Classic Falafel Wraps with Tzatziki

Here are my falafel wraps with tzatziki, made with crispy homemade falafel from soaked dried chickpeas, a cool and creamy cucumber-yogurt sauce, and all your favorite toppings wrapped up in a soft tortilla.

These wraps are a huge hit in my house for busy weeknight dinners. I love making a big batch of falafel because they reheat really well, and honestly, they taste even better the next day when everything has time to settle.

What Kind of Chickpeas Should I Use?

For authentic falafel, you’ll want to start with dried chickpeas that you soak overnight, not canned ones. Canned chickpeas have too much moisture and will make your falafel fall apart when you try to fry them. The soaking process is pretty hands-off – just cover your dried chickpeas with plenty of cold water before you go to bed, and they’ll be ready to use the next day. You’ll know they’re ready when they’ve roughly doubled in size and you can easily split one between your fingers. If you’re in a pinch and forgot to soak them overnight, you can do a quick soak by covering them with boiling water for about an hour, though the overnight method gives you better results.

Options for Substitutions

This recipe is pretty forgiving when it comes to swaps, so here are some options if you need to make changes:

• Dried chickpeas: Don’t substitute canned chickpeas here – they’re too wet and will make your falafel fall apart. Dried chickpeas that have been soaked overnight are really necessary for the right texture.
• Greek yogurt: Regular plain yogurt works, but drain it through a cheesecloth for a few hours first to remove excess liquid. You can also use sour cream mixed with a bit of lemon juice for a tangier version.
• Fresh dill: If you don’t have fresh dill, use 1 teaspoon of dried dill instead. Fresh mint or cilantro can also work if you want a different flavor profile.
• All-purpose flour: Chickpea flour makes a great gluten-free option and adds extra protein. Use the same amount as called for in the recipe.
• Canola oil: Any neutral oil with a high smoke point works for frying – try vegetable oil, peanut oil, or sunflower oil.
• Tortilla wraps: Pita bread is the traditional choice and works great. You can also use naan, flatbread, or even large lettuce leaves for a low-carb option.
• Fresh parsley: Cilantro makes a good substitute if you prefer that flavor, or use a mix of both herbs.

Watch Out for These Mistakes While Cooking

The biggest mistake when making falafel is using canned chickpeas instead of dried ones soaked overnight – canned chickpeas have too much moisture and will cause your falafel to fall apart in the oil or turn mushy.

Make sure your oil temperature stays at 350°F throughout frying, because if it drops too low, the falafel will absorb excess oil and become greasy instead of crispy.

Don’t skip the refrigeration step after mixing your falafel dough, as chilling for at least an hour helps the mixture firm up and makes it much easier to shape into balls that hold together during frying.

When draining your grated cucumber for the tzatziki, really squeeze out as much liquid as possible – watery tzatziki will make your wrap soggy and won’t stick to the falafel properly.

What to Serve With Falafel Wraps?

Falafel wraps are pretty filling on their own, but I love serving them with some crispy baked sweet potato fries or regular fries on the side for dipping into extra tzatziki. A simple Mediterranean salad with cucumbers, tomatoes, red onion, and a lemon-olive oil dressing makes a great fresh accompaniment that won’t weigh you down. If you’re feeding a crowd, set out some hummus, baba ganoush, and warm pita bread so everyone can snack while assembling their wraps. For a lighter option, try some tabbouleh or a chickpea salad dressed with lemon and herbs.

Storage Instructions

Store: Keep your cooked falafel in an airtight container in the fridge for up to 4 days. The tzatziki sauce should be stored separately in its own container and will stay fresh for about 5 days. I like to prep both on Sunday so I can throw together quick lunches throughout the week.

Freeze: Falafel freezes really well! You can freeze them either before or after frying. If uncooked, just shape them and freeze on a baking sheet, then transfer to a freezer bag for up to 3 months. Cooked falafel can be frozen the same way and will keep just as long.

Assemble: For the best texture, don’t assemble your wraps until you’re ready to eat them. Warm up the falafel in the oven at 350°F for about 10 minutes if they’re from the fridge, or 15-20 minutes if frozen. Then load up your wrap with fresh veggies and that creamy tzatziki.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2100-2400
• Protein: 70-85 g
• Fat: 85-100 g
• Carbohydrates: 260-310 g

Ingredients

For the tzatziki:

• 1/2 cucumber (grated and squeezed dry to prevent a watery sauce)
• 1 1/2 cups yogurt (I prefer Fage Total 5% for a thick and creamy texture)
• 1 garlic clove, finely minced
• 2 tbsp olive oil
• 1 tbsp white wine vinegar
• 1/2 tsp salt
• 1 tbsp fresh dill, chopped
• 1/2 tsp dried oregano

