Mediterranean Falafel Wrap

Homemade Mediterranean Falafel Wrap with crispy falafel, fresh veggies, feta, and tahini sauce, wrapped in parchment on a marble surface, featured on FoodForYourGood.com — Crispy falafel, tangy feta, and creamy tahini sauce make this Mediterranean Falafel Wrap a perfect quick meal.

The Mediterranean Falafel Wrap is a fresh, vibrant meal that captures the heart of Middle Eastern street food while keeping things simple for home cooking. Warm tortillas hold crisp golden falafel, creamy tahini-yogurt sauce, crunchy vegetables, and tangy feta, all rolled into one irresistible bite. Because the recipe comes together in less than an hour, it’s a fantastic option for quick lunches, meal prep, or weeknight dinners.

Falafel has long been a staple across the Middle East, believed to have originated in Egypt, where it was made from fava beans. Today, chickpeas are more common, lending a nutty, hearty base that pairs beautifully with fragrant herbs and spices. When wrapped with fresh veggies and a drizzle of sauce, it becomes the ultimate handheld meal.

Every bite of this wrap is perfectly balanced: crispy falafel, cool cucumbers, juicy tomatoes, and a creamy tang that ties it all together. Easy to make, endlessly satisfying, and packed with flavor—this wrap will quickly become a new favorite in your kitchen.

Recipe Yield: 4 servings

INGREDIENTS

4 large flour tortillas or lavash wraps
1 can (15 oz) chickpeas, rinsed and drained
1 cup fresh parsley leaves, packed
1 cup shredded lettuce
1 medium tomato, thinly sliced
½ small cucumber, thinly sliced
½ small red onion, thinly sliced
½ cup crumbled feta cheese
½ cup plain Greek yogurt
½ cup fresh cilantro leaves
3 garlic cloves, minced
½ small red onion, roughly chopped
1 tsp ground cumin
1 tsp ground coriander
½ tsp smoked paprika
½ tsp baking powder
3 tbsp all-purpose flour
½ tsp kosher salt
¼ tsp black pepper
4 tbsp olive oil, divided
2 tbsp tahini
2 tbsp lemon juice
1 tbsp water

INSTRUCTIONS

1. Make the falafel mixture:
In a food processor, combine chickpeas, parsley, cilantro, garlic, onion, cumin, coriander, paprika, baking powder, flour, salt, and pepper. Pulse until mixture is coarse but holds together when pressed.

2. Shape and chill:
Scoop heaping tablespoons of mixture, roll into small patties or balls, and place on a tray. Refrigerate 20 minutes to firm up.

3. Cook the falafel:
Heat 3 tbsp olive oil in a skillet over medium heat. Cook falafel in batches, 3–4 minutes per side, until golden brown and crisp. Transfer to paper towel–lined plate.

4. Make the sauce:
In a small bowl, whisk together Greek yogurt, tahini, lemon juice, water, and remaining 1 tbsp olive oil until smooth. Adjust thickness with more water if needed.

5. Assemble the wraps:
Warm tortillas or lavash slightly. Spread sauce down the center, add lettuce, tomato, cucumber, onion, feta, and falafel. Drizzle with extra sauce.

6. Fold and serve:
Fold sides over and roll tightly into a wrap. Slice in half and serve immediately.

Helpful Tips to Perfect This Recipe

Chill the falafel mixture: Resting it before cooking helps the patties hold together better and creates a crispier crust.
Use a hot skillet: Medium heat with enough oil ensures golden, crunchy falafel without drying them out.
Balance the fillings: Add plenty of fresh vegetables for crunch, creamy sauce for moisture, and feta for tang to make each bite satisfying.

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