This beautiful falafel wrap recipe matches easy-to-make falafel balls with a vegetable-packed wrap and lovely tzatziki sauce.
A great memory of mine while living in London was going to visit the falafel van round the corner from our office during our lunch breaks. While I can’t testify as to the health value of their version of the wraps, it was such a satisfying thing to eat to break up an otherwise monotonous day.
Since moving away from office life and now pitching my work up from home, there’s been one big falafel-shaped hole in my life that until now I’d been unable to fill. But I’ve done it: I’ve created a falafel wrap recipe that I feel competes with the beautiful ones served up by my friends in the van.
- 1 cup chickpeas
- ½ red onion, chopped
- 3 tbspn all-purpose flour
- 2 garlic cloves
- 2 tspn sesame seeds
- ½ tspn ground cumin
- 1 handful parsley, chopped
- ¾ tspn salt
- ¼ tspn paprika powder
- ¼ tspn lemon juice
- 1 tspn baking powder
- canola oil
- 4 tortilla wraps
- 1 zucchini, thinly sliced
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, quartered and sliced
- ½ cup grated red cabbage
- ¼ cup sliced red onion
- 1 handful lettuce, shredded
- 3 cups Greek yoghurt
- 1 cucumber, seeded and grated
- 1 tsbp olive oil
- 1 handful fresh dill, finely chopped
- 3 garlic cloves, minced
Let's kick things off with the tzatziki sauce. Place a colander over a bowl and layer it with a few layers of cheesecloth.
Strain the yogurt by placing it on the cheesecloth and allow it to drain for 60-90 minutes.
While the yogurt is straining, grate the cucumber coarsely.
Put the grated cucumber into another colander and sprinkle with salt.. Leave it to strain for 60 minutes
In a medium-sized bowl, mix together the drained yogurt, grated cucumber, garlic, dill, salt, pepper and olive oil.. Then store in your refrigerator.
Now the fun bit! Throw the drained chickpeas, paprika, red onion, garlic, cumin, lemon juice, parsley, salt and pepper in to a food processor and pulse it. Pulse until the mix starts to reach a paste-like yet chunky consistency.
Transfer the mixture to a large bowl. Add the flour, baking powder and sesame seeds, and combine. Gradually add flour until the mixture holds together. Then cover the top of the bowl with plastic wrap and leave in refrigerator for 60 minutes.
Heat up a large saucepan over medium heat and add oil.
Once the oil is hot, add the balls in batches. Be sure not to overcrowd them. Fry for about 2-3 minutes each, until nicely browned. Once browned, set aside on paper towels to cool and drain.
Preheat your oven to 375℉.
Place zucchini on a baking sheet and drizzle with olive oil, salt and pepper. Roast for about 20 minutes.
Heat the tortillas in the microwave for 20-30 seconds.
Put a small handful of lettuce on a tortilla. Follow that with your desired amount of zucchini, halved tomatoes, cucumber, grated red cabbage, and red onion. Add 3 falafel balls and a large tablespoon of Tzatziki sauce.
Roll up the tortilla. Repeat with however many tortillas you (... or your guests... ) desire. Enjoy!