Baked Herby Falafel Wraps with Tzatziki Recipe
These Baked Herby Falafel Wraps with Tzatziki offer a flavorful and healthy twist on a Middle Eastern classic. Made with spiced chickpeas and fresh herbs, baked instead of fried for a lighter option, and paired with crunchy slaw, creamy tzatziki, and fresh toppings, these wraps are perfect for a nutritious lunch or dinner.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4 wraps
- Category: Wraps & Sandwiches
- Method: Baking
- Cuisine: Middle Eastern
- Diet: Vegetarian
Ingredients
For the Falafels:
- 400 g chickpeas (drained weight)
- 2 garlic cloves
- 1 tsp allspice
- 1 tsp cumin powder
- ½ tsp chilli powder
- 1 tsp baking powder
- 1 tsp sea salt
- 20 g bunch of mint
- 20 g bunch of parsley
- 2 tbsp sesame seeds
For the Slaw:
- 1 large carrot, coarsely grated or julienned
- ½ small red cabbage, very finely shredded
- 1 lime, juiced
- Salt, to taste
For the Tzatziki:
- 200 ml Greek yoghurt
- ⅓ cucumber, coarsely grated and drained
- ½ tsp dried mint
To Serve:
- 4 tortilla wraps
- Hummus
- Tomato, sliced
- Ripe avocado, sliced
- Pomegranate seeds, to serve
- Freshly chopped herbs
Instructions
- Prepare the Falafel Mixture: Drain and rinse canned chickpeas or soak dried chickpeas overnight and cook until tender. In a food processor, combine chickpeas, garlic, allspice, cumin powder, chilli powder, baking powder, salt, mint, parsley, and sesame seeds. Pulse until the mixture is coarse but holds together when pressed. Avoid over-processing into a paste.
- Shape the Falafels: Using your hands, form the falafel mixture into small balls or patties, about 2 inches in diameter. Place them on a plate or tray lined with parchment paper.
- Bake the Falafels: Preheat oven to 200°C (390°F). Place the falafel balls on a baking tray lined with parchment paper. Lightly spray or brush them with oil. Bake for 20–25 minutes, turning halfway through, until golden brown and crispy on the outside.
- Prepare the Slaw: In a bowl, mix the grated carrot and shredded red cabbage. Add lime juice and salt to taste. Toss well and set aside to let the flavors meld.
- Make the Tzatziki: In a small bowl, combine Greek yoghurt, grated cucumber (squeezed to remove excess water), and dried mint. Mix well and refrigerate until ready to serve.
- Assemble the Wraps: Warm the tortilla wraps slightly to make them pliable. Spread a layer of hummus onto each wrap. Add a few baked falafel balls, then top with the prepared slaw, sliced tomato, avocado, and a generous dollop of tzatziki. Garnish with pomegranate seeds and freshly chopped herbs.
- Serve: Roll up the wraps tightly and serve immediately while the falafels are still warm, accompanied by extra tzatziki on the side if desired.
Notes
- For best texture, use canned chickpeas drained well or soak and cook dried chickpeas thoroughly.
- Ensure grated cucumber for the tzatziki is well drained to prevent watery sauce.
- Baking instead of frying keeps the falafels healthier without sacrificing flavor.
- You can substitute tortillas with pita bread for a traditional touch.
- Adjust chili powder to taste for preferred spice level.
