# Ingredients:
→ Falafel
01 - 2 (15-ounce) 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 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 clove garlic, 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
# Instructions:
01 - Preheat the oven to 400°F and line a baking sheet with parchment paper.
02 - Combine chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, cayenne, salt, pepper, flour, and baking powder in a food processor. Pulse until coarse mixture forms; avoid over-processing.
03 - Form the mixture into 18 to 20 small balls and arrange them on the prepared baking sheet. Lightly brush or spray them with olive oil.
04 - Bake for 20 to 25 minutes, turning halfway through, until golden and crisp. Alternatively, pan-fry in batches with olive oil until crisp and cooked through.
05 - In a bowl, blend Greek yogurt, grated cucumber, olive oil, lemon juice, garlic, dill, salt, and pepper. Chill until ready to serve.
06 - Gently warm tortillas in a dry skillet or microwave until pliable.
07 - Lay tortillas in a circular wreath shape on a large serving board, overlapping slightly.
08 - Spread tzatziki on each tortilla. Layer with spinach, falafel, cherry tomatoes, red onion, and feta cheese if using.
09 - Fold and tuck tortillas to enclose fillings, creating a continuous wreath. Use toothpicks to secure if needed.
10 - Top with pomegranate seeds and fresh mint leaves. Serve extra tzatziki on the side.
