Falafel Wrap

This falafel wrap features baked falafel, customizable toppings, and a drizzle of homemade lemon tahini dressing for a burst of flavor.

Course Main Course

Cuisine Mediterranean

Prep Time 20

Cook Time 20

Total Time 40

Servings

Calories 977kcal

In a food processor, add the parsley, onion, pistachios and garlic and pulse until pistachios are finely chopped. Add the drained chickpeas, oats, cumin, lemon juice, coriander, salt and baking soda. Pulse until everything is combined thoroughly. You might have to scrape down the sides a few times.
Preheat oven to 400°F. Scoop out the falafel mix into tablespoon size balls. Place on a parchment-lined baking sheet. Bake for 20-25 minutes, or until tops and bottom are golden brown.

Pour all of the ingredients in a small bowl or jar and whisk together until smooth. If you need to thin out the dressing, add more water 1 tablespoon at a time. Taste and adjust seasoning. Can be stored in an airtight container in the fridge for 5 days.

To build the falafel spread a spoonful of hummus onto the wrap/flatbread. Add some greens, cucumber, roasted red pepper and olive. Then place a 3-4 falafels on top before adding some feta cheese and a drizzle of the lemon tahini dressing.

The food processor is your friend when getting everything combined for the falafel. Make sure you process the parsley, onions, garlic and pistachios first before adding the rest of the ingredients, otherwise it will take quite awhile to get everything combined.

Use parchment paper when baking the falafel so it won't stick to the pan. Otherwise you might have a difficult time getting it off the pan.

If you have a small cookie scoop, use it to create consistent size falafel which allows for even baking.

You want the baked falafel crisp, but not dry so bake until they are golden brown on top which should take about 20 minutes.

Use ingredients you like for the wrap. For greens, if you like kale - go for it. Or perhaps you like spinach instead. Not a fan of roasted red peppers? Try sun-dried tomatoes. Don't like olives? Try capers.