Crispy Falafel Wrap with Tzatziki & Pickled Onions
I’ve always had a soft spot for a perfectly crispy falafel pita; golden-brown on the outside, fluffy on the inside, and packed with bold, herby flavors. If you’re looking for the best falafel recipe, this one checks all the boxes! These crunchy falafel balls are loaded into a filled pita bread, topped with crisp veggies, creamy tzatziki, and a sprinkle of fresh herbs for a seriously satisfying bite.
This falafel wrap recipe is everything I love in a meal: fresh, flavorful, and ridiculously easy to make. Whether you’re craving a hearty pita sandwich for lunch or a deliciously wholesome dinner, this authentic falafel recipe is one you’ll come back to again and again.
Let’s wrap things up (literally) and make this irresistible falafel pita!
Reasons why you’ll love this recipe♡
Crispy & Flavorful: The falafel is golden brown and crispy on the outside while remaining soft and flavorful inside, packed with fresh herbs and spices.
Refreshing & Tangy: The homemade tzatziki and pickled onions add a bright, tangy contrast to the crispy falafel, making every bite so delicious.
Customizable & Wholesome: This wrap can be easily adjusted with different toppings, making it a healthy and versatile meal for all tastes.
Ingredients you’ll need for this recipe
Servings: 4 wraps
Equipment
food processor
For the falafel
For the tzatziki
For assembly
Step by Step Guide
1. Using a food processor, blend the cooked chickpeas with onion, garlic, fresh herbs, cumin, paprika, baking soda, flour, salt, and pepper. Pulse until the mixture is combined but retains some texture. Chill in the refrigerator for 15 minutes to firm up.
2. Shape the mixture into small patties, roughly 1.5 inches in diameter. Warm olive oil in a skillet over medium heat, then fry the falafel for about 3–4 minutes per side until they turn crisp and golden. Transfer to a paper towel-lined plate to drain excess oil.
3. For the tzatziki sauce, mix Greek yogurt with grated cucumber, minced garlic, lemon juice, olive oil, and chopped herbs. Stir well and season to taste with salt and pepper.
4. Lightly warm the flatbreads before assembling. Spread a generous amount of tzatziki onto each. Layer on the falafel, followed by shredded lettuce or mixed greens, halved cherry tomatoes, pickled onions, sliced radishes, and crumbled feta.
5. Finish with a sprinkle of fresh herbs and an extra drizzle of tzatziki. Depending on the type of flatbread, either wrap or fold before serving. Enjoy immediately!
Recipe FAQ
Q: Can I bake the falafel instead of frying it?
A: Yes! Bake them at 400°F (200°C) on a lined baking sheet for about 20-25 minutes, flipping halfway for even crispiness.
Q: Can I make the falafel mixture ahead of time?
A: Absolutely! Store the mixture in the fridge for up to 24 hours before frying or baking.
Q: What’s the best type of flatbread for this wrap?
A: Soft pita, lavash, or naan work great. For a low-carb option, try lettuce wraps.
Q: Can I use dried chickpeas instead of canned?
A: Yes! Soak dried chickpeas overnight, then cook them until tender before using them in the recipe.
Q: How do I keep the falafel crispy?
A: Serve immediately after frying. If making ahead, reheat in an oven or air fryer for a few minutes.
Q: Can I make this recipe vegan?
A: Yes! Replace Greek yogurt with a dairy-free alternative for the tzatziki, and skip the feta cheese.
Q: What other sauces can I use instead of tzatziki?
A: Hummus, tahini sauce, or a garlic aioli would work well.
Q: Can I freeze the falafel?
A: Yes! Freeze cooked falafel for up to 3 months. Reheat in an oven or air fryer before serving.
Q: How do I pickle onions at home?
A: Soak thinly sliced onions in a mixture of vinegar, sugar, and salt for at least 30 minutes.
Q: Can I use store-bought falafel?
A: Of course! If short on time, pre-made falafel can be used, but homemade tastes best.
Q: What protein options can I add?
A: Grilled chicken, tofu, or tempeh are great add-ins for extra protein.
Q: How long does tzatziki last in the fridge?
A: Store tzatziki in an airtight container for up to 3 days.
Q: What sides go well with this wrap?
A: Serve with fries, a Greek salad, or roasted veggies for a complete meal.
Q: How do I keep my flatbread from tearing?
A: Lightly warm the flatbread before assembling to make it more pliable.
Q: Can I add spice to the falafel?
A: Yes! Add chili flakes or cayenne pepper for a little heat.
Crispy Falafel Wrap with Tzatziki & Pickled Onions
Equipment
- food processor
Ingredients
For the falafel
- 1 1/2 cups cooked chickpeas, (from a can or home cooked)
- 2 cloves garlic, minced
- 1/2 small red onion, chopped
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh parsley, chopped
- 1/2 tsp smoked paprika
- 1 tsp ground cumin
- 2 tbsp all-purpose flour
- 1/2 tsp baking soda
- 2 tbsp olive oil
- salt & black pepper, to taste
For the tzatziki
- 1/2 cup Greek yogurt
- 1 clove garlic, minced
- 1/2 small cucumber, grated & squeezed dry
- 1 tbsp olive oil
- 1 tbsp fresh dill, finely chopped
- 1 tbsp fresh lemon juice
- salt & black pepper, to taste
For assembly
- 4 large flatbread/pita wraps
- 1/2 cup pickled radishes
- 1/2 cup pickled onions
- 1/2 cup cherry tomatoes, halved
- 1/2 cup shredded lettuce or baby greens
- fresh herbs to garnish
- 1/2 cup crumbled feta cheese (optional)
Instructions
- Using a food processor, blend the cooked chickpeas with onion, garlic, fresh herbs, cumin, paprika, baking soda, flour, salt, and pepper. Pulse until the mixture is combined but retains some texture. Chill in the refrigerator for 15 minutes to firm up.
- Shape the mixture into small patties, roughly 1.5 inches in diameter. Warm olive oil in a skillet over medium heat, then fry the falafel for about 3–4 minutes per side until they turn crisp and golden. Transfer to a paper towel-lined plate to drain excess oil.
- For the tzatziki sauce, mix Greek yogurt with grated cucumber, minced garlic, lemon juice, olive oil, and chopped herbs. Stir well and season to taste with salt and pepper.
- Lightly warm the flatbreads before assembling. Spread a generous amount of tzatziki onto each. Layer on the falafel, followed by shredded lettuce or mixed greens, halved cherry tomatoes, pickled onions, sliced radishes, and crumbled feta.
- Finish with a sprinkle of fresh herbs and an extra drizzle of tzatziki. Depending on the type of flatbread, either wrap or fold before serving. Enjoy immediately!
