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Lebanese Chickpea Falafel Wrap with Cumin Yoghurt

This spicy falafel wrap is the perfect lunch or dinner time meal. What I love is the heat of the falafels, crunch of the salad but most importantly the cooling creamy Glenilen cumin flavoured yoghurt. The falafels are delicious served warm but equally tasty served cold if you fancy a picnic for lunch.
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Servings 4



  • 250 g Glenilen Natural Yoghurt with mango & passionfruit
  • 80 g white onion, roughly chopped
  • 16 g fresh coriander
  • 1 small red chili (optional)
  • 3 garlic cloves
  • 1 tsp cumin
  • 1 tsp salt
  • 0.5 tsp ground cardamom (optional)
  • 0.25 tsp black pepper
  • 4 tbsp plain flour
  • 0.5 tsp bicarbonate of soda
  • vegetable oil for frying
  • 4 white tortilla wraps
  • 0.5 red onion
  • 300 g rocket or salad
  • pinch of ground cumin


  • To make the Falafel mix, place the chickpeas, onion, coriander, chili, garlic, cumin, salt, cardamom and pepper into a food processor and blitz to form a thick paste
  • Scoop into a bowl and add the flour and bicarbonate of soda. Mix and chill for 35-40mins
  • Remove once chilled and roll into 14 balls
  • Heat your oil to 180C and cook the falafels until lightly golden brown. You can keep them warm in the oven while cooking them all
  • You can also cook the falafels in your air fryer for 10-12 mins
  • To make the yoghurt dressing, mix the mango and passion fruit yoghurt with the cumin and keep cold until needed
  • To assemble, fill the wraps with salad, red onion slices and the falafel balls
  • Drizzle over the yoghurt and enjoy
  • Top Tip: You can add hummus to the wrap and whatever vegetables are your favourite.