A quick and easy vegan falafel recipe with...vegan Tzatziki! It will blow your mind. Gone are the days of eating dry falafel craving that delicious yogurt dip you can no longer eat. This falafel is savory, crunchy on the outside, fluffy on the side, and all around wonderful!

Falafel Wraps with Vegan Tzatziki Sauce [Vegan]

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Cooking Time




  • 2 cans of chick peas, rinsed & drained
  • 2 tablespoons flax meal with equal parts water
  • 5 cloves garlic
  • 2 tablespoons sesame seeds
  • 1 teaspoon smoked paprika
  • 2 teaspoon cumin
  • 1/2 teaspoon coarse sea salt
  • 1 teaspoon sumac ( if you don't have this, use more lemon instead)
  • 1/3 cup loosely packed cilantro
  • 1 tablespoon lemon juice
  • 3 tablespoon flour

Vegan Tzatziki Sauce (makes 1 1/2 cup)

  • 2 small containers unsweetened plain coconut yogurt
  • 1/2 large cucumber, finely chopped
  • 1/2 lemon's juice
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon cracked black pepper
  • 1/3 cup fresh minced cilantro
  • 1/2 teaspoon smoked paprika
  • 6 cloves garlic, minced


  1. Rinse and drain the beans and set them aside.
  2. Make your flax eggs and allow them to rest for a few minutes. Then pour them into your food processor along with the rest of the ingredients except the flour and pulse until everything's well chopped and mixed.
  3. Then add in the chick peas and do the same until you have a chunky mixture.
  4. Then add the flour, one tablespoon at a time until the mixture sticks together well but doesn't stick to your hands.
  5. Then make small balls with an ice cream scoop (2 T.), press them flat(ish) and pan-fry for about 5 minutes/side in hot peanut or canola oil.
  6. For the tzatziki, mix everything together, and taste it for spice levels. Chances are you'll want a dash more salt and a squeeze more lemon. That's usually the way it goes anyway. When you're satisfied, stick it in the fridge for an hour or so before serving.


When you're close to go-time, slice up extra cucumber, white onion, cilantro, and set out your hummus, tzatziki, some extra lemon, and whatever else you might like to see involved here. Tomatoes are good, too. Serve over hot pita or tortillas.


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