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+ servings

Falafel Gyros

These Greek-Style Falafel Gyros are an easy and satisfying meal that is both make-ahead and freezer-friendly. Crispy falafel, creamy tzatziki sauce, and fresh veggies are tucked into soft pita bread to create a vegetarian gyro that is jam-packed with flavor.
Course Main Course, Sandwich
Cuisine Greek, Middle Eastern
Prep Time 20 minutes
Cook Time 10 minutes
Soak Time 1 day
Total Time 1 day 30 minutes
Servings 5 gyros (3 falafel each)
Calories 497kcal
Author Ashley Petrie, RDN, LDN

Ingredients

For the Falafel

  • 1 cup dried chickpeas
  • ¼ teaspoon baking soda
  • ¼ large yellow onion diced
  • 2 cloves garlic minced
  • ¼ cup parsley roughly chopped
  • 1 tablespoon dill roughly chopped
  • 1 teaspoon cumin
  • ½ teaspoon kosher salt
  • teaspoon black pepper
  • ½ teaspoon baking powder
  • ½ tablespoon tahini
  • Oil for frying

For the Feta Tzatziki Sauce

  • ½ cup Greek yogurt plain
  • ¼ cup cucumber peeled and diced
  • ¼ cup crumbled feta cheese
  • ½ clove garlic grated or finely minced
  • 1 tablespoons fresh dill chopped
  • ½ tablespoon lemon juice
  • ½ tablespoon olive oil
  • teaspoon kosher salt

For the Gyros

Instructions

For the Falafel

  • (One Day Before) Place the dried chickpeas and baking soda in a medium-sized mixing bowl and cover with cold water (the chickpeas will expand as they soak so make sure to cover them by several inches). Stir to dissolve the baking soda and set aside for 18-24 hours to soak.
    1 cup dried chickpeas, ¼ teaspoon baking soda
  • Drain and rinse the soaked chickpeas, then add them to the bowl of a food processor. Add the onion, garlic, parsley, dill, spices, baking powder, and tahini to the bowl as well. Process on high, scraping down the sides of the bowl as necessary, until the ingredients are well-combined and the mixture resembles coarse sand. Shape the falafel into approximately 15 round balls about the size of a golf ball.
    ¼ large yellow onion, 2 cloves garlic, ¼ cup parsley, 1 tablespoon dill, 1 teaspoon cumin, ½ teaspoon kosher salt, ⅛ teaspoon black pepper, ½ teaspoon baking powder, ½ tablespoon tahini
  • Fill a deep cast iron skillet or stainless steel skillet with about 1-2 inches of oil. Heat the oil over medium heat until shimmering. To test if the oil is ready, drop a small piece of falafel mixture into it - if it starts sizzling immediately, it's ready. Fry the falafel balls until golden brown and crispy, about 3-5 minutes per side. Be sure not to overcrowd the falafel, frying in batches if necessary. Transfer the finished falafel to a plate lined with paper towels to drain any excess oil.
    Oil for frying

For the Tzatziki Sauce

  • Stir all ingredients together in a small mixing bowl.
    ½ cup Greek yogurt, ¼ cup cucumber, ¼ cup crumbled feta cheese, ½ clove garlic, 1 tablespoons fresh dill, ½ tablespoon lemon juice, ½ tablespoon olive oil, ⅛ teaspoon kosher salt

For the Gyros

  • Warm the pita or naan bread, if desired, and spread a few tablespoons of tzatziki sauce on each. Top each flatbread with lettuce, tomato, red onion, and 3 falafel balls. Enjoy!
    5 naan bread or pita bread, 2 ½ cups lettuce, ½ cup tomatoes, ½ cup red onion

Notes

  • Quick Tip: When forming the falafel balls, I find it helpful to squeeze the falafel mixture together just a little bit. If you’re struggling to get the mixture to hold its shape, you may need to process it for a bit longer. Otherwise, try refrigerating the mixture for an hour or sprinkling in a tablespoon of flour.
  • Make ahead. The falafel mixture and the tzatziki can both be made up to 3 days ahead and stored in the refrigerator.
  • Storage: Store leftover falafel in an airtight container in the refrigerator for 3-4 days or in the freezer for up to 6 months.

Nutrition

Serving: 1gyro sandwich | Calories: 497kcal | Carbohydrates: 73g | Protein: 21g | Fat: 14.5g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Cholesterol: 9mg | Sodium: 877mg | Potassium: 212mg | Fiber: 10g | Sugar: 9g | Vitamin C: 8mg | Calcium: 239mg | Iron: 5.9mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.