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Crispy Homemade Falafel Wraps with Tzatziki and Fresh Veggies Recipe

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3.9 from 47 reviews

A delicious and easy-to-make falafel recipe featuring crispy pan-fried chickpea patties served in warm flatbreads with fresh veggies, pickled onions, and a creamy homemade tzatziki sauce. Perfect for a flavorful vegetarian meal in under 30 minutes.

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)

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

  1. Prepare the falafel mixture: In a food processor, pulse the cooked chickpeas, chopped red onion, minced garlic, fresh parsley, cilantro, ground cumin, smoked paprika, baking soda, all-purpose flour, salt, and black pepper until the mixture is combined but still slightly chunky. This texture helps keep the falafel crispy on the outside and tender inside. Chill the mixture in the refrigerator for 15 minutes to firm up.
  2. Shape and cook falafel: Form the chilled mixture into small round patties about 1.5 inches wide. Heat olive oil in a pan over medium heat. Fry the falafel patties for 3-4 minutes per side until they turn crispy and golden brown. Remove and drain on paper towels to remove excess oil.
  3. Make tzatziki sauce: In a bowl, combine Greek yogurt, grated and drained cucumber, minced garlic, fresh lemon juice, olive oil, and finely chopped dill. Season with salt and black pepper to taste. Mix well for a refreshing and creamy sauce.
  4. Warm the flatbreads: Slightly warm the flatbreads or pita wraps to make them pliable and enhance flavor.
  5. Assemble the wraps: Spread a generous layer of tzatziki sauce over each flatbread. Add the cooked falafel patties, shredded lettuce or baby greens, halved cherry tomatoes, pickled onions, and pickled radishes. If desired, sprinkle crumbled feta cheese on top.
  6. Garnish and serve: Garnish with fresh herbs and add an extra drizzle of tzatziki sauce if preferred. Wrap or fold the flatbreads depending on type, and serve immediately for best taste and texture.

Notes

  • Use fresh herbs for the best flavor in falafel and tzatziki.
  • Make sure to squeeze excess water from the grated cucumber to prevent soggy tzatziki.
  • You can bake falafel instead of pan-frying for a lighter option, cooking at 375°F (190°C) for 20-25 minutes.
  • Pickled onions and radishes add a nice tangy crunch but can be substituted with fresh vegetables if unavailable.
  • Falafel mixture can be prepared up to 1 day in advance and refrigerated.

Find it online: https://justsosavory.com/crispy-homemade-falafel-wraps-with-tzatziki-and-fresh-veggies-recipe/