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Falafel Spiced Chickpea Wraps
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5 from 1 vote

Falafel Spiced Chickpea Wraps

Pan-toasted, spiced chickpeas are tucked into warm tortilla wraps or pita bread, topped with a simple cucumber-onion slaw, and generously drizzled with cashew yogurt tzatziki sauce.
Prep Time25 mins
Cook Time10 mins
Course: Sandwiches
Keyword: plant-based, vegan, Wraps
Servings: 6 to 8 wraps
Author: Ashley Melillo | Blissful Basil


Spiced Chickpeas

  • 2 (15-ounce) cans chickpeas, drained, rinsed, and patted dry
  • 2 tablespoons olive oil
  • 1 ½ teaspoons ground cumin
  • 1 ½ teaspoons smoked paprika
  • ¾ teaspoon dried parsley
  • ½ teaspoon ground coriander
  • ¾ teaspoon sea salt

Cashew Yogurt Tzatziki

  • ¾ cup plain, unsweetened cashew yogurt or non-dairy yogurt of choice
  • 1 mini cucumber, finely grated, juices included
  • 1 tablespoon fresh lemon juice
  • 1 clove garlic, minced
  • 2 teaspoons apple cider vinegar or white wine vinegar
  • ¼ to ½ teaspoon sea salt, to taste

Toppings + Wrap Base

  • 2 mini cucumbers, sliced into thin rounds
  • 1 small red onion, thinly sliced into half moons
  • Small handful flat leaf parsley, roughly chopped (optional)
  • 2 tablespoons apple cider vinegar or white wine vinegar
  • ¼ teaspoon sea salt
  • ¼ cup pitted and chopped kalamata olives (optional)
  • 6 medium tortilla wraps, pita pockets, flatbreads, or large romaine leaves, warmed if desired (I used grain-free chickpea wraps)*
  • Hummus (optional)


For the Spiced Chickpeas

  • Heat the olive oil in a large skillet over medium-high heat.
  • Once hot, add the chickpeas and sprinkle the cumin, paprika, parsley, coriander, and salt over top.
  • Sauté for 7 to 10 minutes, stirring occasionally, or until begin to turn golden brown and a crust develops.

For the Cashew Yogurt Tzatziki

  • In a medium bowl or jar, whisk together the cashew yogurt, cucumber, lemon juice, garlic, vinegar, and salt. Refrigerate until ready to serve.

For the Toppings + Wrap Base

  • In a medium bowl, stir together the cucumbers, red onion, parsley (if using), vinegar, and salt. Let stand for 10 minutes (or refrigerate for longer), stirring every few minutes.
  • To assemble the wraps: (**See note if you're adding hummus.) Spoon a bit of the chickpeas into each wrap. Top with the cucumber + red onion slaw, drizzle with the tzatziki, and garnish with the olives if using. For extra saucy wraps, drizzle with tahini, too.
  • Serve immediately. Refrigerate leftovers in separate airtight containers for up to 3 days.


*Keep in mind that the wrapping device you choose will affect how many people the recipe will serve/satisfy. Choose heartier options like pita pockets or flatbreads if you're looking to stretch the recipe out to serve more people.
**To up the protein and creaminess, slather the wraps with hummus before topping with the chickpeas.