Falafel Gyros

I love falafel and gyros so much, I needed to combine them into one dish in these Falafel Gyros. These falafel gyros are the perfect sandwich for breakfast, lunch, or dinner. Honestly, I have been eating them for breakfast. I feel like it gives me the perfect amount of energy to start my day. You can easily prep the falafel ahead of time, and then make the gyros, as needed, throughout the week. I also made a whipped feta yogurt sauce (similar to tzatziki) for this meal and just added it to my gyro when I was making it. Serve with fresh cucumber, onions, tomatoes, and additional herbs.

What is Falafel?

Originating in the Middle East, falafel has been around for centuries. These delicious and crispy, golden brown balls are traditionally made from ground chickpeas or fava beans, which are then blended with fresh herbs, spices, and salt. They are a great and filling option for vegetarians and meat-eaters alike.

I decided to add them to an open faced pita and make a gyro out of them with the addition of some whipped feta yogurt sauce (similar to tzatziki) and salad. The whipped feta yogurt recipe is similar to my Spicy Feta Dip recipe, which you can find here. And if you really really love feta cheese, try out my recipe for Feta Baked Brussels Sprouts.

Traditionally a gyro has meat in it. I did not add any meat to these falafel gyros but I did add the traditional gyro toppings of a yogurt sauce and salad. This recipe will make you 50 pieces of falafel. I fried half of them and baked the other to make some delicious baked falafel. Baking the falafel is a lot easier, but nothing really beats the taste of a freshly fried falafel. I suggest you fry half of the batch and bake the other half like I did so that you can have both options.

Falafel Gyros with Feta Tzatziki

A falafel gyro is a great example of the perfect dish to make for meal prep. You can prep all of the components separately and then assemble your gyro whenever you are hungry. The warm fluffy pita bread serves as the perfect vessel for the delicious and flavorful falafel. The addition of crisp, fresh vegetables like tomatoes and cucumbers adds a refreshing crunch, while the creamy feta and greek yogurt sauce provides a cool and tangy contrast.

Whether you are a meat eater or a vegetarian, falafel gyros cater to all palates. For those seeking a protein-packed meal, you can add a protein of your choice like thinly sliced lamb gyro meat, chicken, beef, or shawarma. Or, skip the meat and enjoy a falafel only gyro.

The most important part of falafel are the herbs and spices that create it’s signature flavor. From cumin and coriander to garlic and parsley, each bite is full of so much flavor. The aromatic spices infuse this homemade falafel with a delicious and fresh taste.

Instead of eating your falafel in a pita to make a gyro, you can also make a falafel platter with a variety of salads, feta cheese, and cut up pita. Some people add rice to this or other vegetables and spreads. Falafel platters are another easy meal prep idea.

How to Make Falafel

1. Prepare the Chickpeas: Soak the dried chickpeas in cold water for at least 12 hours or overnight. This step is crucial for achieving the perfect texture in your falafel. You cannot use canned chickpeas to make falafel unless you add a large amount of flour, which would turn the texture into something completely different.
2. Drain and Blend: Drain the soaked chickpeas and place them in a food processor. Add the chopped onion, garlic, parsley, cilantro, dill, salt, cumin, cardamon, and black pepper. Once this is blended, add the flour, baking soda, and sesame seeds. Add it to a bowl and let it chill in the refrigerator for an hour.
3. Check Consistency: The key to successful falafel is achieving the right consistency. The mixture should be coarse but not too chunky.
4. Shape the Falafel: Scoop out tablespoon-sized portions of the mixture and shape them into compact balls. You can fry them like this, but I like to then flatten them just slightly to make a little patty. Do not flatten them too much, just a little so that they are no longer a ball.
5. Fry to Perfection: Heat vegetable oil in a deep fryer or heavy-bottomed pan to 350F. Carefully drop the falafel balls into the hot oil and fry until golden brown and crispy on all sides. This usually takes about 2 minutes per side. Alternately, you can bake these in a oven. You should add them to a parchment paper lined baking sheet, spray broth sides liberally with avocado oil spray, bake at 375F and cook them for about 12 minutes per side.
6. Drain and Serve: Once the falafels are golden and crispy, remove them from the oil and place them on a paper towel-lined plate to drain excess oil.
7. Serve: Add these to a warm pita with feta tzatziki, cucumbers, salad, tomatoes, and onions.

How to make Falafel Gyros

INGREDIENTS  

Falafel

• 2 cups Dried Chickpeas
• 1.5 cups Parsley fresh
• 1.5 cups Cilantro fresh
• 1/2 cup Dill
• 6 cloves Garlic
• 1 cup Onion
• 2.5 tsp Salt
• 1 tbsp Cumin
• 1.5 tsp Cardamon
• 1/2 tsp Black Pepper
• 1.5 tbsp Toasted Sesame Seeds
• 2 tbsp All purpose flour
• 3/4 tsp Baking soda

Gyros

• 10-12 Flatbread or Pita
• 2 Cucumbers
• 1 pack Baby Tomatoes
• Red Onion optional
• Shredded Lettuce optional

Whipped Feta Yogurt Sauce

• 8 oz Feta
• 10 oz Greek Yogurt Non-Fat works great for this
• 2 cloves Garlic
• 1.5 tsp Fresh Dill

INSTRUCTIONS 

• Soak the chickpeas in water for 10-12 hours. Always make sure the water is at least 2 inches higher than the chickpeas. Use a large bowl so that they have room to expand.
• Once the chickpeas are done soaking, drain them well.
• Add all of ingredients for the Falafel (except for the baking soda, flour, and sesame seeds) in a food processor and blend until the consistency is like coffee grinds. You want to blend it well and break down all of the chunks, but you don’t want to blend it into a liquid.
• Add the falafel to a bowl and then add the baking soda, flour, and sesame seeds. Mix well and then put it in the refrigerator for an hour.
• Frying Instructions: Heat oil on medium-low heat in a heavy bottom pot. Form falafel into small balls. I use a medium cookie dough scoop which holds about 1.5 tablespoon. Once the oil is hot, fry one falafel first to test out the flavor and see if you need more salt. Don’t forget you will be pairing it with the Feta Yogurt which is salty. Fry the falafel in batches for about 2-3 minutes, making sure to flip it over if the oil is not completely covering it. Falafel should be a nice golden brown and the middle should be cooked too.
• Baking Instructions: Add parchment paper on to a baking sheet. Lay 1.5 tablespoon sized balls on oiled parchment paper. Gently push down on the falafel to form thick patties. This will help them brown. Spray or brush the top of the falafel with oil. Bake for 25mins at 375F. Flip them over after 13 minutes

Whipped Feta Yogurt Sauce

• Add feta, yogurt, garlic, and dill to a food processor and blend them until fully incorporated.

Assembling the Falafel

• Warm the pita, add some feta yogurt sauce, top with falafel, salad, and more yogurt sauce