Falafel & Feta Salad Pita Wraps
with Pickled Onion, Yogurt Sauce & Shawarma-Spiced Potatoes
- Eggs
- Milk
- Sesame
- Wheat
We’re so excited about this spin on an all-time favorite sandwich! There’s fluffy pitas, a lemony yogurt sauce, and crispy chickpea falafel. It’s all garnished with a tomato, cuke, and feta salad and tangy pickled onion. A side of spice-roasted potato wedges makes this a hearty meal.
Ingredients
12 ounce
Potatoes
1 tablespoon
Shawarma Spice Blend
1 unit
Mini Cucumber
1 unit
Tomato
1 unit
Red Onion
1 unit
Lemon
2 tablespoon
Mayonnaise
(Contains: Eggs)
2 tablespoon
Yogurt
(Contains: Milk)
½ cup
Feta Cheese
(Contains: Milk)
10 unit
Falafel
2 unit
Pita Bread
(Contains: Sesame, Wheat)
Not included in your delivery
Salt
Pepper
4 teaspoon
Cooking Oil
1 tablespoon
Olive Oil
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Cut potatoes into 1⁄2-inch-thick wedges; toss on a baking sheet with a large drizzle of oil, half the Shawarma Spice Blend (all for 4 servings), salt, and pepper. • Roast on top rack until browned and tender, 20-25 minutes.
• Meanwhile, halve, peel, and very thinly slice half the onion (whole onion for 4 servings). Quarter lemon. Trim and halve cucumber lengthwise; cut crosswise into 1⁄4-inch-thick half-moons. Dice tomato into 1⁄4-inch pieces.
• In a small microwave-safe bowl, combine sliced onion, juice from half the lemon, and a pinch of salt. • Cover with plastic wrap and microwave until tender, 30-50 seconds. Set aside, stirring occasionally, until ready to serve.
• In a second small bowl, combine mayonnaise, yogurt, and juice from one lemon wedge (two wedges for 4 servings). Taste and season with salt and pepper if desired. • In a medium bowl, toss together cucumber, tomato, feta, 1 TBSP olive oil (2 TBSP for 4), a pinch of salt, and pepper.
• Halve falafel. • Heat a large drizzle of oil in a large pan over medium-high heat. Add falafel and cook until golden and crispy, 2-3 minutes per side. Remove pan from heat.
• Once potatoes are done roasting, wrap pitas in damp paper towels and microwave until warm and pliable, 20-30 seconds.
• Divide pitas between plates and evenly spread with half the yogurt sauce. Top with falafel and as much salad and pickled onion (draining first) as you like. Drizzle with as much remaining yogurt sauce as you like, then fold up like a taco. TIP: Add a few potato wedges for even more flavor and texture! • Serve with potato wedges, any remaining yogurt sauce, and any remaining salad on the side.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the bright, fresh flavors, especially the cucumber-tomato-feta salad and pickled onions. Some found the falafel bland or dry.
- Ease of prep: Quick and easy to make, with simple assembly and minimal cleanup. A few struggled with crumbly falafel or thick pitas.
- Suggestions: Consider adding extra yogurt sauce for moisture. Try air frying the falafel for crispiness, or leave whole when cooking to prevent crumbling.
- Portions: Some wished for larger or more pitas to fit all ingredients. Others found it filling, especially with the potato side.
- Customization: Several enjoyed adding hummus or avocado. Some preferred stuffing pitas rather than folding taco-style for easier eating.
