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
Scale
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.
