Go Back
–+ servings
Falafel Wrap with Tzatziki Sauce

Ultimate Falafel Wrap with Tzatziki Sauce You'll Love

This Healthy Homemade Falafel Wrap with Creamy Tzatziki Sauce is a flavorful vegetarian option perfect for quick lunches or easy dinners.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Chilling Time 1 hour
Total Time 1 hour 35 minutes
Servings: 4 wraps
Course: Lunch
Cuisine: Mediterranean
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Tzatziki Sauce
  • 1 large English Cucumber Grate and drain to avoid sogginess.
  • 1 cup Full-Fat Plain Greek Yogurt Substitute with non-dairy yogurt for a vegan version.
  • 2 cloves Garlic Fresh is best for maximum impact.
  • 1 tablespoon Olive Oil Choose extra virgin for superior taste.
  • 1 tablespoon White Vinegar Lemon juice can be a zesty substitute.
  • to taste Salt Adjust to your taste preferences.
  • 2 tablespoons Fresh Dill Try mint or parsley for a twist.
Falafel
  • 1 cup Dried Chickpeas Canned chickpeas aren’t recommended.
  • 1 small Red Onion White onion can be used for a sharper bite.
  • 1 teaspoon Ground Cumin Coriander makes a great alternative.
  • 1 teaspoon Paprika Powder Smoked paprika for extra depth.
  • 1 cup Fresh Parsley Cilantro can be swapped for a different flavor.
  • 1/4 cup All-Purpose Flour Gluten-free flour works for sensitivities.
  • 1 teaspoon Baking Powder Omitting it results in denser falafel.
  • 2 tablespoons Sesame Seeds Skip for a nut-free option.
  • for frying as needed Canola Oil Can substitute with any high smoke-point oil.
Wrap
  • 4 large Tortilla Wraps Whole wheat or corn tortillas can add a nice touch.
  • 2 cups Shredded Lettuce Any leafy greens work as substitutes.
  • 1 cup Pickled Red Cabbage Homemade is ideal if you can't find store-bought.
  • 1 cup Cherry Tomatoes Any small tomatoes will complement your wrap perfectly.

Equipment

  • food processor
  • Skillet
  • fine mesh strainer
  • Large Heavy-Bottomed Pot

Method
 

Tzatziki Sauce Preparation
  1. Grate the cucumber, sprinkle with salt, and let drain for at least an hour.
  2. Mix Greek yogurt, minced garlic, olive oil, vinegar, salt, and dill in a bowl.
  3. Fold in drained cucumber and chill the sauce in the refrigerator.
Falafel Preparation
  1. Rinse and drain soaked chickpeas and pat them dry.
  2. Combine chickpeas, chopped onion, garlic, cumin, paprika, parsley, and salt in a food processor, pulsing to a chunky paste.
  3. Mix in flour, baking powder, and sesame seeds, then chill the mixture for about an hour.
Frying Falafel
  1. Heat canola oil to 350°F in a pot.
  2. Shape falafel mixture into golf ball-sized balls and fry until golden brown (2-3 minutes).
  3. Use a slotted spoon to transfer cooked falafel to a paper towel-lined plate.
Wrap Assembly
  1. Warm tortilla wraps in a skillet or microwave until pliable.
  2. Layer with shredded lettuce, onion, pickled cabbage, falafel, and cherry tomatoes, then drizzle with tzatziki sauce.
  3. Roll up the wraps, tucking in the sides, and enjoy your meal.

Nutrition

Serving: 1wrapCalories: 450kcalCarbohydrates: 50gProtein: 15gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 600mgPotassium: 500mgFiber: 10gSugar: 5gVitamin A: 20IUVitamin C: 15mgCalcium: 10mgIron: 25mg

Notes

For best texture, soak chickpeas overnight and ensure cucumber is well-drained. Serve warm for optimal flavor.

Tried this recipe?

Let us know how it was!