These HEALTHY Falafel Wraps are topped with cherry tomatoes, cucumbers, pickled onions, dill and dollops of creamy garlic yogurt sauce.
Fresh and healthy is on the menu with these chickpea falafel wraps packed with veggies! The summer sunshine makes veggie-based sandwiches taste extra delicious! Pair this with a Mint Watermelon Aqua Fresca for the ultimate summer lunch!
To make these healthy falafel wraps:
Start by prepping all the toppings you would like to include. I highly recommend both the pickles and the pickled red onions – there is something about pickled veggies that elevates sandwiches like these. These pickled red onions can be made in about 15 minutes – so no worries if you don’t have any in your fridge!
Next, make falafel patties by blending canned chickpeas with some heat from Sriracha, fresh parsley and spices. A few minutes in a cast iron skillet with olive oil and you have quick + easy smashed falafel patties. I like doing it this way because it’s so much easier that forming balls and trying to pan fry all the sides and heat the middles at the same time.
Step by Step Photos – Falafel Patties
You can easily make this gluten free and/or vegan by using GF flour and using a plant based yogurt substitute.
These are VERY filling wraps. Especially if you use naan bread which is thicker bread. With the addition of a side of fruit, you could easily divide these wraps in half to make additional servings.
These HEALTHY Falafel Wraps are topped with cherry tomatoes, cucumbers, pickled onions, dill and dollops of creamy garlic yogurt sauce.
- 4 Pita or Naan bread wraps
- 2 cups salad greens
- 1 cup cherry tomatoes, halved
- 2 cups cucumbers, chopped
- 4 Tbsp fresh dill, chopped
- 1/2 cup pickled red onion
- 1/2 cup chopped dill pickles
- 1 6 oz container greek yogurt or dairy free yogurt
- 2 tsp lemon juice
- 1/2 tsp garlic powder
- 1/2 tsp Kosher salt
- dash of pepper
- drizzle of olive oil
- water to thin sauce, if needed
- 2 cups canned chickpeas
- 1 Tbs tapioca starch, all-purpose or GF flour
- 1 Tbs Sriracha
- 1/2 tsp cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 Tbs fresh parsley, chopped
- 1/2 tsp Kosher salt
- olive oil, for frying
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Prep and chop all desired toppings. Set aside.
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While the falafel is cooking, heat oven to 200 F and keep the naan or your wrap of choice warm until ready to use.
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Combine yogurt, lemon juice, garlic powder and salt + pepper in a small bowl. Drizzle with olive oil. Set aside.
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Add all ingredients into a food processor and pulse until well combined.
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Using your hands, roll mixture into balls, about two tablespoons each, until it is used up (makes about 12 falafel patties – 3 per wrap).
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Coat bottom of skillet with a heavy drizzle of olive oil. Heat over medium-high.
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Place 1/4 cup rounds of fritter batter into skillet (I like to use an ice cream scoop). Flatten and shape slightly with spatula.
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Cover and cook on one side for 4-5 minutes.
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Flip and then cook uncovered 4-5 minutes longer.
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Divide falafel and toppings between the four wraps. Dollop with Garlic Yogurt Sauce. Enjoy!
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