Easy Vegan Falafel Wrap with Yogurt Sauce
A delightful combination of crispy falafel balls, fresh vegetables, and a luscious yogurt sauce wrapped in a tortilla or pita, perfect for a quick and tasty meal.
Ingredients
For the Falafel
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 cup fresh parsley, chopped
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp baking powder
- Salt and pepper to taste
- ½ cup flour (or chickpea flour for gluten-free)
- Oil for frying
For the Yogurt Sauce
- ½ cup vegan yogurt
- 2 tbsp lemon juice
- 1 clove garlic, minced
- Salt to taste
- Optional: Fresh dill or mint for garnish
Wrap Components
- Pita or tortilla wraps
- Lettuce, sliced tomatoes, cucumbers, and your choice of vegetables
Instructions
Preparation of Falafel
- In a food processor, add the drained chickpeas, chopped onion, garlic, parsley, cumin, coriander, baking powder, salt, and pepper. Pulse until a coarse mixture forms, being careful not to over-pulse.
- Transfer the mixture to a bowl and gradually add flour until the dough is firm enough to hold its shape. Roll the mixture into balls or patties.
Cooking the Falafel
- Heat a generous amount of oil in a frying pan over medium heat. Carefully add falafel balls and fry until they are golden brown and crispy on all sides, about 3-4 minutes per batch. Remove and place on a paper towel-lined plate.
Making the Yogurt Sauce
- In a small bowl, mix together the vegan yogurt, lemon juice, minced garlic, and salt. For extra flavor, add fresh dill or mint if desired.
Assembling the Wrap
- Warm your pita or tortilla. Layer with lettuce, tomatoes, cucumbers, and then generously add the crispy falafel. Drizzle with yogurt sauce, fold the wrap, and enjoy!
Notes
Chill the mixture for at least 30 minutes before frying for easier shaping. Alternatively, bake the falafel at 400°F (200°C) for about 20 minutes. Store leftovers separately in an airtight container for up to 3-4 days.