunch or dinner.
Ingredients
Falafel
- 1 ½ cups 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 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon baking soda
- 2 Tablespoons all-purpose flour
- Salt & black pepper (to taste)
- 2 Tablespoons olive oil
Tzatziki Sauce
- ½ cup Greek yogurt
- ½ small cucumber (grated & squeezed dry)
- 1 clove garlic (minced)
- 1 Tablespoon fresh lemon juice
- 1 Tablespoon olive oil
- 1 Tablespoon fresh dill (finely chopped)
- Salt & black pepper (to taste)
Wrap 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
- Prepare the falafel mixture: In a food processor, pulse the cooked chickpeas, chopped onion, minced garlic, fresh parsley, fresh cilantro, ground cumin, smoked paprika, baking soda, all-purpose flour, salt, and black pepper until just combined but still slightly chunky. Transfer to a bowl and refrigerate for 15 minutes to help the mixture set.
- Cook the falafel: Form the falafel mixture into small round patties about 1.5 inches wide. Heat the olive oil in a pan over medium heat, then add the patties. Cook for 3 to 4 minutes on each side until they are crispy and golden brown. Once cooked, drain them on a paper towel-lined plate to remove excess oil.
- Make the tzatziki sauce: In a bowl, combine Greek yogurt, grated and squeezed-dry cucumber, minced garlic, fresh lemon juice, olive oil, and finely chopped fresh dill. Season with salt and black pepper to taste. Mix well until smooth and creamy.
- Warm the flatbreads: Gently warm the flatbreads or pita wraps to make them pliable and enhance their flavor. This can be done in a dry pan over low heat or wrapped in foil in a warm oven for a few minutes.
- Assemble the wraps: Spread a generous layer of tzatziki sauce over each warm flatbread. Layer with cooked falafel patties, shredded lettuce or baby greens, halved cherry tomatoes, pickled onions, pickled radishes, and crumbled feta cheese if using.
- Garnish and finish: Add fresh herbs on top along with an extra drizzle of tzatziki sauce for added flavor and moisture.
- Serve: Wrap or fold the flatbreads securely depending on their type and serve immediately while the falafel is warm and crispy.
Notes
- To ensure the falafel patties hold together, do not over-process the chickpea mixture; it should remain slightly coarse.
- Use canned chickpeas for convenience, but draining and drying them well prevents soggy falafel.
- If you prefer baking or air frying for a healthier version, cook at 375°F (190°C) for about 15-20 minutes, flipping halfway.
- Feel free to customize the veggies and pickles according to your taste preferences.
- For a vegan option, replace Greek yogurt with a plant-based yogurt alternative and omit feta cheese.
