These tasty falafel wraps come with a tangy, minty, lemon and garlic yoghurt sauce. Made with simple ingredients these wraps are great for lunch or dinner and are very easy to make.
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The falafel is warmly spiced so everyone can enjoy it. They are served in a flour wrap with baby gem lettuce, slices of cucumber and cherry tomatoes. The yogurt sauce is minty, lemony, garlicky and easy to make so please do not skip it. The sauce lifts the crispy falafel and gives these wraps a fresh and zesty flavour.
I used small flour wraps to serve these in but you could use flatbread or pita bread, it's up to you. Like I said these easy falafel wraps make for a great lunch but if you want to have these falafel wraps for dinner, which I highly recommend, then add some baked sweet potato wedges or some baked black pepper and rosemary fries
What You'll Need
- Chickpeas - I use canned chickpeas to save time, but you can use dried chickpeas if you prefer.
- Spices - You will need ground cumin and ground coriander
- Fresh herbs - Coriander (cilantro).
- Vegetables - Spring onions (scallions), baby gem lettuce, cherry tomatoes and cucumber.
- Harissa - You will find this in the International Foods aisle at the grocery store. Harissa is a spicy fragrant paste made from chilli, spices and herbs. It is widely used in North African and Middle Eastern cuisines as a condiment, or mixed with water or tomato juice to flavour stews, soups or couscous. In North Africa, it's also served in a pool of olive oil, for dipping.
- Other ingredients needed - plain flour, garlic, salt, pepper, olive oil.
- For the yoghurt sauce - plain yoghurt, lemon zest garlic and mint leaves.
- For serving - you will need flour tortillas, baby gem lettuce and lemon wedges.
How to Make Falafel Wraps
- Add the chickpeas along with all the falafel ingredients to a food processor.
2. Blend the chickpea mixture until you have a smooth paste.
3. Shape the paste into balls then flatten the falafel balls slightly. Place them on a plate and refrigerate for about 30 minutes. While the falafel is chilling make the yogurt sauce. Mix all the sauce ingredients in a small bowl and refrigerate until you are ready to use it. After 30 minutes cook the falafel, you may need to do this in two batches. Heat the oil in a large skillet, add the falafel to the pan then cook over medium heat until they are golden brown and crispy, turning them over and cooking the other side. Once all the falafel is cooked transfer them to a plate with a sheet of paper towel to soak up any excess oil. Then transfer them to a baking tray and keep them warm in a low oven.
4. To assemble the wraps, place some lettuce on a wrap and add sliced cucumber and sliced cherry tomatoes. Add 2 or 3, drizzle the sauce over the falafel add a squeeze of lemon juice, a couple of mint leaves and some coriander. Fold up the wrap and serve immediately.
Top Tips
- Make sure the oil is hot before adding the falafel to the pan. To test that the oil is hot enough drop a pinch of flour into the pan the hot oil will start to fizz and bubble.
- It's important to chill the falafel before you cook them, this will help prevent the falafel from breaking up in the pan.
Swaps
- Get more fresh veggies in - swap the lettuce for baby spinach or sauteed kale. or add some sliced red onion for extra crunch.
- Swap the flour tortillas for whole wheat pita.
- For extra crunch press sesame seeds into the falafel patties before cooking!
- For extra creaminess add a spoonful of hummus to the wrap before you add the lettuce.
- Spice them up - to give this falafel an extra hit of heat add a pinch of red pepper flakes or chili powder to the falafel mixture.
- If you want to can swap the yogurt sauce for tzatziki sauce.
What To Serve Them With
More Great Wrap and Sandwich Ideas
Falafel Wraps with Mint and Lemon Yoghurt Sauce
Ingredients
- 1 x 400 g tin chickpeas
- 1 teaspoon cumin
- 1 teaspoon ground coriander
- 1 handful fresh coriander stalks removed and roughly chopped
- 4 spring onions roughly chopped
- 1 heaped tsp red harissa
- 2 tablespoon plain flour
- 2 fat cloves of garlic minced
- ½ teaspoon sea salt
- ¼ teaspoon ground black pepper
- 1 tablespoon water
- 2 tablespoon olive oil for cooking
For the Mint & Lemon Yoghurt Sauce
- 150 g natural plain yoghurt
- 6 or 7 mint leaves chopped
- 1 fat clove of garlic minced
- ¼ teaspoon sea salt
- ¼ teaspoon cracked black pepper
- 1 small lemon, the zest of
To Serve
- Small wraps
- Baby gem lettuce
- Cherry tomatoes
- Cucumber
- Coriander leaves
- Lemon wedges
Instructions
- Drain and dry the chickpeas, add them along with the rest of the falafel ingredients to a food processor. Blend for about 3 minutes, if the mixture is too dry add a tablespoon of water.
- Once you have a smooth mixture shape into balls, for small falafel I used a heaped tablespoon. I got 8 falafel out of this mixture. Once you have shaped them into balls flatten them a little with a small spatula. Place them in the fridge for 20 to 30 minutes.
- To make the sauce, mix all the ingredients together in a small serving bowl and refrigerate until you are ready to serve.
- Cook the falafel in two batches. Heat one tablespoon of oil in a large non-stick skillet, cook half the falafel. Transfer the cooked falafel to a baking tray and keep warm in a low oven. Then repeat with the remaining oil and falafel.
- You can heat up your wraps if you like, we have them cold. To make the wrap, start with a couple of baby gem leaves on the wrap, add sliced cucumber and sliced cherry tomatoes. Add 2 or 3 falafel, add a squeeze of lemon if using then top with a tablespoon of the mint and lemon yoghurt sauce, some coriander leaves then fold up the wrap.*Calories are approximate and do not include the wraps. I serve two falafel per wrap.
Nutrition
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Veena Azmanov
I love falafel and this sounds like a perfect wrap sandwich for dinner. Especially with that sauce on top. My kids would love to take this for school. yum!
Michelle Alston
Thanks Veena x
Lauren @ Ease and Carrots
YUM!! LOVE LOVE falafel!