This post may contain affiliate links. Please see our disclosure policy.
I know you can buy them in the supermarket, but once you have tried my Baked Herby Falafel Wraps with Tzatziki there is no going back. Imagine garlicky, herby, spiced falafels, coated in nutty sesame seeds, served with a delicious tzatziki. Trust me, you need to try these…
These Baked Herby Falafel Wraps are actually super simple to make. All you have to do is drain the chickpeas, then blitz, shape and bake! Traditionally, falafels are deep-fried, but baking them in the oven makes them a bit healthier and keeps them fuss-free. I serve them with tzatziki, slaw and a wrap, but they are super versatile. They make a brilliant snack with the tzatziki dip. Or I often serve them alongside delicious salads and my Creamy Hummus with Roasted Vegetables.
Table of Contents
Why you will love this recipe:
- They are so easy to make – despite what you might think about homemade falafels.
- They are nutritious, full of fibre and plant foods to support your gut health.
- They are ideal for a healthy snack, party food canapé, simple lunch or supper.
- Each of the elements can be made ahead. Just bake the falafels and reheat the wraps before serving (or serve cold).
- They are so versatile. Enjoy getting creative with different beans/pulses and herbs.
- They are vegetarian.
Ingredients:
Full recipe can be found in the printable recipe card at the bottom of the post, just scroll down!
Jarred chickpeas – I love jarred chickpeas as they have great texture and flavour but canned/tinned chickpeas also work well too.
Ground spices – you will need a combination of allspice, cumin and chilli.
Greek yoghurt – always opt for full-fat yoghurt for the best results.
Dried mint – using dried mint is a super handy hack for making tzatziki. You can also use fresh mint if you’d rather.
Substitutions and Variations:
Beans and pulses: I use chickpeas in this recipe, but all sorts of beans and pulses work – butter beans, cannellini beans, black beans. Whichever you use, make sure they are drained well before blitzing.
Spice: add a pinch of cayenne, dried chilli flakes or tsp of smoky paprika. Alternatively, blitz in a chilli (deseeded, if you like) to increase the heat.
Tortilla wraps: You can serve them with all sorts of flatbread or, less authentically, as a filling for rolls, panini or ciabatta.
Cooking Tips:
- Crispy falafels: if you like your falafels super crispy, brush with a little olive oil before baking.
- Taste: taste the slaw and tzatziki as you go and adjust the seasoning to suit your palate. I like the juice of a whole lime in my slaw but adjust depending on how tangy you like it.
Frequently Asked Questions
Traditionally, falafels are deep-fried balls (or patties) made from pulses, spices and herbs. Originating from Egypt, you can now easily find them in supermarkets, but I love making my own as you can experiment with different pulses, spices and herbs. Although deep-frying them makes them really crispy on the outside, my Baked Herby Falafel wraps are ideal when you want something fuss-free and a bit healthier. You can brush with a little oil before baking for extra crispiness.
Yes. Simply tip 200g dried chickpeas into a large bowl and pour over enough water to come at least 5 cm above the chickpeas. They will double in size as they soak so make sure you use a large enough bowl and enough water. Cover with cling film and leave to soak for 24 hours. Drain well before continuing with the recipe.
Other recipes you might enjoy:
You will love my Lamb Burgers with Tzatziki and Pesto. They are fuss-free, packed full of flavour and perfect on a weeknight with homemade potato wedges. My Chicken Souvlaki Pita is also not one to miss or try these Lamb Meatballs with Buttery Rice and Tzatziki. If you wanted another vegetarian recipe with chickpeas, my Trofie Pasta with Bursting Tomatoes, Chickpeas & Mozzarella is so tasty. Ideal for a quick lunch or easy supper. My Roasted Cauliflower and Chickpea Salad is another must-try that will totally change the way you cook cauliflower from now on…
Weeknight Supper
Chicken Flatbread with Yoghurt and Cherry Tomatoes
Easy Dinner Recipes
Chickpea Pasta
Chicken Recipes
Almond Butter Chicken Curry
Lunch Recipes
Courgette Corn Fritters
If you tried these Baked Herby Falafel Wraps or any other recipe on the site, please do leave a comment and let us know how it went!
Baked Herby Falafel Wraps with Tzatziki
Ingredients
For the Falafels:
- 400 g chickpeas, (drained weight should be 400g)
- 2 garlic cloves
- 1 tsp allspice
- 1 tsp cumin powder
- ½ tsp chilli powder
- 1 tsp baking powder
- 1 tsp sea salt
- 20 g bunch of mint
- 20 g bunch of parsley
- 2 tbsp sesame seeds
For the slaw:
- 1 large carrot, coarsely grated/julienned
- ½ small red cabbage, very finely shredded
- 1 lime, juiced
- Salt, to taste
For the tzatziki:
- 200 ml Greek yoghurt
- ⅓ cucumber, coarsely grated and drained
- ½ tsp dried mint
To serve:
- 4 tortilla wraps
- Hummus
- Tomato, sliced
- Ripe avocado, sliced
- Pomegranate seeds, to serve
- Freshly chopped herbs
Instructions
- Tip the drained chickpeas into a blender. Add the garlic, cumin, chilli powder, baking powder and salt. Next pop in the leaves and stalks of the mint and parsley. Blitz until you have a rough paste – you don’t want it to be completely smooth (the mix should still have some texture). Spoon into a bowl, cover and chill for 1 hour.
- Meanwhile, preheat the oven to 200C Fan.
- When ready to shape, tip the sesame seeds onto a plate in a single layer and line 1-2 baking trays with non-stick baking paper.
- Scoop out 18-20 spoonfuls of the herby falafel mix and shape into small balls. Roll in the sesame seeds to completely coat, then pop onto the prepared baking sheet trays. Flatten slightly into thick discs (or whichever falafel shape you wish to make).
- Bake for 15 minutes before removing from the oven and turning each falafel over. Return to the oven and bake for a further 10-15 minutes – or until golden.
- Meanwhile, make the slaw: in a large bowl mix together the carrot, red cabbage, lime juice and a pinch of salt. Taste and adjust the flavours accordingly. Set aside.
- Next, make the tzatziki: mix together the yoghurt, cucumber and dried mint until combined. Season to taste and mix again.
- To serve: place the warm tortillas onto serving plates. Spread with the hummus then top with a few Baked Herby Falafels. Arrange the sliced tomato and avocado on either side, then add a dollop of the homemade tzatziki. Garnish with pomegranate seeds and freshly chopped herbs of your choice. Enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Thanks – these falafel turned out perfectly and loved them with the slaw in a flatbread (didn’t have any wraps but it was great anyway)