Vegan Falafel Wraps Recipe
Vegan Falafel Wraps Recipe
Looking for a healthy vego option the whole tribe will love? Try these falafel wraps for lunch, dinner and everything in between!
Servings
Prep time
Cook time
Recipe
Ingredients
- 1 cup dried chickpeas, soaked overnight
- 2 tbsp chickpea flour
- 1 cup packed fresh parsley
- ¾ cup packed fresh coriander
- ½ cup finely chopped red onion
- 3 cloves garlic, minced
- 1 tsp ground cumin
- Good pinch sea salt & pepper
- ½ tsp baking powder
- 1 tbsp lemon juice
- Wholemeal pita bread
- Suggested fillings: tomato, shredded lettuce, cucumber, sauerkraut
- Suggested sauces: tahini sauce, tzatziki, hummus or baba ghanoush
Method
- Soak dried chickpeas overnight in a large bowl covered in water. Make sure chickpeas are covered in around 4 inches of water. Drain them well the next day.
- Place chickpeas in your food processor with chickpea flour, parsley, coriander, onion, garlic, cumin, sea salt, pepper, baking powder, and lemon juice. If the mixture is too wet add a little more flour. If the mixture is too dry add a little lemon juice or olive oil. Don’t over-blend it — you don’t want a puree. Process just enough so the mixture starts to hold together.
- Make 2 tbsp balls with the mixture and then place them on a tray and refrigerate for 30 min.
- Falafels can either be pan fried in olive oil until golden, or oven baked. To oven bake your falafels preheat the oven to 190°C. Brush them with olive oil and then bake them for 15 mins, turn and bake for a further 10 mins until golden.
- Serve your falafels in warm pita bread with lots of salad veggies and your preferred sauces.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
