Go Back
+ servings
Falafel Wraps

Falafel Wraps with Mint and Lemon Yoghurt Sauce

Warmly spiced falafel wraps with a tangy lemon, mint and garlic yoghurt sauce. 
Course Lunch
Cuisine Middle Eastern
Prep Time 40 minutes
Cook Time 10 minutes
Total Time 50 minutes
Servings 4
Calories 188kcal


  • 1 x 400 g tin chickpeas
  • 1 tsp cumin
  • 1 tsp ground coriander
  • 1 handful fresh coriander stalks removed and roughly chopped
  • 4 spring onions roughly chopped
  • 1 heaped tsp red harissa
  • 2 tbsp plain flour
  • 2 fat cloves of garlic minced
  • ½ tsp sea salt
  • ¼ tsp ground black pepper
  • 1 tbsp water
  • 2 tbsp 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 tsp sea salt
  • ¼ tsp cracked black pepper
  • 1 small lemon, the zest of

To Serve

  • Small wraps
  • Baby gem lettuce
  • Cherry tomatoes
  • Cucumber
  • Coriander leaves
  • Lemon wedges


  • 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.


Calories: 188kcal