For the falafel:

• 1 cup chickpeas (use dried chickpeas soaked overnight; never use canned for this)
• 1/2 red onion, roughly chopped
• 4 garlic cloves
• 1 tsp ground cumin
• 1/2 tsp lemon juice
• 1/2 tsp paprika
• 1 handful parsley
• 1/2 handful fresh cilantro
• 1 1/4 tsp salt
• 1/2 tsp black pepper
• 4 tbsp King Arthur all-purpose flour
• 1 tsp baking powder
• 1 tbsp sesame seeds
• canola oil for frying

For assembly:

• tortilla wraps
• lettuce (shredded into thin ribbons for easier rolling)
• red onion, thinly sliced
• pickled red cabbage
• cherry tomatoes (halved lengthwise for better coverage)

Step 1: Prepare the Tzatziki Sauce

• 1/2 cucumber, grated and squeezed dry
• 1 1/2 cups yogurt
• 1 garlic clove, finely minced
• 2 tbsp olive oil
• 1 tbsp white wine vinegar
• 1/2 tsp salt
• 1 tbsp fresh dill, chopped

Grate the cucumber and immediately salt it generously, then let it sit in a fine-mesh strainer for 10-15 minutes while you prepare other components.

Press the cucumber with the back of a spoon to extract as much liquid as possible—this prevents a watery sauce.

In a bowl, combine the yogurt, minced garlic, olive oil, white wine vinegar, salt, and fresh dill.

Fold in the drained cucumber and set aside to chill.

I prefer using thick Greek yogurt like Fage Total because it creates a luxurious, creamy base that holds up better when spooned onto the wraps.

Step 2: Make the Falafel Base

• 1 cup chickpeas
• 1/2 red onion, roughly chopped
• 4 garlic cloves
• 1 tsp ground cumin
• 1/2 tsp lemon juice
• 1/2 tsp paprika
• 1 handful parsley
• 1/2 handful fresh cilantro
• 1 1/4 tsp salt
• 1/2 tsp black pepper
• 4 tbsp all-purpose flour
• 1 tsp baking powder
• 1 tbsp sesame seeds

Add the soaked dried chickpeas, roughly chopped red onion, garlic cloves, ground cumin, lemon juice, paprika, parsley, cilantro, salt, and black pepper to a food processor.

Pulse until the mixture resembles coarse breadcrumbs with some texture remaining—it should hold together when squeezed but not be a smooth paste.

Transfer to a bowl and immediately stir in the flour, baking powder, and sesame seeds until evenly distributed.

The chickpeas must be dried and soaked overnight rather than canned; canned chickpeas are too soft and will create mushy falafel that falls apart during frying.

Step 3: Chill and Shape the Falafel

• falafel mixture from Step 2

Refrigerate the falafel mixture from Step 2 for at least 1 hour—this chilling time helps the mixture hold together better and prevents the balls from spreading during frying.

Once chilled, scoop the mixture with a small ice cream scoop or spoon (about 1 tablespoon portions) and roll into compact balls between the palms of your hands.

Work quickly and gently; if the mixture feels too sticky, dampen your hands slightly rather than adding more flour.

I find that making the balls just before frying, while the oil is heating, keeps them from drying out.

Step 4: Fry the Falafel

• canola oil for frying
• falafel balls from Step 3

Heat canola oil in a deep pot or heavy-bottomed saucepan to 350°F (175°C).

Working in batches to avoid crowding, carefully add the falafel balls and fry for 2-3 minutes, stirring occasionally, until deep golden brown on all sides.

Use a slotted spoon to transfer the fried falafel to a paper towel-lined plate to drain excess oil.

Keep the oil temperature consistent throughout frying—if it drops too much, the falafel will absorb excess oil and become greasy.

Step 5: Prepare the Wrap Components

• tortilla wraps
• lettuce, shredded into thin ribbons
• red onion, thinly sliced
• cherry tomatoes, halved lengthwise

While the falafel is frying, prepare your wrap assembly station.

Shred the lettuce into thin ribbons and thinly slice the red onion so both ingredients roll easily without bunching.

Halve the cherry tomatoes lengthwise to maximize surface coverage.

Warm the tortilla wraps one at a time over a gas flame or in a dry skillet for 20-30 seconds per side until pliable and warm—warm tortillas are less likely to tear and create a better texture.

Step 6: Assemble and Roll the Wraps

• warm tortilla wraps
• tzatziki sauce from Step 1
• shredded lettuce from Step 5
• sliced red onion from Step 5
• pickled red cabbage
• fried falafel from Step 4
• halved cherry tomatoes from Step 5
• 1/2 tsp dried oregano

Lay a warm tortilla on a flat surface and spread a thin layer of tzatziki from Step 1 across the center.

