Ingredients (makes 6 wraps):
🫘 2 cups chickpeas
🧅 ¼ onion
🧄 2 garlic cloves
🌿 ½ cup parsley
🌱 1 tbsp cumin powder
🌱 1 tbsp coriander powder
🧂 1 tsp salt
🥄 1 tsp baking powder
🌯 Oil-free wraps
Extras:
🍅 Tomato
🥒 Cucumber
🥬 Lettuce
🌱 Sauerkraut
Tahini Sauce:
🥣 2 tbsp unsweetened vegan yoghurt
🥜 1 tbsp tahini
🍋 Juice of 1 lemon
🧄 ½ tsp garlic powder
🧂 Pinch of salt
Method:
1️⃣ Add the chickpeas, onion, garlic, parsley, cumin, coriander, salt and baking powder to a food processor. Blitz until combined.
2️⃣ Spread a few tablespoons of the falafel mixture over each wrap.
3️⃣ Place the wraps falafel-side down in a preheated non-stick pan over medium-high heat.
4️⃣ Cook for 3–5 minutes until the falafel is golden and crispy.
5️⃣ Mix the vegan yoghurt, tahini, lemon juice, garlic powder and salt to make your creamy sauce.
6️⃣ Add your favourite fresh veggies, sauerkraut and tahini sauce, then wrap everything up and ENJOY! 🌯✨
I used homemade beetroot oat wraps for that gorgeous pink colour, but any oil-free wraps will work!
Crispy, fresh, creamy and packed with plant-based goodness — such an easy meal for volume eating!