Mediterranean Falafel Wrap

About This Recipe

The Mediterranean Falafel Wrap proves vegetarian food can be every bit as bold, satisfying, and crave-worthy as any meat-based meal. Crispy fried balls made from ground chickpeas and fresh herbs, wrapped inside warm pita bread with creamy tzatziki, roasted red peppers, fresh cucumber, and bright herb leaves — this wrap is vibrant in both flavour and colour.

Our insistence on starting with the right chickpeas makes all the difference. We've perfected the canned chickpea version for those short on time, and the results are genuinely excellent. This is a recipe that rewards patience during forming and frying: take your time, keep the oil at the right temperature, and you'll be rewarded with falafel that are deeply golden outside, tender and herb-flecked within.

Making the Falafel Mixture

Drain your chickpeas thoroughly and pat them as dry as possible. Excess moisture is the enemy of good falafel — too much water in the mixture and your falafel will fall apart in the oil. Add the chickpeas to a food processor along with roughly chopped onion, garlic, fresh parsley, fresh cilantro, ground cumin, ground coriander, cayenne, salt and black pepper. Pulse — do not blend smooth. You want a coarse, slightly grainy texture. Over-processing produces dense, gluey falafel.

Transfer to a bowl and stir in flour, one tablespoon at a time, until the mixture holds together when pressed but is not sticky. Refrigerate for at least 30 minutes — this resting period is essential for the mixture to firm up and flavours to meld.

Shaping and Frying

With lightly oiled hands, form the mixture into balls roughly the size of a large walnut — about 3cm in diameter. Fry in batches in at least 5cm of neutral oil over medium-high heat — never overcrowd the pan, as this drops the oil temperature and leads to greasy results. Fry for 3 to 4 minutes per side until deep golden brown. Transfer to paper towels and season immediately with fine salt.

For a lighter version, brush falafel with oil and bake at 200°C for 25 to 30 minutes, flipping halfway. Less crispy than fried but still genuinely delicious.

The Tzatziki

Grate half a cucumber and squeeze out all liquid by wrapping in a clean towel and twisting firmly. Combine with 200g full-fat Greek yogurt, 1 minced garlic clove, 1 tablespoon fresh dill, 1 tablespoon olive oil, and a squeeze of lemon juice. Season generously with salt. The tzatziki should be thick, cool, and intensely garlicky. Keeps in the fridge for up to 3 days.

Assembling the Wrap

Warm your pita breads in a dry pan for 30 seconds per side or directly over a gas flame until slightly charred and puffed. Spread a generous layer of tzatziki across the bread. Layer on roasted red pepper strips, diced cucumber, halved cherry tomatoes, and 4 to 5 hot falafel balls. Tuck in a few fresh mint leaves. A drizzle of extra tzatziki over the top finishes it perfectly.