Crispy Falafel Wrap

Why You’ll Love This Recipe

I love this recipe because it’s a perfect balance of crispy, creamy, and fresh. The falafel is packed with herbs and spices, the tzatziki adds a cooling, garlicky tang, and the wrap gets loaded with colorful veggies. It’s also easy to prep ahead—so I can assemble a wrap in minutes for lunch or dinner. Whether I’m making a batch for meal prep or just craving something hearty and plant-based, this wrap always delivers.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Falafel

• 1 1/2 cups cooked chickpeas (canned or home-cooked)

• 1/2 small red onion, chopped

• 2 cloves garlic, minced

• 1/4 cup fresh parsley, chopped

• 1/4 cup fresh cilantro, chopped

• 1 tsp ground cumin

• 1/2 tsp smoked paprika

• 1/2 tsp baking soda

• 2 tbsp all-purpose flour

• Salt and black pepper, to taste

• 2 tbsp olive oil (for frying)

For the Tzatziki

• 1/2 cup Greek yogurt

• 1/2 small cucumber, grated and squeezed dry

• 1 clove garlic, minced

• 1 tbsp fresh lemon juice

• 1 tbsp olive oil

• 1 tbsp fresh dill, finely chopped

• Salt and black pepper, to taste

For Assembly

• 4 large flatbreads or pita wraps

• 1/2 cup pickled onions

• 1/2 cup pickled radishes

• 1/2 cup shredded lettuce or baby greens

• 1/2 cup cherry tomatoes, halved

• 1/4 cup crumbled feta cheese (optional)

Equipment

• Food processor or blender

• Mixing bowls

• Nonstick skillet or frying pan

• Paper towels

Directions

Make the Falafel

1. I add chickpeas, red onion, garlic, parsley, cilantro, cumin, paprika, baking soda, and flour to a food processor.

2. I pulse until the mixture is well-combined but still has some texture—it shouldn’t be a smooth paste.

3. I season with salt and pepper, then chill the mixture for 10–15 minutes to help it firm up.

4. I shape the mixture into small patties or balls.

Cook Until Crispy

1. I heat the olive oil in a nonstick skillet over medium heat.

2. I cook the falafel patties for about 2–3 minutes per side, until golden brown and crispy.

3. I transfer them to a paper towel-lined plate to drain.

Whip Up the Tzatziki

1. I stir together the Greek yogurt, grated cucumber, garlic, lemon juice, olive oil, and dill.

2. I season to taste with salt and pepper, then refrigerate until ready to use.

Assemble the Wraps

1. I warm the flatbread or pita in a skillet or microwave.

2. I spread a generous spoonful of tzatziki over the center of the wrap.

3. I layer on 2–3 falafel patties, followed by greens, cherry tomatoes, pickled onions, and radishes.

4. If I’m using feta, I sprinkle it on top.

5. I fold or roll the wrap, and it’s ready to serve.

Servings and timing

This recipe makes 4 wraps. It takes about 15 minutes to prep and another 5 minutes to cook the falafel. In just 20 minutes, I have a satisfying, fresh, and flavorful meal ready to go.

Variations

• I sometimes add sliced avocado or a drizzle of tahini sauce for extra richness.

• For a spicier version, I include a few chili flakes in the falafel mix or add hot sauce to the wrap.

• I’ve also used store-bought hummus instead of tzatziki when I’m in a rush.

• For a lower-carb option, I serve the falafel and toppings in lettuce wraps or over a salad.

Storage/Reheating

The falafel can be stored in the fridge for up to 4 days. I reheat them in a skillet or oven for the best texture. The tzatziki also keeps well for 3–4 days in an airtight container. I store the wraps unassembled and build them fresh when I’m ready to eat.

FAQs

Can I bake the falafel instead of frying?

Yes. I bake them at 400°F (200°C) for 20–25 minutes, flipping halfway through. They don’t get quite as crispy, but they’re still delicious.

Can I use dried chickpeas?

If I plan ahead, I soak and cook dried chickpeas for even better texture. I avoid using canned chickpeas straight from the can without drying them a bit first.

Can I freeze the falafel?

Yes, I freeze uncooked falafel patties in a single layer, then transfer to a bag. I cook them straight from frozen, adding a few extra minutes of cook time.

Is this wrap vegan?

It can be! I just use a dairy-free yogurt for the tzatziki and skip the feta or replace it with a vegan version.

What kind of flatbread works best?

I use soft, pliable wraps like flour tortillas, naan, or pita. Anything that won’t crack when folded will work well.

Conclusion

This Crispy Falafel Wrap is a flavorful, nourishing meal that’s quick to make and packed with texture and color. I love how customizable it is and how easy it is to prep for lunches throughout the week. Whether I’m serving it warm right off the skillet or packing it up for a grab-and-go meal, it always satisfies with its bold flavor and satisfying crunch.

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