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Falafel Wrap with Greek Salad

Prep time: ~25 min | Cook time: ~15 min

How many people are you feeding?

**This will update grocery list and recipe quantities**

Ingredients

  • 1 15 oz can chickpea
  • 2 clove garlic
  • 1/2 whole shallot (Main wrap)
  • 1/2 bunch fresh parsley
  • 1/4 cup flour
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 2 tbsp olive oil (Main: cook falafel)
  • 4 whole pita bread
  • 1/2 cup tahini sauce
  • 2 whole tomato (Main wrap)
  • 1 whole cucumber (Main wrap)
  • 2 cup leafy greens
  • 1 whole cucumber (Side: Greek Salad)
  • 1/2 whole red onion (Side: Greek Salad)
  • 1 pint grape tomato (Side: Greek Salad)
  • 1 cup kalamata olive (Side: Greek Salad)
  • 6 oz feta cheese (Side: Greek Salad)
  • 2 tbsp red wine vinegar (Side: Greek Salad)
  • 1/2 whole lemon (Side: Greek Salad)
  • 1 tsp oregano (Side: Greek Salad)
  • 1/4 cup olive oil (Side: Greek Salad)

Tips & Substitutions

  • Optionally Add: grilled chicken strips
  • Make falafel mixture ahead of time and refrigerate to let flavors develop.

Instructions

  1. Prep: drain and rinse 1 15 oz can chickpea; peel and roughly chop 0.5 whole shallot; chop fresh parsley; slice tomatoes and cucumber for the wraps; halve grape tomatoes for the salad.
  2. In a food processor combine drained chickpeas, 2 cloves garlic, 0.5 whole shallot, 1/2 bunch fresh parsley, 1/4 cup flour, 1 tsp ground cumin, 1 tsp ground coriander, salt, and pepper. Pulse until mixture is coarse but holds together. Shape into 12 small patties.
  3. Heat 2 tbsp olive oil (Main: cook falafel) in a large skillet over medium-high heat. Cook falafel patties 3–4 minutes per side until golden and crisp. Transfer to a plate.
  4. Warm pita bread in oven or skillet 2–3 minutes until soft and pliable.
  5. Assemble wraps: place 3 falafel patties in each pita with 2 cup leafy greens, sliced tomato, sliced cucumber, and drizzle with 1/2 cup tahini sauce. Season with salt and pepper to taste.
  6. Side: Greek Salad – Chop 1 whole cucumber, 1 pint grape tomato, and 0.5 whole red onion. Combine with 1 cup kalamata olive and 6 oz feta. Whisk together 1/4 cup olive oil, 2 tbsp red wine vinegar, juice of 0.5 lemon, and 1 tsp oregano; pour over salad and toss to combine before serving.
  7. Serve falafel wraps with Greek salad on the side.