Recipes · Lunch
Falafel Wrap with Tahini and Vegetables
A vegan take on Middle Eastern street food: herby chickpea falafel, lemony tahini sauce and a pile of crunchy vegetables, all rolled into a soft wrap. Ready in half an hour and great for lunch on the go.
AIMethod
Drain the soaked chickpeas and pat dry. Add to a food processor with the parsley, cilantro, garlic, onion, cumin and ground coriander. Pulse to a coarse, sandy paste — stop before it turns smooth.
Add the chickpea flour, baking soda and salt. Pulse briefly to combine, then chill the mixture for 15 minutes so it firms up.
Meanwhile, whisk the tahini with the lemon juice and a pinch of salt. Add the water a splash at a time until you get a pourable, creamy sauce; set aside.
Shape the chilled mixture into 10-12 small patties, pressing firmly so they hold together.
Heat the olive oil in a non-stick pan over medium heat. Fry the falafel 3-4 minutes per side until deep golden and crisp; drain on paper towel.
Slice the tomato and cucumber, shred the red cabbage and tear the lettuce.
Warm the wraps briefly in a dry pan or microwave so they fold without cracking.
Spread tahini sauce over each wrap, pile on the vegetables and falafel, drizzle with more sauce, then fold in the sides and roll up tightly. Halve and serve.
Make it yours
Adapt it to your macros.
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