Baked Falafel Wraps with Tzatziki
Nutrition per serving
Protein per 100 kcal: 3.8g · Energy from macros: 15% protein / 55% carbs / 29% fat
Ingredients
- 400g canned chickpeas, drained and rinsed
- 1 small red onion, chopped
- 2 garlic cloves
- 30g fresh parsley
- 1 tsp ground cumin
- 1 tsp ground coriander
- 2 tbsp plain flour
- 1 tbsp olive oil
- 2 large flatbread wraps
- 150g Greek yogurt
- 1/2 cucumber, diced
- 1 tomato, sliced
- Salt and black pepper, to taste
Instructions
Blitz the chickpeas, onion, garlic, parsley, cumin, coriander and flour in a food processor into a coarse mixture.
Shape the mixture into 8 small balls and brush them with olive oil.
Bake in a preheated oven at 200°C for 20-25 minutes until golden and crisp.
Stir the Greek yogurt with the diced cucumber and a pinch of salt to make the tzatziki.
Warm the flatbreads and layer on the tomato and fresh salad.
Add the hot falafel balls and a generous spoonful of tzatziki, roll up and serve straight away.
Baked falafel wraps with tzatziki are a filling vegetarian lunch — golden, crispy chickpea and herb falafel balls rolled in soft flatbread with fresh salad and cool tzatziki. They are a great choice among high protein vegetarian foods — look up the protein in chickpeas on our nutrition tool: https://nutricounter.net/tools/nutrition. Ready in about 40 minutes, and perfect for healthy weight gain.
