# What You’ll Need:
→ Falafel
01 - 2 (15-oz) cans chickpeas, drained and rinsed
02 - 1 small onion, roughly chopped
03 - 3 cloves garlic
04 - ½ cup fresh parsley leaves
05 - ½ cup fresh cilantro leaves
06 - 1 tsp ground cumin
07 - 1 tsp ground coriander
08 - ½ tsp cayenne pepper
09 - 1 tsp salt
10 - ¼ tsp freshly ground black pepper
11 - 2 tbsp all-purpose flour
12 - ½ tsp baking powder
13 - 2 tbsp olive oil, for brushing or pan-frying
→ Tzatziki
14 - 1 cup Greek yogurt (full fat or low fat)
15 - ½ cup finely grated cucumber, excess liquid squeezed out
16 - 2 tbsp extra virgin olive oil
17 - 1 tbsp lemon juice
18 - 1 clove garlic, finely minced
19 - 2 tbsp fresh dill, chopped
20 - Salt and black pepper, to taste
→ Wrap & Garnishes
21 - 6 large flour or spinach tortillas
22 - 2 cups baby spinach or mixed greens
23 - 1 cup cherry tomatoes, halved
24 - ½ cup pomegranate seeds
25 - ½ small red onion, thinly sliced
26 - ½ cup crumbled feta cheese (optional)
27 - Fresh mint leaves, for garnish
# Directions:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - In a food processor, combine chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, cayenne, salt, pepper, flour, and baking powder. Pulse until a coarse mixture forms without over-processing.
03 - Form the mixture into 18–20 small falafel balls. Place them on the prepared baking sheet and brush lightly with olive oil.
04 - Bake for 20–25 minutes, turning halfway through, until golden and crisp. Alternatively, pan-fry in batches with olive oil until browned.
05 - Combine Greek yogurt, grated cucumber, olive oil, lemon juice, garlic, dill, salt, and pepper in a bowl. Chill until ready to serve.
06 - Gently heat the tortillas in a dry skillet or microwave until pliable.
07 - Lay tortillas in a circular wreath shape on a large serving platter, overlapping slightly.
08 - Spread tzatziki over each tortilla. Top with spinach, falafel, cherry tomatoes, red onion, and feta cheese, if using.
09 - Fold and tuck tortillas to enclose fillings, forming a continuous wreath. Secure with toothpicks if necessary.
10 - Decorate with pomegranate seeds and fresh mint leaves. Serve additional tzatziki on the side.
