Crunchy Lemon Falafel Wrap with Tzatziki (ve)

lemon falafel wrap

You can't beat a falafel wrap, especially when it's 100% plant-based! With delicious spices and zesty lemon, our falafel recipe makes for a delicious wrap, smothered in our homemade tzatziki sauce. This recipe is designed especially for schools, meaning it's as high in nutritional-value as it is budget-friendly.

  • Preparation Time: 15 minutes
  • Cooking Time: 20 minutes


Servings: 10 children

Basic falafel mix

  • 600 g
    chickpeas rinsed and drained
  • 2 lemons
    juice and zest
  • 120 g
    red onion finely chopped
  • 3 tsp
    garlic granules
  • 3 tsp
    ground cumin
  • 2 tsp
    onion granules
  • 0.5 tsp
  • 40 g
    chickpea flour
  • 1 tsp
    oil for greasing the tin

For the tzatziki

  • 200 g
    plant-based yoghurt
  • 140 g
    cucumber grated
  • 2 tsp
    dried mint
  • 0.25 tsp
    garlic granules
  • 0.25 tsp

For the wraps

  • 200 g
    lettuce leaves shredded
  • 350 g
    tomatoes sliced
  • 10
    wholemeal wraps/pitta bread


  1. Preheat the oven to 180°C.

  2. Roughly pulse all the falafel ingredients in a food processor or use a potato masher to combine. You don’t want to overblend it and make it too wet, but it needs to be sticky enough to bind together into balls.

  3. Roll the mixture into 30 x 20g balls/patties.

  4. Lightly grease a baking tray with the oil and lay the balls out on the tray.  Bake in the oven for 10 minutes and then flip the falafel and bake for another 10 minutes.

  5. To make the tzatziki combine all the ingredients together in a bowl.

  6. To assemble the wraps, layer with lettuce and slices of tomato. Place three falafel inside each wrap and top with a dollop of tzatziki. Wrap well and serve.

Courses: lunch
Cuisines: Middle Eastern
Keywords: lemon falafel wrap

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