Soft, light wraps loaded up with fresh and crunchy salad veggies, flavor-packed homemade falafels and a drizzling of an earthy, nutty tahini sauce, these falafel wraps recipe make the perfect lunchtime treat. Great for enjoying at home on a relaxing weekend or at work when you need an energy boost to get you through the day, these healthy wraps will provide you with all the goodness and nutrition you need to feel great.
Is a falafel wrap vegan?
Yes, these falafel wraps are vegan. Chickpeas are the main ingredient in falafel, with oat flour used for binding and a few fresh herbs for a pop of flavour. There’s also zesty lemon juice to liven everything up, nutritional yeast to give an amazing cheesy hint without using any dairy and tahini for extra deliciousness.
The rest of the ingredients are 100% plant-based, too. The falafel wraps recipe contain no animal products (make sure you double-check the label on your wraps to be sure) and, as expected, you won’t find any animal products in the salad veggies.
Even though the tahini sauce drizzled over the wrap fillings is super rich and creamy, it contains absolutely no dairy or animal products. It doesn’t even contain any added fats or sugar. The creamy richness comes from tahini, an amazing paste made from sesame seeds.
Falafel wrap substitutions
I used coconut wraps in this recipe, because they add a wonderfully subtle sweet flavor to the dish. But if you don’t like coconut or you can’t find any in stores near you, there are plenty of alternative wraps you can use.
If you don’t need the wraps to be gluten-free, simply choose regular whole wheat wraps. They’re just as soft as regular wheat wraps, but they’re much better for you. If you do need your wraps to be gluten-free, some other kinds you can try include:
- Sweet potato wraps
- Spinach wraps
- Chickpea wraps
- Cauliflower wraps
Not everyone is a baig fan of tahini. If you’d rather use something else instead of the tahini sauce, I recommend this 1-minute vegan mayonnaise. It’s exactly as quick and easy as it sounds and it adds a fantastic creaminess to the wraps, just like the tahini.
How long will these falafel wraps keep?
These falafel wraps will keep for up to five days if you store them properly. To keep all the textures as they should be, I recommend storing everything separately. Follow the recipe to make the falafels then place them in an air-tight container and store in the fridge. Do the same for the tahini sauce.
To keep the salad veggies fresh and crunchy, I recommend you wait until you’re ready to serve before slicing them. Or prepping them in the morning at the very earliest if you’re planning on having a falafel wrap for lunch. This way you’ll have everything to hand you need to make the wraps and you’ll still get the fantastic textures, too.
What to serve with falafel wraps
These falafel wraps make a great meal all on their own. But if you would like to serve them with a side dish, try these air-fryer sweet potato fries or Italian pasta salad. You can even add a layer of cheesiness by sprinkling over some dairy-free vegan parmesan before wrapping them up.
Falafel Wraps Recipe
Ingredients
- 1 14 oz can chickpeas drained
- 1/2 cup oat flour
- 1/2 cup parsley leaves
- 4 garlic cloves
- 1/4 cup red onion
- 2 tbsp nutritional yeast
- 1 tbsp tahini
- 1/2 lemon juiced
- 1 tbsp olive oil
- 1/2 tsp cumin
- 1/2 tsp coriander
- salt and pepper to taste
Tahini sauce
- 1/4 cup tahini
- 3 tbsp water
- 2 tbsp lime juice
- 2 garlic cloves
- 1 pinch cumin
- 1/2 tsp smoked paprika
- salt and pepper to taste
For serving
- 4 gluten free wraps I used coconut
- 1 cup red cabbage sliced
- 1 cup lettuce sliced
- 1 cucumber sliced
- 1/2 cup radish sliced
- 1/4 cup cilantro or parsley chopped
Instructions
- Preheat the oven to 200C/400F. Combine all the falafel ingredients (not the ingredients for the tahini sauce or for serving) in a food processor. Blend until you’ve got a fairly smooth texture. You might have to scrape down the inside of the processor bowl a few times to make sure you get all the lumps.
- Scoop out the falafel mix and form it into 14 falafel shapes. Spread them out evenly onto a lined baking tray.
- Bake in the preheated oven for 20 minutes.
- Place all the ingredients for the tahini sauce in a food processor. Blend until completely smooth.
- To assemble, take a wrap, top it with lettuce leaves, radish, cucumber, cabbage, cilantro or parsley and 3-4 falafel then drizzle over the tahini sauce. Roll the wraps up and enjoy.
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