Ready in just 30 minutes, this Falafel Recipe is easy to make and perfectly seasoned with fresh herbs and warm spices. Serve as falafel wraps with tzatziki and fresh veggies for a quick and satisfying vegetarian meal.
This falafel recipe is right up there with chicken shawarma as my favorite Mediterranean recipe. I’ve always loved ordering falafel at Greek restaurants. Then, I realized just how easy it was to make at home! I’ll often double the recipe and keep extra falafel in the freezer to have on hand whenever I’m craving some. I’ve also included my recipe for tzatziki because tzatziki and falafel…well, they just go together!
Why This Is The Best Falafel Recipe
- Ready in 30 minutes. From start to finish, it takes just 30 minutes to prepare this falafel recipe – including also making the tzatziki and assembling the wraps. That’s one of the reasons it’s one of my go-to lunches or easy dinner ideas.
- Super flavorful. With aromatics like garlic and onion, lots of fresh herbs, and warm spices like cumin and smoked paprika, it’s no surprise there’s lots of flavor in this dish. Add the tzatziki and mmm…so many yummy Mediteranean flavors!
- Vegetarian. Falafel wraps are one of my go-to recipes when I need to cook for a vegetarian. Since they’re so yummy and flavorful, those who typically love meat love them too.
Recipe Ingredients
Here’s a run-down of the ingredients needed to make falafel, tzaztiki, and the wraps. Scroll down to the recipe card below for the exact measurements.
For the Falafel:
- Chickpeas – You can use home cooked dried chickpeas but I prefer to keep things easy with canned chickpeas.
- Aromatics – Chopped red onion and minced garlic add earthy flavor to the mixture.
- Fresh herbs – Parsley and cilantro.
- Spices – Ground cumin, smoked paprika, salt, and pepper.
- Baking soda
- All-purpose flour – Helps hold the mixture together.
- Olive oil
For the Tzatziki:
- Greek yogurt – Use regular unflavored Greek yogurt.
- Cucumber – Grated then squeezed dry to remove any excess liquid.
- Garlic
- Lemon juice – Fresh lemon juice helps to brighten the flavor of the tzatziki.
- Olive oil
- Dill – Dill is a key ingredient in tzatziki so I always recommend going with finely chopped fresh dill vs dried dill.
- Salt & pepper
Falafel Wrap Assembly:
- Pita wraps – Falafel wraps are traditionally made in large pita wraps.
- Veggies – Feel free to add your favorites but I enjoy pickled onions, pickled radishes, shredded lettuce (or baby greens), and halved cherry tomatoes.
- Feta cheese – This is optional but I love the salty flavor it adds.
How To Make Falafel Wraps
It takes about 30 minutes to make this homemade falafel recipe! The printable instructions can be found in the recipe card below.
- Make the chickpea mixture. Pulse the cooked chickpeas, onion, garlic, herbs, seasonings, baking soda, and flour until combined but slightly chunky. Refrigerate for 15 minutes.
- Cook the falafel. Form 1.5 inch wide round falafel balls. Fry the falafel mixture (working in batches) in olive olive for 3-4 minutes per side, until crispy and golden brown. Transfer to a paper towel-lined plate.
- Make the tzatziki. Combine the tzatziki ingredients in a bowl. Season with salt and pepper to taste.
- Assemble the falafel wraps. Warm the flatbreads or pita slightly. Top with a generous layer of tzatziki, followed by falafel, the veggies, and crumbled feta. Finish with fresh herbs and an extra drizzle of tzatziki. Wrap or fold depending on the bread or wrap being used. Enjoy!
Baking Method
Preheat your oven to 350°F. Lightly spray a sheet pan with oil. Bake for 8 minutes. Flip over, then bake an additional 7-12 minutes until they’re golden brown and cooked through.
Tips & Tricks
Here are a few key tips for making this falafel recipe.
- Rinse the chickpeas. When using canned chickpeas, be sure to rinse and drain them well to remove the chickpea liquid and saltiness.
- Let the chickpea mixture chill. Don’t skip the step of letting the blended chickpea mixture refrigerate for 15 minutes. It may seem like an extra step but it’s key in making falafel that don’t fall apart.
- Drain the cucumber well. When making the tzatziki, be sure to squeeze out as much water as possible from the grated cucumber. Cucumbers hold a lot of water and will make the sauce runny.
- Customize the wraps. Feel free to adjust the wrap ingredients to your preferences. Tomato and onion are standard toppings but anything goes. I like to add a variety of tangy or pickled flavors and different textures.
Serving Suggestions
Falafel can be used to make wraps, at noted above, or served as an appetizer dipped in tzaztiki.
The falafel wraps make a filling and healthy lunch or dinner on their own. Feel free to serve with extra tzatziki and pita. It’s also very common to see them served with french fries, either on the side or in the wrap itself. A Falafel sandwich topped with tahini sauce and a side of hummus (or Mediterranean quinoa salad) is another great option
How To Store & Reheat Leftovers
Once assembled, the falafel wraps should be enjoyed immediately. However, the tzatziki and falafel can be stored separately.
- Fridge. Store leftover falafel in an airtight container in the fridge for 3-4 days. Tzatziki can be stored in a separate container for 2-3 days.
- Freezer. Let the falafel cool completely then transfer to a freezer safe container. They can be reheated from frozen in the air fryer or thawed overnight in the fridge.
- Reheat. Reheat leftover falafel in the air fryer or microwave. The air fryer produces crispier results.
Falafel Recipe
Ingredients
For the Falafel:
- 1 ½ cups chickpeas from a can or home cooked
- ½ small red onion chopped
- 2 cloves garlic minced
- ¼ cup fresh parsley chopped
- ¼ cup fresh cilantro chopped
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon baking soda
- 2 Tablespoons all-purpose flour
- Salt & black pepper to taste
- 2 Tablespoons olive oil
For the Tzatziki:
- ½ cup Greek yogurt
- ½ small cucumber grated & squeezed dry
- 1 clove garlic minced
- 1 Tablespoon fresh lemon juice
- 1 Tablespoon olive oil
- 1 Tablespoon fresh dill finally chopped
- Salt & black pepper to taste
For Assembly:
- 4 large flatbreads/pita wraps
- ½ cup pickled onions
- ½ cup pickled radishes
- ½ cup shredded lettuce or baby greens
- ½ cup cherry tomatoes halved
- ¼ cup crumbled feta cheese optional
- Fresh herbs to garnish
Instructions
- In a food processor, pulse the cooked chickpeas, onion, garlic, herbs, cumin, paprika, baking soda, flour, salt, and pepper until combined but still slightly chunky. Refrigerate for 15 minutes to set.
- Form small round patties (about 1.5 inches wide). Heat the olive oil in a pan over medium heat and cook the falafel for 3-4 minutes per side until crispy and golden brown. Drain on a paper towel placed on a plate.
- Mix Greek yogurt, grated cucumber, garlic, lemon juice, olive oil, and herbs to make the tzatziki sauce. Season with salt and pepper.
- Warm the flatbreads slightly.
- Spread a generous layer of tzatziki.
- Add the falafel, shredded lettuce or greens, cherry tomatoes, pickled onions, radishes, and crumbled feta.
- Garnish with fresh herbs and an extra drizzle of tzatziki.
- Wrap or fold depending on the type of bread you are using, and serve immediately.
Last Step:
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