If you’re craving something fresh, satisfying, and packed with flavour, this Crispy Falafel Wrap delivers on every level. Golden chickpea patties are pan cooked until perfectly crisp on the outside and tender inside, then layered into warm flatbread with cool, creamy tzatziki and vibrant pickled vegetables.
The contrast is what makes this wrap so good. The falafel brings warmth and spice from cumin and paprika, the tzatziki adds a refreshing garlic and lemon kick, and the pickled onions and radishes give just the right tangy bite. Every mouthful is balanced, colourful, and full of texture.
It’s a quick vegetarian meal that feels wholesome but still indulgent. Perfect for lunch, dinner, or even meal prep, these wraps are easy to customise with your favourite toppings and are just as good served fresh off the pan as they are packed up for later.
- Servings: 4 wraps
- Prep Time: 15 minutes
- Cook Time: 15 minutes
Ingredients:
For the Falafel:
- 1 ½ cups cooked 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 tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp baking soda
- 2 tbsp all-purpose flour
- Salt & black pepper, to taste
- 2 tbsp olive oil
For the Tzatziki:
- ½ cup Greek yogurt
- ½ small cucumber, grated & squeezed dry
- 1 clove garlic, minced
- 1 tbsp fresh lemon juice
- 1 tbsp olive oil
- 1 tbsp fresh dill finely chopped
- Salt & black pepper, to taste
For 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
In a food processor, pulse the cooked chickpeas, onion, garlic, herbs, cumin, paprika, baking soda, flour, salt, and pepper until combined but still slightly chunky. Refrigerate for 15 minutes to set.
Form small round patties (about 1.5 inches wide).
Heat the olive oil in a pan over medium heat and cook the falafel for 3-4 minutes per side until crispy and golden brown. Drain on a paper towel placed on a plate.
Mix Greek yogurt, grated cucumber, garlic, lemon juice, olive oil, and herbs to make the tzatziki sauce. Season with salt and pepper.
Warm the flatbreads slightly and spread a generous layer of tzatziki. Add the falafel.
- Add the shredded lettuce or greens, cherry tomatoes, pickled onions, radishes, and crumbled feta.
- Garnish with fresh herbs and an extra drizzle of tzatziki.
- Wrap or fold depending on the type of bread you are using, and serve immediately.
