Crispy Falafel Wraps with Harissa Tzatziki
plus Pickled Radishes, Roasted Potatoes & Lemon Garlic Sauce
- Wheat
- Soy
- Eggs
- Sesame
Premade falafel are halved and pan-fried until golden and crispy, then wrapped in warm tortillas with a harissa tzatziki sauce, quick-pickled radishes, and cabbage. The assembled wraps are seared in the pan until golden brown on both sides for an irresistible crunch. Turkish spice–roasted potato wedges and a bright lemon garlic dipping sauce round out the meal.
Ingredients
2 unit
Flour Tortillas
(Contains: Wheat, Soy)
1 unit
Harissa Aioli
(Contains: Eggs)
10 unit
Falafel
(Contains: Sesame)
1 unit
Lemon
5 teaspoon
White Wine Vinegar
4 tablespoon
Mayonnaise
(Contains: Eggs)
3 unit
Radishes
4 ounce
Shredded Red Cabbage
1 tablespoon
Turkish Spice Blend
1 teaspoon
Garlic Powder
6 unit
Potatoes
2 ounce
Dairy-Free Tzatziki Sauce
Not included in your delivery
teaspoon (tsp)
Salt
1 teaspoon (tsp)
Sugar
5 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
-
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
-
Quarter lemon. Cut potatoes into about ½-inch-thick wedges. Trim and thinly slice radishes into rounds.
-
In a small bowl, combine tzatziki and harissa aioli. Set aside until ready to use in Step 5.
-
In a separate small bowl, combine mayonnaise, garlic powder, and a squeeze of lemon juice (big squeeze for 4 servings). (Save remaining lemon for another use.)
-
Toss potatoes on a baking sheet with a large drizzle of oil, half the Turkish Spice Blend (all for 4 servings), salt, and pepper.
-
Roast on top rack until browned and crispy, 20-25 minutes.
-
While potatoes roast, in a third small microwave-safe bowl, combine vinegar, 2 TBSP water, 1 tsp sugar, and a pinch of salt (4 TBSP water and 2 tsp sugar for 4 servings). Stir in radishes; cover with plastic wrap and microwave for 1 minute. TIP: No microwave? No problem! Heat vinegar mixture in a small pot until steaming, then pour over radishes.
-
Carefully remove and discard plastic wrap. Set radishes aside to pickle, stirring occasionally.
-
Halve falafel.
-
Heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add falafel; cook until golden and crispy, 2-3 minutes per side.
-
Turn off heat; transfer falafel to a plate. Wipe out pan.
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Wrap tortillas in damp paper towels; microwave until warm and pliable, 30 seconds.
-
Place tortillas on a clean work surface. Spread harissa tzatziki evenly in the center of each tortilla. Top with falafel, pickled radishes (draining first), and as much cabbage as you like.
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Fold up bottom side of each tortilla over filling, then fold over left and right sides toward filling. Roll up, starting with filled sides, to form wraps.
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Heat a drizzle of oil in pan used for falafel over medium heat. Add wraps, seam sides down, and cook, pressing down frequently, until golden brown and crispy on all sides, 4-6 minutes. TIP: Depending on the size of your pan, you may need to work in batches, adding a drizzle of oil for each batch. Lower heat if tortillas begin to brown too quickly.
-
Halve wraps; divide between plates. Serve with roasted potatoes and lemon garlic sauce on the side for dipping.
Customer reviews
Review summary
Updated on Oct 2026- Flavor: The harissa tzatziki and pickled radishes were crowd favorites; some found the falafel a bit dry and wished for feta or extra sauce.
- Ease of prep: The wraps are time-consuming to assemble and tricky to roll — some cooks turned theirs into bowls instead 🍲.
- Suggestions: Add crumbled feta to boost richness; toss the cabbage in the pickling liquid to soften it and mellow its flavor. One reviewer added cucumber and dill to the pickled radishes for extra crunch and freshness.
- Leftovers: One reviewer noted the dish made a generous portion — plenty to save for later.
