Ever find yourself dreaming of a Vegan Falafel Wrap with Yogurt Sauce but, like, you just want it now and not after ten complicated steps or weird ingredients? Yeah, same here. I always hear how healthy falafel wraps can be, but honestly, most recipes end up long enough to stretch across the kitchen table. If you’re anything like me and crave something simple, tasty, and no-fuss, stick around. You’ll learn all you need for the best vegan falafel wrap—yogurt sauce and all. Oh, and while you’re here, check out these flavorful vegan meal prep ideas if you want to shake things up for lunch this week. 
How to make falafel wraps
Get yourself in the kitchen and let’s make this happen. First, I grab canned chickpeas because soaking dry ones? Forget it, I just don’t have that kind of patience. Smush ’em up with a fork if you’re feeling fancy or pulse everything in a food processor. You need chickpeas, fresh parsley, a bit of garlic, maybe some cumin for a little kick. Add a sprinkle of flour if it looks too wet, by the way. Salt and pepper? Go with your gut.
Now, here’s the chill part: Shape the mixture into small balls or little patties. I stick them in a hot skillet with just enough oil to coat the pan. Flip, brown, done! Wrap them up in a soft pita with crunchy lettuce, tomatoes, cucumbers—whatever veggies you love. Drizzle on a generous spoonful of vegan yogurt sauce and, wow, you’re suddenly at a five-star restaurant. (Okay, maybe that’s an exaggeration but honestly, not by much.)
Tastes absurdly fresh every single time. It gets messy too, in the fun way.
Simple ingredients you’ll need for a delicious falafel wrap
Alright, here’s the no-nonsense list. You’ll need mostly pantry stuff, all easy to find and nothing fancy. Sometimes I leave something out on accident and guess what, it’s still good.
- 1 can chickpeas, drained and rinsed
- 1 small bunch fresh parsley (or cilantro, you choose)
- 2 cloves garlic, smashed up
- 1 small onion, roughly chopped
- 1 tsp cumin, ground
- ¼ cup flour (any kind)
- Salt and pepper, a shake or two
- Pita bread or wraps (gluten-free works too)
- Fresh lettuce, tomato, cucumber (pick your faves)
- Vegan yogurt (coconut or soy-based)
- Squeeze of lemon juice
A couple of splashes of olive oil for cooking. Don’t worry if you’re missing a herb or two. You really can improvise with what you have lurking at the back of your fridge.
Can you prep a falafel wrap ahead of time?
Totally. In fact, sometimes the flavors get even better later. I tend to bake or pan-fry a double batch of the falafel, let ’em cool, and then just store them in a container. If you want to keep stuff from getting soggy, assemble wraps last-minute.
For quick lunches all week: Pop cooked falafels in the fridge, prep the yogurt sauce in a jar, and wash your veggies. When you’re ready, wrap it all up. Or just eat the falafels cold. I may or may not have done that while standing at the fridge. Nobody’s judging. No extra reheating mess, either.
Alternative sauces to try
Classic vegan yogurt sauce is always a win, but sometimes you want to switch things up. Maybe you don’t have yogurt on hand (happens all the time around here). Here are some ideas to keep things interesting:
- Hummus: It’s thick, creamy, and has that tahini hit. Just spread it right onto the wrap.
- Spicy sriracha mayo: Mix vegan mayo with sriracha sauce and a bit of lime. Boom, zesty.
- Lemon-tahini sauce: Stir tahini, lemon juice, garlic, and water until creamy.
- Roasted red pepper sauce: Blend up some roasted peppers with your fave plant-based yogurt or even a splash of oil, if you’re feeling wild.
Trust me, every single one of these is worth trying if you want a new twist. Some days I just let my fridge decide for me. That’s real life, right?
How to store leftover
Leftovers never go to waste. Store extra falafel in an airtight container right in the fridge. I find they last about 3 to 4 days (if you don’t eat them by then—oops). The sauce can hang out in the fridge in a jar or a lidded container for about a week.
If things get soggy, just stick the falafels in a toaster oven for a few minutes before serving. Wraps get weirdly chewy if you pre-assemble, so always build them fresh, if you can. I sometimes freeze extra cooked falafels, but honestly, they vanish too quick around here.
My friend Jamie always swears by making a double batch and freezing half. "Saves my butt when I’m starving but don’t feel like cooking," she said.
Try a little meal prep one weekend. Suddenly, weekday lunches get a lot more exciting.
Common Questions
Q: Are falafel wraps actually healthy?
A: Yup, especially if you bake or pan-fry them with minimal oil and load up on veggies.
Q: Can I use gluten-free flour for falafels?
A: Absolutely, chickpea flour or rice flour works great.
Q: What’s the best way to reheat leftover falafel?
A: Toss them in a toaster oven for a few minutes to crisp them up again.
Q: Which vegan yogurt is best for the sauce?
A: I like coconut yogurt for its thick texture, but soy-based works if you want something less tangy.
Q: Can I freeze the assembled wrap?
A: Not recommended. The veggies get odd in the freezer, but you can freeze the cooked falafel balls on their own.
Give This Recipe a Go (You’ll Thank Yourself)
So there you have it. The best way to enjoy a Vegan Falafel Wrap with Yogurt Sauce—no stress, all flavor, zero regret. Everything you need is right in your pantry, or dang close. It’s healthy, super adaptable, and just hits the spot every time. For even more ideas, make sure to check out these Healthy Falafel Wraps with Garlic Yogurt Sauce to take your wrap obsession a step further. There’s something about making your own falafel wrap that just feels so good. Give it a try—your future self will be happy you did. 
Vegan Falafel Wrap with Yogurt Sauce
A simple and delicious vegan falafel wrap with yogurt sauce that is quick to make and packed with flavor.
- Total Time: 30
- Yield: 4 servings 1x
Ingredients
- 1 can chickpeas, drained and rinsed
- 1 small bunch fresh parsley (or cilantro)
- 2 cloves garlic, smashed
- 1 small onion, roughly chopped
- 1 tsp cumin, ground
- ¼ cup flour (any kind)
- Salt and pepper, to taste
- Pita bread or wraps (gluten-free works too)
- Fresh lettuce, tomato, cucumber (pick your favorites)
- Vegan yogurt (coconut or soy-based)
- Squeeze of lemon juice
- A couple of splashes of olive oil for cooking
Instructions
- In a bowl, mash the chickpeas or pulse them in a food processor with parsley, garlic, onion, cumin, and flour.
- Add salt and pepper to taste.
- Shape the mixture into small balls or patties.
- Heat olive oil in a skillet and cook the falafel until browned.
- Assemble the wraps by placing falafel in pita bread along with fresh veggies and a drizzle of yogurt sauce.
Notes
Feel free to improvise with available herbs and sauces. Leftover falafel can be stored in the fridge for 3-4 days.
- Prep Time: 15
- Cook Time: 15
- Category: Main Course
- Method: Pan-Frying
- Cuisine: Middle Eastern
- Diet: Vegan
Nutrition
- Serving Size: 1 wrap
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 0mg