Chickpea Falafel Wraps

Living in Mexico, surrounded by mouth-watering Mexican food, one might wonder why I’d eat anything other than Mexican food.  I might be right with those wondering that, except that Mexico boasts a healthy Lebanese population.  With that, comes some fantastic Lebanese cuisine!

One of our favorite tacos places in Cholula, Puebla made falafel tacos, generously garnished with grated beets, slathered in a yogurt sauce, and served on a pita.  They were glorious.

After we got banished to the north, I had to recreate these for myself, to satisfy my falafel taco fix!



  • 1 15oz can of chickpeas (or 1 cup of dried chickpeas, soaked overnight, and then cooked)
  • 1 cup  breadcrumbs
  • 1 grated zucchini
  • 1 small onion (preferably red), finely diced
  • 1 egg
  • 1 teaspoon salt
  • oil for frying


  • 1 grated beet
  • pita bread (flour tortillas will work, if pitas can’t be found)
  • jocoque (sorry, I don’t even know what it is in English, but it’s easy to find in any city in Mexico.  Plain, unsweetened yogurt can substitute.  Or sour cream.
  • fresh mint leaves


Step 1:  combine all the ingredients (except the fry oil)



Step 2:  form into patties, a little smaller than the palm of your hand.


Step 3:  fry ’em until they’re golden.



Step 4:  serve with beets, jocoque, and mint on a pita.

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I usually add a lot more beets than are shown in this picture!


Just looking at the picture, my cravings are starting.



This was another installment of My Favorite Vegetarian Recipes!

Come back next week for another!


5 Easy Vegetarian Meals