Vegan Falafel Wrap
A mouthwatering plant-based wrap filled with crispy falafel, fresh vegetables, and drizzled with creamy yogurt sauce and tahini dressing.
Ingredients
For the Falafel
- 1 can chickpeas, drained and rinsed You can use dried chickpeas if preferred, soaked overnight.
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh cilantro, chopped
- 1 tsp cumin
- 1 tsp coriander
- Salt and pepper, to taste
- 2 tbsp flour (or gluten-free alternative) Helps bind the mixture.
For the Yogurt Sauce
- 1/2 cup vegan yogurt Use unsweetened variety.
- 1/2 fruits lemon, juiced
- Salt, to taste
For the Tahini Dressing
- 3 tbsp tahini
- 2 tbsp water Adjust for desired consistency.
- 1 tbsp lemon juice
- 1 clove garlic, minced
- Salt, to taste
To Assemble
- 4 large tortillas or wraps
- Lettuce, shredded
- Tomato, sliced
- Cucumber, sliced
Instructions
Prepare the Falafel Mixture
- In a food processor, combine the chickpeas, chopped onion, garlic, parsley, cilantro, cumin, coriander, salt, pepper, and flour. Pulse until everything is mixed but not pureed. You want a chunky consistency.
Form the Falafel Balls
- Scoop out small portions of the mixture (about 1.5 tablespoons each) and roll them into balls. Place them on a plate or a lined baking sheet.
Cook the Falafel
- Heat a few tablespoons of oil in a skillet over medium heat. Fry the falafel balls for about 3-4 minutes on each side, until golden brown and crispy. Transfer them to a paper towel-lined plate to absorb any excess oil.
Make the Yogurt Sauce
- In a small bowl, mix together the vegan yogurt, lemon juice, and salt. Adjust seasoning to taste.
Prepare the Tahini Dressing
- In another bowl, whisk together tahini, water, lemon juice, minced garlic, and salt until smooth. If it’s too thick, add more water, one tablespoon at a time until you reach your desired consistency.
Assemble the Wraps
- Take a tortilla and layer on some shredded lettuce, sliced tomatoes, cucumbers, and a few falafel balls. Drizzle with yogurt sauce and tahini dressing. Roll the tortilla tightly around the filling and secure it with a toothpick if needed.
Notes
For baking options, consider baking the falafel at 375°F (190°C) for about 20-25 minutes, flipping halfway through for a healthier approach. Store leftovers separately in airtight containers in the fridge.