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Prepare the falafel by pulsing the chickpeas, oats, parsley, garlic, cumin, coriander, salt, and pepper in a food processor until blended but still slightly textured.
Falafel Gyro with Yogurt-Tahini Sauce
Ingredients (for 2 servings)
- 1 whole — • 1 cup canned chickpeas, rinsed and drained
- 1 whole — • ¼ cup rolled oats
- 1 whole — • 2 tablespoons chopped parsley
- 1 whole — • 1 clove garlic
- 1 whole — • ½ teaspoon cumin
- 1 whole — • ½ teaspoon coriander
- 1 whole — • Salt and pepper, to taste
- 1 whole — • 1 tablespoon olive oil (for pan-frying)
- 1 whole — • ¼ cup plain Greek-style vegan yogurt
- 1 whole — • 1 tablespoon tahini
- 1 whole — • 1 teaspoon lemon juice
- 1 whole — • 1 small garlic clove, grated
- 1 whole — • Pinch of salt
- 1 whole — • 2 high-fiber whole wheat or gluten-free pita wraps
- 1 whole — • ½ cup shredded romaine or mixed greens
- 1 whole — • ¼ cup diced cucumber
- 1 whole — • ¼ cup chopped tomato
- 1 whole — • 2 tablespoons thinly sliced red onion
- 1 whole — • 1 tablespoon crumbled feta or dairy-free alternative
- 1 whole — Instructions
- 1 whole — Prepare the falafel by pulsing the chickpeas, oats, parsley, garlic, cumin, coriander, salt, and pepper together in a food processor until the mixture is blended but still has some texture. Shape into six small patties.
- 1 whole — Warm olive oil in a skillet over medium heat. Fry the falafel patties for about 3–4 minutes on each side, or until they’re crisp and golden.
- 1 whole — For the sauce, whisk together the yogurt, tahini, lemon juice, grated garlic, and a pinch of salt until smooth.
- 1 whole — To assemble, gently warm the pita wraps, then fill each with greens, cucumber, tomato, onion, and three falafel patties. Top with a drizzle of the yogurt-tahini sauce and sprinkle with feta if you like.
- 1 whole — Serve right away, optionally accompanied by a lemon wedge or some olives on the side.