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Falafel Wraps

Falafel Wraps with Tzatziki Sauce

Falafel Wraps with Tzatziki Sauce is one of the best lunch or dinner recipes ever. Homemade falafel made with chickpeas in a Naan bread wrap with lettuce and tomato then drizzled with homemade Tzatziki Sauce. A light, yet filling healthy lunch or dinner!
Course Main Course, sandwich
Cuisine Indian
Keyword falafel wrap
Prep Time 10 minutes
Cook Time 30 minutes
Servings 4
Calories 471kcal
Author Lauren


Falafel Wraps Ingredients

  • 4 naan bread or pitas
  • 1 cup green leaf lettuce or Boston bib lettuce
  • 1 batch falafel
  • 1 tomato sliced
  • 1/2 cup Tzatziki sauce - For full in depth directions be sure to read everything on How to make Tzatiki sauce.
  • 1 lemon cut in wedges

Falafel Recipe Ingredients

  • 31 ounces canned chickpeas 2 - 15.5 ounce cans
  • 1 tsp baking powder
  • 1 large onion finely chopped
  • 8 cloves garlic minced
  • 2 Tablespoons Cumin
  • 1 pinch cayenne and I mean a pinch!
  • 2 Tablespoons Coriander
  • 1/3 cup finely chopped cilantro
  • 2/3 cup finely chopped parsley
  • 1 cup plain breadcrumbs
  • 1 1/2 tsp salt
  • 1/2 tsp pepper
  • a squeeze of lemon juice
  • Vegetable oil For Frying

Tzatziki Ingredients

  • 1 cucumber
  • 3/4 cup sour cream
  • 1 garlic clove
  • 3/4 cup greek yogurt
  • 1.5 teaspoon dill
  • 1 tablespoon salt
  • 1/2-3 teaspoons salt
  • 1/2 teaspoon pepper
  • 1.5 teaspoon lemon juice


How to Make Falafel

  • Mash the chickpeas with a potato masher in a large bowl.
  • Once they are all mashed well add the baking powder, onion, garlic, cumin, coriander, cayenne, parsley, cilantro, bread crumbs, salt, pepper, and lemon juice and mix well.
  • Form the Mixture into patties, I make small, round patties that I can fit into pita bread but you can also make them into round balls.
  • Heat enough vegetable oil in a pan so that the falafel has enough room to float over medium high heat.
  • Cook the falafel in oil just until they are golden brown and pull them out and drain them on paper towels.

Homemade Tzatziki Directions

  • Peel the cucumber and then slice it in half and then in half again lengthwise and scoop out the seeds in the middle.
  • Slice it up into smaller pieces and put them on top of paper towels and sprinkle the pieces of cucumber with the 1 tablespoon kosher salt and let them dry for a bit.
  • Using the paper towel, wrap the cucumber and squeeze the slices to get out as much moisture as you can, you want them as dry as you can get them.
  • Put the cucumbers into a blender or a food processor with the garlic, dill and lemon juice and chop till fine and combined.
  • Add the garlic, dill and lemon juice mixture with the sour cream and Greek yogurt in a large mixing bowl and add kosher salt and pepper keep adding salt until you get a balanced flavor.
  • Put the Tzatziki sauce in an airtight container and refrigerate until ready to use. The longer it sits, the better the flavors will mix, so feel free to make this ahead of time.

How to Make Falafel Wraps

  • Make the Falafel and the tzatziki sauce.
  • Wash and chop your veggies.
  • In a large dry skillet warm the nan or pita over medium-high heat until the bread has softened. Cut the bread in half and open the bread so you can stuff it.
  • Place a few pieces of the lettuce into the bread.
  • Place 2-3 falafels and a slice or two of tomato into the bread.
  • Drizzle the tzatziki sauce into each sandwich.
  • Serve with the lemon wedges to squeeze onto the falafels.


Calories: 471kcal | Carbohydrates: 66g | Protein: 22g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 24mg | Sodium: 3786mg | Potassium: 1057mg | Fiber: 14g | Sugar: 8g | Vitamin A: 2307IU | Vitamin C: 47mg | Calcium: 364mg | Iron: 8mg