# Required Ingredients:
→ Falafel
01 - 2 (15-oz) cans chickpeas, drained and rinsed
02 - 1 small onion, roughly chopped
03 - 3 garlic cloves
04 - ½ cup fresh parsley leaves
05 - ½ cup fresh cilantro leaves
06 - 1 teaspoon ground cumin
07 - 1 teaspoon ground coriander
08 - ½ teaspoon cayenne pepper
09 - 1 teaspoon salt
10 - ¼ teaspoon freshly ground black pepper
11 - 2 tablespoons all-purpose flour
12 - ½ teaspoon baking powder
13 - 2 tablespoons 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 tablespoons extra virgin olive oil
17 - 1 tablespoon lemon juice
18 - 1 garlic clove, finely minced
19 - 2 tablespoons 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
# Preparation Steps:
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 pepper, salt, black pepper, flour, and baking powder. Pulse until a coarse mixture forms; avoid over-processing.
03 - Form the mixture into 18–20 small falafel balls. Place them on the prepared baking sheet and brush or spray lightly with olive oil.
04 - Bake for 20 to 25 minutes, turning halfway through, until golden and crisp. Alternatively, pan-fry in batches with a little olive oil until browned and cooked through.
05 - In a bowl, combine Greek yogurt, grated cucumber, olive oil, lemon juice, minced garlic, fresh dill, salt, and black pepper. Stir well and chill until ready to use.
06 - Gently warm the tortillas in a dry skillet or microwave until they become pliable.
07 - Lay out the warm tortillas on a large serving board or platter in a circular wreath shape, overlapping slightly.
08 - Spread a layer of tzatziki sauce onto each tortilla. Top with baby spinach, falafel balls, cherry tomatoes, red onion slices, and crumbled feta cheese if using.
09 - Fold and tuck the tortillas to enclose the filling, connecting the ends to form a continuous wreath. Secure with toothpicks if necessary.
10 - Decorate the wreath with pomegranate seeds and fresh mint leaves. Serve with extra tzatziki sauce on the side.
