Prep Time: 15 min.
Bake Time: 20-30 minutes
Enjoy tasty falafel made out of chickpeas and herbs, complemented with fresh veggies and a tangy yogurt sauce all wrapped up in pillowy soft and warm Rhodes flatbread.
8 Rhodes White Dinner Rolls, dough thawed to room temperature
1 15.5 oz can chickpeas, drained and rinsed
1/2 cup diced white onion
1 cup fresh parsley
1 cup fresh cilantro
1/4 cup water
1 Tbsp lemon juice
2 tsp baking powder
1 Tbsp cumin
1 tsp salt
5 cloves garlic, crushed
1/2 cup flour
tzatziki sauce (homemade option in the notes)
- In a blender or food processor, blend chickpeas, onion, parsley, cilantro and water until completely combined. Then add lemon juice, baking powder, cumin, salt, and garlic. Blend to combine. Add in flour and pulse again to combine.
- Heat a pan to medium heat and add oil to pan fry (2 Tbsp oil per 5 falafel). Portion falafel filling into 2 Tablespoon balls and fry on each side until golden brown. When frying the ball, it will slightly flatten to a thick disk shape. Fry all the portioned falafel and place it on a cooling rack over a paper towel to drain.
- Roll each dinner roll into a 5-inch circle or oval on a counter sprayed with non-stick cooking spray. Brush each side with olive oil. Heat pan to medium heat. Grill 30-45 seconds on each side or until baked through. Repeat with remaining rolls.
- Assemble wraps with ingredients to your liking.
Spray the pan between each flatbread. If the pan starts smoking it means it is too hot. Let it cool down a bit before grilling the next flatbread.
Homemade Tzatziki Sauce:
Combine 1 cup Greek yogurt, 2 Tbsp fresh chopped dill, 2 Tbsp diced cucumbers, 1 tsp crushed garlic, 2 tsp lemon juice, salt to taste. Let sit in the fridge while cooking falafel and flatbread.
If you would like this to be a vegan option, opt for no feta and use a vegan yogurt for the sauce.