Arrange a small handful of shredded lettuce, followed by a few slices of red onion, a spoonful of pickled red cabbage, 3-4 fried falafel balls from Step 4, and a few tomato halves.

Top with a dollop of tzatziki, then fold in the sides of the tortilla and roll tightly from bottom to top, keeping the filling compact.

Serve immediately while the falafel is still warm and the wraps are pliable.

Classic Falafel Wraps with Tzatziki

Delicious Classic Falafel Wraps with Tzatziki recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 55 minutes mins

Cook Time 1 hour hr 55 minutes mins

Total Time 2 hours hrs 50 minutes mins

Servings: 3 wraps

Calories: 2250

Ingredients Method

Ingredients

  

For the tzatziki:

• 1/2 cucumber (grated and squeezed dry to prevent a watery sauce)
• 1 1/2 cups yogurt (I prefer Fage Total 5% for a thick and creamy texture)
• 1 garlic clove, finely minced
• 2 tbsp olive oil
• 1 tbsp white wine vinegar
• 1/2 tsp salt
• 1 tbsp fresh dill, chopped
• 1/2 tsp dried oregano

For the falafel:

• 1 cup chickpeas (use dried chickpeas soaked overnight; never use canned for this)
• 1/2 red onion, roughly chopped
• 4 garlic cloves
• 1 tsp ground cumin
• 1/2 tsp lemon juice
• 1/2 tsp paprika
• 1 handful parsley
• 1/2 handful fresh cilantro
• 1 1/4 tsp salt
• 1/2 tsp black pepper
• 4 tbsp King Arthur all-purpose flour
• 1 tsp baking powder
• 1 tbsp sesame seeds
• canola oil for frying

For assembly:

• tortilla wraps
• lettuce (shredded into thin ribbons for easier rolling)
• red onion, thinly sliced
• pickled red cabbage
• cherry tomatoes (halved lengthwise for better coverage)

Method

 

1. Grate the cucumber and immediately salt it generously, then let it sit in a fine-mesh strainer for 10-15 minutes while you prepare other components. Press the cucumber with the back of a spoon to extract as much liquid as possible—this prevents a watery sauce. In a bowl, combine the yogurt, minced garlic, olive oil, white wine vinegar, salt, and fresh dill. Fold in the drained cucumber and set aside to chill. I prefer using thick Greek yogurt like Fage Total because it creates a luxurious, creamy base that holds up better when spooned onto the wraps.
2. Add the soaked dried chickpeas, roughly chopped red onion, garlic cloves, ground cumin, lemon juice, paprika, parsley, cilantro, salt, and black pepper to a food processor. Pulse until the mixture resembles coarse breadcrumbs with some texture remaining—it should hold together when squeezed but not be a smooth paste. Transfer to a bowl and immediately stir in the flour, baking powder, and sesame seeds until evenly distributed. The chickpeas must be dried and soaked overnight rather than canned; canned chickpeas are too soft and will create mushy falafel that falls apart during frying.
3. Refrigerate the falafel mixture from Step 2 for at least 1 hour—this chilling time helps the mixture hold together better and prevents the balls from spreading during frying. Once chilled, scoop the mixture with a small ice cream scoop or spoon (about 1 tablespoon portions) and roll into compact balls between the palms of your hands. Work quickly and gently; if the mixture feels too sticky, dampen your hands slightly rather than adding more flour. I find that making the balls just before frying, while the oil is heating, keeps them from drying out.
4. Heat canola oil in a deep pot or heavy-bottomed saucepan to 350°F (175°C). Working in batches to avoid crowding, carefully add the falafel balls and fry for 2-3 minutes, stirring occasionally, until deep golden brown on all sides. Use a slotted spoon to transfer the fried falafel to a paper towel-lined plate to drain excess oil. Keep the oil temperature consistent throughout frying—if it drops too much, the falafel will absorb excess oil and become greasy.
5. While the falafel is frying, prepare your wrap assembly station. Shred the lettuce into thin ribbons and thinly slice the red onion so both ingredients roll easily without bunching. Halve the cherry tomatoes lengthwise to maximize surface coverage. Warm the tortilla wraps one at a time over a gas flame or in a dry skillet for 20-30 seconds per side until pliable and warm—warm tortillas are less likely to tear and create a better texture.
6. Lay a warm tortilla on a flat surface and spread a thin layer of tzatziki from Step 1 across the center. Arrange a small handful of shredded lettuce, followed by a few slices of red onion, a spoonful of pickled red cabbage, 3-4 fried falafel balls from Step 4, and a few tomato halves. Top with a dollop of tzatziki, then fold in the sides of the tortilla and roll tightly from bottom to top, keeping the filling compact. Serve immediately while the falafel is still warm and the wraps are pliable.