Crispy Falafel Wrap with Tahini Yogurt Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-22 · Updated 2026-05-22

Golden fried falafel balls wrapped in warm flatbread with crisp vegetables and a creamy tahini yogurt sauce, perfect for a satisfying vegetarian meal. This middle eastern-inspired vegetarian (vegetarian) ready in about 60 minutes blends soaked overnight dried chickpeas, chopped fresh parsley, chopped fresh cilantro into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 450 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup, soaked overnight dried chickpeas
• 1/2 cup, chopped fresh parsley
• 1/2 cup, chopped fresh cilantro
• 1 small, quartered onion
• 3 cloves garlic cloves
• 1 1/2 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp baking powder
• 3 tbsp all-purpose flour
• 1 tsp salt
• 1/2 tsp black pepper
• for frying vegetable oil
• 1/2 cup plain Greek yogurt
• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 clove, minced for sauce garlic clove
• 4 pieces warm flatbreads
• 1/2, thinly sliced cucumber
• 1 large, sliced tomato
• 1/4, thinly sliced red onion

Instructions

1. Step 1: Drain 1 cup soaked dried chickpeas well. In a food processor, combine chickpeas, 1/2 cup chopped fresh parsley, 1/2 cup chopped fresh cilantro, 1 small quartered onion, 3 garlic cloves, 1 1/2 tsp ground cumin, 1 tsp ground coriander, 1 tsp baking powder, 3 tbsp all-purpose flour, 1 tsp salt, and 1/2 tsp black pepper. Pulse until coarse mixture forms, not a paste, scraping down sides as necessary.
2. Step 2: Shape the mixture into 16 small balls or patties, about 2 tbsp each. Refrigerate for 30 minutes to firm up.
3. Step 3: Heat vegetable oil in a deep pan to 350°F (175°C). Fry falafel in batches for 3-4 minutes until deep golden and crispy. Drain on paper towels.
4. Step 4: For the sauce, whisk together 1/2 cup plain Greek yogurt, 2 tbsp tahini, 1 tbsp lemon juice, and 1 minced garlic clove until smooth.
5. Step 5: To assemble, place 4 warm flatbreads on plates. Spread 2 tbsp tahini yogurt sauce on each, layer with 4 falafel balls, slices of 1/2 cucumber, 1 large tomato, 1/4 red onion, and sprinkle with 1/4 cup fresh mint leaves. Roll up tightly and serve immediately.