# What's Needed:
→ Falafel
01 - 2 (15-oz) 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 tsp ground cumin
07 - 1 tsp ground coriander
08 - ½ tsp cayenne pepper
09 - 1 tsp salt
10 - ¼ tsp freshly ground black pepper
11 - 2 tbsp all-purpose flour
12 - ½ tsp baking powder
13 - 2 tbsp 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 tbsp extra virgin olive oil
17 - 1 tbsp lemon juice
18 - 1 clove garlic, finely minced
19 - 2 tbsp 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
# How To Make It:
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, salt, pepper, flour, and baking powder. Pulse until a coarse mixture forms without over-processing.
03 - Shape the mixture into 18 to 20 small balls and place them on the prepared baking sheet. 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.
05 - Combine Greek yogurt, grated cucumber, olive oil, lemon juice, garlic, dill, salt, and pepper in a bowl. Chill until ready to use.
06 - Gently warm tortillas in a dry skillet or microwave until pliable.
07 - Place the tortillas overlapping in a circular wreath pattern on a large serving board or platter.
08 - Spread tzatziki on each tortilla, then layer with spinach, falafel, cherry tomatoes, red onion, and feta cheese if desired.
09 - Fold and tuck tortillas to enclose filling, forming a continuous wreath. Secure with toothpicks if needed. Garnish with pomegranate seeds and fresh mint leaves. Serve extra tzatziki on the side.
