Falafel Wrap Recipe

Soak chickpeas

Place dried chickpeas in a bowl and cover with at least 2 inches (5 cm) of cold water. Refrigerate and soak 8–12 hours or overnight. Do not use canned chickpeas.

Drain and pulse

Drain soaked chickpeas and pat dry with a towel. In a food processor combine chickpeas, chopped onion, parsley, cilantro, and minced garlic. Pulse until a coarse, grainy mixture forms; scrape down the sides as needed. Do not over-process into a paste.

Season and bind

Transfer mixture to a bowl and stir in cumin, coriander, baking powder, salt, pepper and flour. Mix until it holds together when pressed; if too wet add up to 1 more tablespoon flour. Chill the mixture 20–30 minutes to firm up.

Form falafel

Using wet hands or a small ice-cream scoop (about 2 tablespoons), form mixture into 12–16 small patties or balls, about 1.5 inches (3–4 cm) wide. Place on a tray and chill 10 minutes while heating oil.

Fry falafel

Heat vegetable oil in a heavy skillet over medium heat to about 325–350°F (160–175°C). Add falafel in a single layer (do not crowd) and shallow-fry 3–4 minutes per side until golden brown and cooked through. Remove to a paper towel–lined plate to drain. Alternatively, bake at 400°F (205°C) for 18–22 minutes, turning halfway, until crisp.

Combine Greek yogurt, grated and well-drained cucumber, minced garlic, chopped dill, olive oil, lemon juice, salt and pepper in a bowl. Stir until smooth. Taste and adjust salt or lemon. Refrigerate at least 15 minutes to let flavors meld.

Prepare vegetables

Slice tomato, thinly slice red onion and green pepper. In a small bowl toss lettuce, tomato slices, onion and green pepper with olive oil, lemon juice, a pinch of salt and pepper. Set aside.

Warm wraps

Warm tortillas or flatbreads in a dry skillet over medium heat 20–30 seconds per side or wrap in foil and heat in a 350°F (175°C) oven for 5–7 minutes. Keep warm.

Assemble wraps

Lay a warmed tortilla flat. Spread 2–3 tablespoons tzatziki down the center. Place a handful (about 3–4) of falafel on top, then add a portion of the tossed lettuce, 2–3 tomato slices, some sliced onion and green pepper. Drizzle an extra teaspoon of tzatziki if desired.

Fold and serve

Fold bottom edge up over filling, fold sides in, then roll tightly. Secure with parchment or a toothpick if needed. Serve immediately while falafel are warm. Optional: serve with extra tzatziki on the side.