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Crispy Falafel Wraps Recipe Easy Homemade Wraps with Yogurt Sauce

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A quick and easy recipe for crispy falafel wraps served with a cool cucumber yogurt sauce, perfect for a fresh and satisfying meal any night of the week.

Ingredients

Scale
  • 1 ½ cups (270g) dried chickpeas (soaked overnight)
  • ½ cup (15g) fresh parsley, finely chopped
  • ¼ cup (10g) fresh cilantro, finely chopped (optional)
  • 3 garlic cloves, minced
  • 1 small onion, finely chopped or grated
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp baking powder
  • 1 tsp salt
  • ¼ tsp ground black pepper
  • 2–3 tbsp all-purpose flour or chickpea flour
  • Vegetable oil for frying (canola or sunflower oil recommended)
  • For the yogurt sauce:
  • 1 cup (240g) plain Greek yogurt
  • 1 medium cucumber, peeled and grated (excess water squeezed out)
  • 1 tbsp fresh dill, chopped
  • 1 tsp lemon juice
  • 1 small garlic clove, minced
  • Salt and pepper to taste
  • Soft flatbreads or pita for wrapping

Instructions

  1. Soak the chickpeas in plenty of water overnight (at least 12 hours).
  2. Drain and rinse the soaked chickpeas well, then pat dry with a kitchen towel.
  3. In a food processor, pulse the chickpeas in batches until coarse but not pureed.
  4. Add the chopped onion, garlic cloves, parsley, and cilantro to the processor and pulse until combined but still chunky.
  5. Transfer mixture to a bowl and stir in cumin, coriander, baking powder, salt, pepper, and flour until the mixture holds together but is not sticky.
  6. Cover and refrigerate the mixture for 30 minutes to firm up.
  7. Prepare the cucumber yogurt sauce by mixing grated cucumber, Greek yogurt, dill, lemon juice, minced garlic, salt, and pepper. Chill until serving.
  8. Heat about 2 inches of vegetable oil in a heavy-bottomed pan to 350°F (175°C).
  9. Shape the falafel mixture into 1 ½-inch balls or slightly flattened patties using wet hands or a cookie scoop.
  10. Fry falafel in batches for 3-4 minutes per side until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
  11. Warm the flatbreads briefly in a dry skillet or oven.
  12. Assemble wraps by spreading cucumber yogurt sauce on flatbread, adding 3-4 falafel balls, optional fresh greens or sliced tomatoes, and rolling up snugly.

Notes

Use dried chickpeas soaked overnight for best texture; avoid canned chickpeas. Maintain oil temperature at 350°F (175°C) for crispy falafel. If mixture is too crumbly, add more flour; if too wet, refrigerate longer. Test fry one falafel first to check seasoning and texture. Drain fried falafel on paper towels to remove excess oil.

Nutrition

Keywords: falafel, crispy falafel, falafel wraps, homemade falafel, yogurt sauce, cucumber sauce, Mediterranean recipe, vegetarian, easy dinner

Find it online: https://elvafood.com/crispy-falafel-wraps-recipe-easy-homemade-wraps-with-yogurt-sauce/