Falafel Pita Wraps with Tahini Yoghurt Sauce
Crispy homemade falafel, crunchy veggies, and a creamy tahini yoghurt sauce come together in the perfect handheld meal!
Ingredients:
- 1 cup chickpeas, drained & rinsed
- ½ large onion, roughly chopped
- 3–4 garlic cloves
- 1 cup fresh parsley
- ½ cup fresh coriander
- 1 tsp cumin
- 1 tsp ground coriander
- ½ tsp cayenne, optional
- 1 tsp salt
- ½ tsp bicarbonate of soda
- 1–2 tbsp flour (or chickpea flour)
- Oil for frying
For the Tahini & Yoghurt Sauce
- ½ cup double thick plain yoghurt
- 1 Tbsp tahini
- 2–3 tbsp lemon juice
- 1–2 garlic cloves, minced
- ¼ cup cold water (adjust for consistency)
- Salt, to taste
To serve:
- 4 pita breads or wraps
- Chopped romaine or mixed greens
- Sliced cucumber
- Sliced tomatoes
- Pickled red onions
- Crumbled feta
How To Make Falafel Pita Wraps with Tahini Yoghurt Sauce
- In a food processor, add chickpeas, onion, garlic, herbs, and spices.
- Pulse until it forms a coarse, grainy mixture.
- Add bicarbonate of soda and flour, then pulse a few more times to combine.
- Refrigerate the mixture for 30–60 minutes to firm it up.
- Scoop small balls or patties, then heat some oil in a large nonstick pan or skillet.
- Fry falafel in batches for 3–4 minutes until golden brown and crispy.
- Drain on paper towels.
- For the sauce: In a bowl, whisk tahini, yoghurt, lemon juice, garlic, and salt.
- Slowly add cold water while whisking until smooth and creamy.
- Warm pita or wraps slightly, then layer greens, cucumber, tomato, and falafel.
- Drizzle generously with tahini sauce.
- Add pickles or feta if using.
- Roll up or fold into a pocket—and serve!