One of my favorite parts of a falafel wrap is the tzatziki. Actually, one of my favorite sauces ever is tzatziki. It is just so creamy, crisp, fresh and delicious. I am truly an obsessed fan. This creamy delight can also be used as a dip for veggies or pretzels, a sauce on a hamburger, salad or any other wrap or sandwich. Yeah, its that good.
Homemade Greek Yogurt Tzatziki
6 oz Plain Greek Yogurt
1/4 Lemon, juiced
1 Tbsp fresh Dill, chopped (or more if you’re crazy about dill like I am)
1/4 cup European Cucumber, chopped up small
Put yogurt into a bowl. Add all other ingredients to the bowl of yogurt and stir. Make sure all ingredients are combined well. Give your sauce a try, and add more ingredients as needed to your taste. Serve immediate or cover and store in the refrigerator.
1 can no salt added Chickpeas, drained
1/4 cup Italian Parsley, chopped
4 cloves garlic
1 Tbsp Red Onion, minced
1/4 wedge Lemon, juiced
1/4 cup Bread Crumbs
2 tsp Cumin
1/2 tsp Sea Salt
1/2 tsp Black Pepper
Small pinch of Cinnamon
3 slices of Whole Wheat Naan Bread
3 pieces of Romaine Lettuce
1/2 large Tomato, diced
Sliced red onion, as much or as little as you would like
Preheat the oven to 425 F. Place parsley and garlic into the barrel of a food processor. Process until cloves are minced. Add all remaining falafel ingredients into the food processor. Pulse until all ingredients are combined. Mixture should look a little “smooshy”.
To assemble your falafel wrap, I first put some tin foil on a plate to wrap up my naan warp (as I tend to stuff ‘em nice and full). Place your naan on the tinfoil and spread a layer of homemade tzatziki on the naan. Next lay down your lettuce followed by the thinly sliced red onion and diced tomato. Lastly, place your warm falafel on top and fold up the wrap, while wrapping the tinfoil tightly under and around. Tear the foil away as you eat your heavenly falafel wrap (kind of like a burrito).