This falafel gyro recipe features crispy homemade falafel balls and chilled tangy tzatziki salad wrapped in warm pita bread for an authentic flavor. It is entirely vegan, easy to make, and perfect for lunch or dinner.
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There’s nothing like sinking your teeth into a flavorful falafel gyro. This recipe will show you how to make the best falafel balls, a refreshing tzatziki sauce, and the perfect pita bread. It is a healthy, meatless meal that is so satisfying.
For more delicious vegan falafel recipes, take a look at my falafel sandwiches with maple dijon tahini dressing.
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❤️ Why you’ll love it
I absolutely love how the homemade falafel balls in this recipe are crispy on the outside and have a fluffy, slightly nutty, and herby flavor on the inside. They are a traditional Middle Eastern dish made with chickpeas, herbs, and spices.
The tzatziki sauce, on the other hand, is the perfect accompaniment to the falafel. It is a creamy, tangy sauce made with dairy-free yogurt, cucumber, garlic, and dill. It is not only delicious but also very refreshing.
When you combine these two elements in a warm pita bread, along with fresh vegetables, you get a well-balanced, flavorful, and satisfying meal that is not only vegan but also a family favorite. Plus, the different textures and flavors in this recipe make it a go-to for me whenever I want to impress my family and friends.
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🧾 Key ingredients
This falafel gyro recipe calls for ingredients that are easy to find and that will give you a burst of flavor in every bite. You can find most of these ingredients at your local grocery store or your favorite food market.
Homemade falafel balls are, of course, the star of this dish. These flavorful, herb-packed chickpea patties provide a satisfying and protein-rich element to your gyro. You can make them from scratch or buy them pre-made.
Vegan tzatziki sauce brings the gyros together with their fresh, tangy flavor and perfect level of creaminess.
Cherry tomatoes and purple onion are fresh, crisp, and colorful additions to your falafel gyro. They add a pop of sweetness and a crunch that contrasts beautifully with the soft, savory falafel and pita bread.
Pita bread is the perfect vehicle for all the delicious ingredients in this falafel gyro. It’s soft and pillowy and can be easily filled with falafel, tzatziki, and fresh vegetables.
🛒 You can find detailed measurements for all ingredients in the printable version of the recipe card at the bottom of this post.
🥘 Equipment
To make this delicious falafel gyro recipe, a high-speed food processor is an absolute must. It is the key to achieving the perfect, fluffy texture for your falafel mixture.
👩🍳 Instructions
Preparing the ingredients
STEP 1
Prepare your vegan falafel balls using the falafel recipe provided.
STEP 2
Make the tzatziki sauce according to the provided recipe and set it aside.
STEP 3
Warm the pita bread. You can do this in a grill pan, skillet, or in the oven for best results.
Making the falafel gyro
STEP 1
Prepare your pita bread for filling. If you are using large wraps, fill them as you would a tortilla wrap. If you are using smaller pita bread, cut the upper third and open it up to form a pocket.
STEP 2
Fill the pita bread with the prepared ingredients. Start with a layer of tzatziki sauce, followed by two to four falafel balls, a couple of tomato pieces, and some purple onion slices.
STEP 3
If you have chosen to make a pocket with the pita bread, place the falafel balls in first, then add a drizzle of tzatziki sauce on top.
💡 Expert tip
The key to a perfect falafel gyro lies in the texture of your falafel balls. Be sure not to over-process your chickpea mixture; a slightly coarse texture will give your falafel a satisfying, crunchy exterior. Also, take care when shaping your falafel balls; compact them just enough to hold together, but not so much that they become dense.
🔄 Variations
Try a different sauce. Instead of tzatziki, consider using hummus for a unique flavor. It will add a creamy texture and a rich, nutty flavor that complements the falafel beautifully.
Experiment with the fillings. Add some fresh lettuce or cucumbers for extra crunch and a pop of color. These vegetables will bring a refreshing twist to the gyro and provide additional texture.
If you like a bit of heat in your food, consider adding a few slices of jalapeno or a drizzle of hot sauce. This will give your gyro a spicy kick without overpowering the other flavors.
🥣 Serving ideas
Falafel gyro is a versatile dish that can be enjoyed in a variety of ways. It is a perfect meal for lunch, dinner, or even as a late-night snack.
You can serve falafel gyro wrapped in a large pita or naan bread. Or cut the upper ⅓ and open it up to shape pita pockets. This way, it can be a great on-the-go meal, perfect for a day at the beach or a picnic in the park.
If you prefer a more formal presentation, you can also serve it on a plate. It can be a main dish with French fries or roasted potatoes. Place a small bowl of tzatziki sauce as a dip next to it for a refreshing addition.
If you are a fan of salads, falafel gyro can also be enjoyed as a salad bowl. Make a vegan Greek salad, lentil tabbouleh, or any other Mediterranean or Middle Eastern-inspired lettuce or bean salad, and place the falafel balls on top. It is a delicious way to add a protein boost to your salad.
