Easy Falafel Wrap

Easy Falafel Wrap Pita Tzatziki Salad is my go to dinner when I want something that feels fresh and filling, but I also do not want to stand at the stove forever. You know those days when you are hungry right now, but you still want a meal that tastes like you tried? This is that recipe. It is crunchy, creamy, herby, and a little messy in the best way. I usually make a quick batch of tzatziki, toss a simple salad, warm some pita, and suddenly it feels like I ordered takeout. If you have ever stared into the fridge hoping a real meal will appear, this one saves the day.

What is falafel?

Falafel is a classic Middle Eastern fritter made mostly from chickpeas (or sometimes fava beans), plus herbs, garlic, and warm spices. Think of it like a savory bite that is crisp on the outside and tender in the middle. When it is good, it is not dry at all, and it has that unmistakable green speckled inside from fresh herbs.

I love falafel because it is naturally vegetarian, super satisfying, and it plays nicely with so many toppings. It also has that comfort food vibe, but when you tuck it into pita with salad and sauce, it feels bright and balanced.

If you are into these crunchy, herby salad situations, you would probably also love this easy fattoush salad with crispy pita. It is basically the salad cousin of this wrap, and I make it a lot in warm weather.

Making tzatziki sauce

Tzatziki is one of those sauces that makes everything taste like a meal. Creamy yogurt, cool cucumber, garlic, lemon, and dill (or mint) come together fast, and it instantly gives the wrap that refreshing bite.

My quick tzatziki formula

Here is how I do it at home, no fuss:

Ingredients:

• 1 cup plain Greek yogurt
• 1 small cucumber, grated
• 1 small garlic clove, finely grated or minced
• 1 to 2 teaspoons lemon juice
• 1 tablespoon chopped dill or mint
• Salt and pepper
• Optional: a drizzle of olive oil

The one step that matters: squeeze the grated cucumber in a clean towel or paper towels. If you skip that, your sauce can turn watery and sad. I learned that the hard way after a very soggy pita situation.

Stir everything together, taste it, and adjust. If it tastes flat, it usually needs more salt or lemon. If it tastes sharp, add a spoonful more yogurt.

If you like wraps with creamy sauces, you might want to peek at this easy gyro sandwich with homemade tzatziki wrap too. It is a different vibe, but that sauce love is the same.

How to Make Falafel

I am going to be real with you. There are two routes here, and both are valid depending on your day.

Route 1: use store bought falafel (frozen or refrigerated). This is what I do on busy weeks. Just bake or air fry it until crisp.

Route 2: make your own. If you have a food processor and a little time, homemade falafel is so worth it. It tastes fresher and the texture is incredible.

Homemade falafel basics that actually work

What you will need: chickpeas, herbs, onion, garlic, a little flour, and spices. Traditionally, you use dried chickpeas that have been soaked overnight, not canned. Soaked chickpeas help the falafel hold together and stay fluffy inside.

Simple ingredient list:

Soaked chickpeas, parsley, cilantro, onion, garlic, cumin, coriander, salt, pepper, a pinch of baking powder, and 2 to 3 tablespoons flour or chickpea flour.

Quick directions:

Blend everything until it looks like coarse sand that clumps when pressed. Chill the mixture for 30 minutes if you can, because it firms up and shapes better. Form small balls or patties, then bake, air fry, or pan fry until deep golden and crisp.

My personal tip: do not over blend into hummus. If it turns into a smooth paste, the falafel can get dense. You want texture.

Also, if you are feeding people, make a little extra. Falafel disappears fast. I swear I turn around and someone has “taste tested” half of them.

And since we are talking about easy lunches, this avocado chicken salad wrap is another favorite when I want something handheld and filling, just in a totally different flavor direction.

“I made this for a quick weeknight dinner and my picky teen actually asked for seconds. The tzatziki was the magic. I am saving this one.”

Serving Suggestions

This is where the fun happens. The whole point of Easy Falafel Wrap Pita Tzatziki Salad is that you can build it how you like it, depending on what is in your fridge.

My favorite way to assemble the wrap

• Warm pita or flatbread (warm bread is non negotiable in my house)
• A generous swipe of tzatziki sauce
• 2 to 4 hot falafel pieces
• Crunchy salad mix (lettuce, cucumbers, tomatoes, red onion)
• Something tangy like pickles or pickled onions
• Optional extras: feta, olives, hot sauce, or a drizzle of olive oil

If you do not want a wrap, turn it into a bowl. I do this when I am out of pita or I want to meal prep. Salad base, falafel, tzatziki, and maybe a scoop of hummus if I have it.

If you are making this for friends, set everything out and let people build their own. It takes the pressure off, and everyone gets exactly what they want.

Also, if you are in a protein mood and want something completely different but still super simple, this bacon wrapped air fryer chicken breast is surprisingly easy and feels a bit special.

One more thing. If you are packing lunch, wrap it in foil, keep the tzatziki on the side, and you will avoid the dreaded soggy bread. I learned that after one too many sad desk lunches.

Storage Tips

Easy Falafel Wrap Pita Tzatziki Salad is best when everything is fresh, but you can absolutely prep it in a smart way so future you is very happy.

Falafel: Keep cooked falafel in a sealed container in the fridge for up to 4 days. Reheat in the oven or air fryer to bring back the crisp. Microwave works, but it softens the outside.

Tzatziki: Store it in the fridge in a sealed container for 3 to 4 days. If it looks a little watery the next day, just stir it. That is normal from the cucumber.

Salad: If you are prepping ahead, keep chopped tomatoes separate if you can since they can make things wet. I usually store crunchy greens in one container, chopped veggies in another, and then assemble when I am ready.

Pita: Keep pita sealed at room temp for a couple days, or freeze it. Reheat straight from frozen in a toaster oven.

And if you are the kind of person who likes a reliable sandwich filling in the fridge, this tuna egg salad recipe is a solid one to rotate in for quick lunches.

One more quick note. If you are making homemade falafel mixture (uncooked), you can refrigerate it for about 24 hours. After that, it can start to discolor a bit from the herbs. It still tastes fine, it just does not look as bright.

Common Questions

Can I use canned chickpeas for falafel?

You can, but the texture is trickier and they can fall apart more easily. If you do use canned, dry them really well and add a bit more flour. Personally, I prefer soaked dried chickpeas when I have time.

How do I keep my falafel from being dry?

Do not over bake them, and do not over blend the mix into paste. Also, adding enough herbs and a tiny pinch of baking powder helps keep the inside tender.

What is the best bread for this wrap?

Soft pita is the classic choice, but flatbread, naan, or even a tortilla works. Just warm it first so it bends without cracking.

Can I make this dairy free?

Yes. Use a thick dairy free yogurt for the tzatziki. The rest of the wrap is naturally dairy free unless you add feta.

How do I stop the wrap from getting soggy?

Keep tzatziki on the side until you are ready to eat, or spread a thin layer and pile the greens in the middle as a barrier. Also, make sure your salad is not dripping wet.

A quick send off before you start cooking

If you make this once, you will see why I keep coming back to Easy Falafel Wrap Pita Tzatziki Salad. It is flexible, it is comforting, and it somehow feels both hearty and fresh at the same time. If you want another version to compare flavors, check out Falafel Wrap with Tzatziki Sauce – Yummy Addiction for more inspiration. Now grab that pita, do not skimp on the tzatziki, and let it be a little messy. That is how you know it is going to be good.