Ingredients
Tzatziki Sauce
- 1/4 cup Cucumber rough chopped
- 1/4 cup Greek yogurt
- 1 clove Garlic
- 1 TBSP Extra-virgin olive oil
- 1/2 tsp Lemon juice
- 1/2 tsp Fresh dill
- Salt to taste
Falafel
- 1/2 cup Chickpeas drained
- 1/4 cup Red onion rough chopped
- 1 clove Garlic
- 1/4 tsp Ground cumin
- 1/4 tsp Lemon juice
- 1/4 tsp Paprika
- 1/4 cup Fresh parsley
- 1/3 tsp Salt
- Black pepper to taste
- 1.5 TBSP All-purpose flour
- 1/2 tsp Baking powder
- 1 tsp Sesame seeds
- 3 cups Canola oil for deep frying
Wrap
- 2 large Tortilla wraps
- 1 cup Romaine lettuce shredded
- 1/4 cup Red onion thinly sliced
- 1/2 cup Grape tomatoes halved
- ¼ cup Feta cheese diced
- 1 cup Pickles sliced
Carrots and Hummus
- 1 cup Carrots peeled and cut into sticks or baby carrots
- 1/2 cup Hummus
Watermelon Lime Chia Fresca
- 2 cups Watermelon cubed seeds removed
- 1/2 cup Lime juice
- 16 oz Water
- 2 TBSP Maple syrup or honey (your choice)
- 1/2 tsp Chia seeds
- pinch Salt
- 2 sprigs Fresh mint for garnish
Instructions
- Prepare all ingredients as instructed in the ingredient list.
- Make the tzatziki sauce: In a blender or food processor, combine cucumber, Greek yogurt, garlic, olive oil, lemon juice, dill, and a pinch of salt. Blend until smooth. Taste and adjust seasoning, then refrigerate until ready to use.
- Prepare the falafel mixture: Drain and pat dry the chickpeas. In a food processor, pulse chickpeas, red onion, garlic, cumin, lemon juice, paprika, parsley, salt, and black pepper until a coarse, thick paste forms. Scrape down the sides as needed.
- Transfer the falafel mixture to a bowl. Stir in flour, baking powder, and sesame seeds until fully combined. If too wet, add a little more flour. Cover and refrigerate for 20 minutes to firm up.
- After chilling, shape the mixture into evenly sized balls or discs. Heat canola oil in a deep saucepan over medium heat until it reaches 350°F (177°C). Fry falafel in batches, turning as needed, until golden brown and crisp (about 3–4 minutes per batch). Remove with a slotted spoon and drain on paper towels.
- Make the watermelon lime chia fresca: In a blender, combine watermelon, lime juice, water, maple syrup or honey, chia seeds, and a pinch of salt. Blend until smooth. Let sit for 5 minutes so the chia seeds bloom. Garnish with fresh mint.
- Assemble the wraps: Lay each wrap flat and layer with romaine lettuce, sliced red onion, falafel, grape tomatoes, feta, pickles, and a generous spoonful of tzatziki sauce. Fold in the sides and roll tightly into a wrap. Slice in half.
- Serve the wrap with carrots, hummus, and watermelon lime chia fresca.
Nutrition
Calories: 3485kcal | Carbohydrates: 73g | Protein: 18g | Fat: 356g | Saturated Fat: 29g | Polyunsaturated Fat: 99g | Monounsaturated Fat: 222g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 1602mg | Potassium: 1186mg | Fiber: 13g | Sugar: 33g | Vitamin A: 14958IU | Vitamin C: 58mg | Calcium: 389mg | Iron: 5mg
Falafel Wrap
Ingredients
Tzatziki Sauce
- 1/4 cup Cucumber rough chopped
- 1/4 cup Greek yogurt
- 1 clove Garlic
- 1 TBSP Extra-virgin olive oil
- 1/2 tsp Lemon juice
- 1/2 tsp Fresh dill
- Salt to taste
Falafel
- 1/2 cup Chickpeas drained
- 1/4 cup Red onion rough chopped
- 1 clove Garlic
- 1/4 tsp Ground cumin
- 1/4 tsp Lemon juice
- 1/4 tsp Paprika
- 1/4 cup Fresh parsley
- 1/3 tsp Salt
- Black pepper to taste
- 1.5 TBSP All-purpose flour
- 1/2 tsp Baking powder
- 1 tsp Sesame seeds
- 3 cups Canola oil for deep frying
Wrap
- 2 large Tortilla wraps
- 1 cup Romaine lettuce shredded
- 1/4 cup Red onion thinly sliced
- 1/2 cup Grape tomatoes halved
- ¼ cup Feta cheese diced
- 1 cup Pickles sliced
Carrots and Hummus
- 1 cup Carrots peeled and cut into sticks or baby carrots
- 1/2 cup Hummus
Watermelon Lime Chia Fresca
- 2 cups Watermelon cubed seeds removed
- 1/2 cup Lime juice
- 16 oz Water
- 2 TBSP Maple syrup or honey (your choice)
- 1/2 tsp Chia seeds
- pinch Salt
- 2 sprigs Fresh mint for garnish
Instructions
- Prepare all ingredients as instructed in the ingredient list.
- Make the tzatziki sauce: In a blender or food processor, combine cucumber, Greek yogurt, garlic, olive oil, lemon juice, dill, and a pinch of salt. Blend until smooth. Taste and adjust seasoning, then refrigerate until ready to use.
- Prepare the falafel mixture: Drain and pat dry the chickpeas. In a food processor, pulse chickpeas, red onion, garlic, cumin, lemon juice, paprika, parsley, salt, and black pepper until a coarse, thick paste forms. Scrape down the sides as needed.
- Transfer the falafel mixture to a bowl. Stir in flour, baking powder, and sesame seeds until fully combined. If too wet, add a little more flour. Cover and refrigerate for 20 minutes to firm up.
- After chilling, shape the mixture into evenly sized balls or discs. Heat canola oil in a deep saucepan over medium heat until it reaches 350°F (177°C). Fry falafel in batches, turning as needed, until golden brown and crisp (about 3–4 minutes per batch). Remove with a slotted spoon and drain on paper towels.
- Make the watermelon lime chia fresca: In a blender, combine watermelon, lime juice, water, maple syrup or honey, chia seeds, and a pinch of salt. Blend until smooth. Let sit for 5 minutes so the chia seeds bloom. Garnish with fresh mint.
- Assemble the wraps: Lay each wrap flat and layer with romaine lettuce, sliced red onion, falafel, grape tomatoes, feta, pickles, and a generous spoonful of tzatziki sauce. Fold in the sides and roll tightly into a wrap. Slice in half.
- Serve the wrap with carrots, hummus, and watermelon lime chia fresca.
Nutrition
Calories: 3485kcalCarbohydrates: 73gProtein: 18gFat: 356gSaturated Fat: 29gPolyunsaturated Fat: 99gMonounsaturated Fat: 222gTrans Fat: 1gCholesterol: 18mgSodium: 1602mgPotassium: 1186mgFiber: 13gSugar: 33gVitamin A: 14958IUVitamin C: 58mgCalcium: 389mgIron: 5mg
Tried this recipe?Let us know how it was!