If you are hosting a gathering, consider including falafel gyro as part of a platter board. It can be a part of a Mediterranean grazing board, as well as a falafel platter. This way, your guests can enjoy a variety of flavors and textures in one meal.
❄️ Storing tips
Storing and reheating this vegan falafel gyro is easy, and the best part is that the separate components can be stored individually.
To store, allow the falafel to cool completely before placing it in an airtight container. The tzatziki should also be stored in a separate airtight container.
I do not recommend freezing the assembled gyro. The pita bread may become soggy and the cherry tomatoes and onions may lose their fresh crunch. However, you can freeze the falafel balls.
To reheat the falafel, preheat your oven to 350°F and place them on a baking sheet. Bake for 10-15 minutes, or until they are heated through and crispy.
🤔 FAQs
Can I use store-bought falafel for this recipe?
Yes, you can definitely use store-bought falafel if you are short on time or do not have all the ingredients to make it from scratch. However, I always recommend making your own falafel at home. This way, you know exactly what is going into it and can adjust the seasoning to your liking.
What can I use instead of tzatziki sauce?
If you do not have or do not like tzatziki sauce, you can use hummus or tahini sauce instead. These are both traditional accompaniments to falafel and will work well in this recipe.
Can I use a different type of bread?
Yes, if you do not have pita bread, you can use any type of flatbread or wrap. You can also use sandwich bread, but it will not give you the same gyro-style sandwich.
What other toppings can I add?
You can add a variety of toppings to your falalfel gyro, depending on your personal preference. Some popular options include shredded lettuce, cucumber slices, pickled vegetables, and hot sauce. Just make sure not to overfill your pita, or it will be difficult to eat.
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Falafel Gyros with Tzatziki
Equipment
Ingredients
Homemade Falafel
- 1+½ cup Chickpeas (dry not canned) dried
- 1 Onion (medium)
- 4 cloves Garlic
- 0.8 oz Fresh parsley
- 0.6 oz Fresh cilantro
- 1+½ tsp Ground cumin seeds
- 2 Tbsp Sesame seeds
- 1 tsp Salt
- ¼ tsp Black pepper
- 1 tsp Baking soda
- ½ cup Cold water
Tzatziki
- 8 oz Cucumber
- 2 cloves Garlic
- 1 tsp Fresh dill or dried
- ½ cup Dairy-free yogurt (plain)
- ½ cup Vegan sour cream
- ½ Tbsp White wine vinegar
- 1 Tbsp Olive oil
- ½ tsp Salt
- ⅛ tsp Black pepper
Other items
- 8 Pita bread use gluten-free
- 16 Cherry tomatoes
- ½ Purple onion
Instructions
How to make homemade falafel?
- Soak dry chickpeas in cold water overnight, but don’t cook them.
- Use a food processor and add chopped onion, garlic, fresh herbs, salt, black pepper, cumin, baking soda, and water.
- Pulse them until you get a creamy, grainy texture. Just pulse, not puree. If you overwork them, you’ll get a mush.
- Empty the food processor into a large mixing bowl. Add sesame seeds and mix them well.
- Chill the falafel mixture in the fridge for at least 1 hour before using a spoon or your palms to form balls out of the chilled mixture
- Preheat a large pan over medium heat. Add sunflower oil or coconut oil (not olive oil, but something that is high-heat resistant and suitable for deep frying).
- Gently place a couple of balls in the hot oil. Don’t drop it as hot oil can splash up and can cause blisters. Don’t overcrowd the pan as well.
- Fry them for approx. 5 minutes. Fried balls should be brown but not burnt and vibrant green in the middle. We usually place them on a paper towel to capture any excess oil.
How to make tzatziki?
- Wash the cucumber and use a large hole cheese grater and grate it. I never peel them and you don’t need to either.
- Take a large bowl and place the grated cucumber in it. Sprinkle it with salt and wait for 5-10 minutes for the cucumber to release water.
- When you see water, squeeze the grated cucumber in between your palms or use a cheese cloth, or kitchen towel. Squeeze it as hard as you can. The more moisture you live, your chances will be higher to end up with a runny sauce.
- Take a small bowl and add all sauce ingredients (yogurt, sour cream, white wine vinegar, olive oil, finely chopped garlic, dill, salt, and black pepper). Mix them well.
- Finally, add the sauce to the grated cucumber and mix again.
Assemble
- Warm the pita bread in a grill pan, in a skillet, or in the oven. We don’t recommend using a microwave because it just makes it dry.
- Especially if you have large wraps, you can fill them like you would a tortilla wrap. Or you can cut the upper ⅓ and open it up to shape pita pockets.
- Depending on the size pita you can add 2-4 falafel balls, 2-3 Tablespoons of tzatziki, a couple of tomato pieces, and some purple onion slices. If you make pita pockets, we recommend scooping some tzatziki first, then the balls, and drizzling some more on top.
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