Crispy falafel, fresh veggies, all drizzled with a creamy lemon-garlic dill sauce

Place 1 cup of dried chickpeas in a large bowl and cover with plenty of water. Let soak overnight (at least 12 hours). Drain and rinse before using.

Soak Chickpeas

Add the soaked and drained chickpeas to a food processor along with 1 small chopped onion, 3 cloves of garlic, 1/2 cup of chopped fresh parsley, 1/2 cup of chopped fresh cilantro, 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp baking powder, 2–3 tbsp flour, salt and pepper to taste. Pulse until the mixture is coarse and holds together when pressed. Do not over-process into a paste.

Make the Falafel Mixture

Scoop about 1–2 tablespoons of the mixture and form into small balls or patties. Heat oil in a deep skillet or saucepan over medium-high heat. Fry the falafel in batches for 3–4 minutes on each side, or until golden brown and crispy. Remove and drain on paper towels.

Shape and Fry the Falafel

In a blender or food processor, combine 1/2 cup Greek yogurt or tahini, 2 tablespoons lemon juice, 1 tablespoon chopped fresh dill, 1 garlic clove (minced), 1 tablespoon olive oil, salt, and pepper. Blend until smooth and creamy. Adjust seasoning to taste.

Blend the Sauce

Finely shred 1 cup of lettuce, slice 1 medium tomato, and thinly slice 1/4 red onion. Optionally, slice a few cucumber rounds and a small handful of pickles for added crunch.

Chop the Vegetables

Lightly heat 4 large flatbreads or pita wraps in a dry pan or microwave until warm and pliable.

Warm the Flatbreads

Lay out a flatbread and spread a spoonful of the lemon-garlic dill sauce in the center. Add 3–4 falafel balls or patties, then top with shredded lettuce, tomato slices, red onion, and optional cucumbers or pickles. Drizzle with more sauce if desired.

Assemble Each Wrap

Fold up the bottom of the flatbread, then roll tightly into a wrap. Serve immediately while warm with extra sauce on the side.

falafel wrap with garniture

Recipe information

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