Vegan Falafel Wrap
Vegan Falafel Wrap is our newest recipe that we enjoy cooking. Feel free to also add in some additional toppings such as pico de gallo that you can make yourself or buy at your local grocery store.
Preparation time: 15 minutes
Cooking time: 10 minutes
Servings: 4
INGREDIENTS:
Falafel:
- cooked mung beans
- 1 sweet potato, boiled
- 1 tablespoon chickpea flour
- 1 shallot, chopped
- Salt and pepper, to taste
- 1 teaspoon chili powder
- 2 tablespoons olive oil
Garlic Chia Sauce:
- 2 tablespoons lemon juice
- 1 tablespoon Chia Seeds
- 2 cloves garlic, minced
- 1 lemon, juiced, zested
- Salta and pepper, to taste
Hummus:
- can chickpeas
- 2 tablespoons lemon juice
- 1 teaspoon ground cumin
- 2 cloves garlic, minced
- 3 tablespoons water
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon paprika powder
Turmeric tahini:
- ¼ cup tahini
- ½ teaspoon turmeric
- ½ teaspoon maple syrup
- 1 tablespoon tamari sauce
- 1 tablespoon raw cider vinegar
- 1 ½ tablespoons water
Additionally:
- 4 whole-wheat tortillas
- Lettuce leaves
DIRECTIONS:
- Make falafel; combine all falafel ingredients, except the oil, into a food blender. Blend until just smooth. Shape the mixture into walnut-size balls.
- Heat olive oil into skillet. Fry the falafel until golden on all sides. Place aside.
- Make the hummus; combine all ingredients into a food blender. Blend until smooth.
- Make the tahini sauce; whisk all ingredients into a small bowl. Place aside.
- Warm tortillas in a microwave, for 30 seconds on high.
- Spread some hummus over warmed tortillas. Top each tortilla with two lettuce leaves. Add falafel balls and drizzle all with the turmeric tahini sauce.
- Fold in half and serve.
Nutritional info per serving:
- Calories 468
- Total Fat 25.1g
- Total Carbohydrate 51.2g
- Dietary Fiber 14.2g 51%
- Total Sugars 5.1g
- Protein 14.1g
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