This isn’t necessarily a weekday lunch project. But get to work on this recipe over weekend, and you can enjoy this healthy lunch idea all week long. The falafel keeps quite well in the refrigerator, and you can even double the recipe and freeze some for later use.
Then take your pick — wrap them into a tortilla, sandwich everything on bread, or toss atop of salad.
These wraps do require several steps. But don’t let that deter you. Besides the actual falafel-making, the majority of the prep simply requires a little chopping, mixing, and assembly. You’ll be making a quick-pickled onion — easy. A cucumber-tomato salad — also easy. And a Tahini Tzatziki Sauce, which just requires the whisking of a few ingredients in a bowl.
As for the falafel, your food processor will do most of the work for you. And since these are baked, there’s no messy frying situation to manage.
That being said, these aren’t your traditional falafel balls. They’re a little more tender, while less crispy and greasy. But they’re rich in flavor, and paired with the crunch of the onions and cucumber-tomato salad, and the creaminess of the Tahini Tzatziki Sauce (go heavy on the sauce!), they make for the ultimate lunchtime wrap. Enjoy.
Baked Falafel Wraps with Tahini Tzatziki Sauce
- January 26, 2022
- Serves 4; Yields 12-15 falafel patties
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Ingredients
- For the Quick Pickled Onions
- 1 red onion, thinkly sliced
- 1/2 cup apple cider vinegar
- 2 Tbsp. water
- 1/2 tsp. salt
- 1 Tbsp. sugar
- For the Tahini Tzatziki Sauce
- 3 garlic cloves, minced
- 1/4 tsp salt
- 1/8 tsp pepper
- 3 Tbsp lemon juice
- 1/3 cup yogurt
- 2 Tbsp Greek yogurt
- For the Falafel
- 4 cloves garlic
- 2 (14.5-ounce) cans chickpeas, drained (try to eliminate as much liquid as possible)
- 1 Tbsp. olive oil
- 1 lemon, juiced
- 1 Tbsp. cumin
- 1 1/2 tsp. salt
- 2 tsp. baking powder
- 2/3 cup cilantro or parsley, or half and half
- Assembly/Toppings
- 1 cucumber, chopped
- 1 cup cherry tomatoes, chopped
- 1-2 Tbsp. parsley or dill
- Salt and pepper, to taste
- Olive oil, to drizzle
- 4 whole wheat wraps
Directions
- Step 1
- For the onions, whisk the vinegar, water, salt and sugar, until sugar is dissolved. Stir in onions, and set aside.
- Step 2
- Step 3
- For the Tahini Tzatziki Sauce, whisk all ingredients together in a bowl. Set aside.
- Step 4
- Step 5
- Preheat oven to 375. Line a baking sheet with parchment paper, and lightly grease with olive oil.
- Step 6
- Step 7
- In a food processor, process garlic. Add chickpeas, lemon, cumin, and salt. Pulse until mixture is crumbly, pausing to scrape down the sides with a spatula, as needed. Add herbs and baking soda, and pulse just until mixture is combined.
- Step 8
- Step 9
- Use your hands to shape mixture into 12 to 15 (½-inch thick) patties. Bake on lower rack for 40 minutes, flipping halfway, or until both sides are golden brown.
- Step 10
- Step 11
- While falafel is baking, grab a bowl and toss together the cucumbers, tomatoes and parsley/dill. Drizzle with olive oil, and season with salt and pepper.
- Step 12
- Step 13
- When falafel are baked, grab your tortillas. Spread a generous layer of the Tahini Tzatziki Sauce on each tortilla. Add two to three falafel patties. Top with cucumber-tomato salad and a handful of quick-pickled onions. Roll, and eat.
