Baked Falafel Wrap
Baked falafel made from soaked chickpeas, crisp on the outside and tender inside — wrapped up with a lemony yogurt-tahini sauce and fresh vegetables.
Prep
25 min
Cook
20 min
Total
45 min
Servings
2
Ingredients
- 1 ½ cups chickpeas (soaked overnight and cooked)
- 2 stalks spring onion (green part)
- 1 clove garlic
- 1 handful fresh parsley
- 1 tbsp lemon zest
- 1 tsp cumin
- 1 pinch black pepper
- 1 pinch red pepper flakes (optional)
- 1 tbsp baking powder
- 2 tbsp flour
- 1 pinch salt
- 3 tbsp yogurt (for the sauce)
- 1 tbsp tahini (for the sauce)
- ½ lemon, juiced (for the sauce)
- 2 whole wheat tortillas or pita breads
- 1 cucumber, sliced
Method
- 1
Drain the cooked chickpeas well and pat them dry.
- 2
Pulse the chickpeas, spring onion, garlic, parsley, lemon zest, cumin, black pepper, red pepper flakes and salt in a food processor until coarsely combined — you want texture, not a smooth paste.
- 3
Add the flour and baking powder, then pulse a few more times to combine. Chill the mixture in the fridge for 15–20 minutes — this makes it much easier to shape.
- 4
Shape the mixture into about 12–14 small balls.
- 5
Heat the oven to 200°C (390°F). Arrange the balls on a lined baking sheet, drizzle lightly with olive oil, and bake for about 20 minutes total, flipping halfway, until golden and crisp on the outside.
- 6
For the sauce, whisk together the yogurt, tahini and lemon juice until smooth. Thin with a few drops of water if needed and season with salt.
- 7
Layer greens, falafel, cucumber slices and the sauce onto the tortilla or pita, then wrap it up.
Nutrition per serving
430kcal
Calories
19g
Protein
54g
Carbs
15g
Fat