Want to make falafel, but are starving and have only 15 minutes before you go crazy? Try this 15-minute healthy falafel recipe, that is quite similar to a falafel wrap, but made a little differently.
So last month I made so many quesadillas, you know? I had bought this flatbread and I had to use it for everything. Literally everything. With chickpeas, with beans, only with cheese and butter, I made some new lentil wraps. There were 10 pieces and I felt like there were 50. It just never ended.
Luckily, some really nice recipes came out. I mean, what’s better than wrapping something in bread?
That’s right: NOTHING.
And because I believe you can be healthy and eat bread – I ate that bread like my life depended on it. So this is about one of my, I believe genius, discoveries. It’s a falafel mixture wrapped in bread.
I know, you need to bake it, you need to fry it, you should use the dried chickpeas…
Well, I did none of that and these still turned out SO delicious.
How To Make These Easy Falafel Wraps
To make these falafel quesadillas, ahem, falafel wraps I used canned chickpeas, mixed them with spices, herbs and garlic in the food processor, spread them on half a tortilla / flatbread and then toasted them with olive oil in a pan.
Result: The falafel mix is not crispy, but the tortilla gets super crispy when you toast it with the olive oil in the pan – so you get a crunchy, crispy falafel thing right there.
Now I’m not saying this recipe will not be enough on its own. It’s pretty good, but wait until you make the little salad and the sauce.
Garlic 4 president.
How To Make Falafel Sauce With Garlic
If you are vegan, make a garlicky tahini sauce for your falafels. I usually make this with a Tbsp tahini + Tbsp lemon juice + galic + some water until it gets white and creamy. Before you add water the tahini will thicken with the lemon and once you start adding the water – the magic will happen.
If you’re not vegan, the even easier option is to make a garlic yogurt sauce. Which is exactly as you hear it – garlic + yogurt = sauce. BAM.
How To Make The Falafel Salad
Then the small salad. Tomatoes + mint + garlic + olive oil = The Tastiest Little Falafel Salad EVER. But I have a separate recipe for that one.
I feel like I’m doing math here.
What Else To Add To Your Falafel?
You can also add some hummus, cucumbers, roasted vegetables like cauliflower, eggplant or zucchini, some olives – whatever your heart desires.
If you don’t eat all the wraps at once – keep in the fridge and reheat in the skillet when you’re ready to serve.
Side note: You’ll probably notice I didn’t use onions in the falafel mix. It’s because I had one of my favorite falafels when I was in Berlin 2 years ago and it was full of garlic. Oh, yeah. You know the way to a girl’s heart. I didn’t taste any onion in there and I really loved it, so since then whenever I make falafel I’m only adding garlic. You can of course add onions, but they might be to much for this version.
The quicker way to make falafel wrap that is easy, healthy and vegan! With canned chickpeas and garlicky sauce you’ll only need 15 minutes to put these together!
1 1/2 cups chickpeas, canned
1 bunch parsley, chopped
2 garlic cloves, minced
2 Tbsp olive oil
1 Tbsp sesame seeds
1 Tbsp pumpkin seeds
1 tsp coriander
1 tsp cumin
1/2 tsp ground chili (optionally)
4-5 cherry tomatoes, halved
Tomato Parsley & Mint Salad
Garlic sauce (see below)
1 Tbsp olive oil
thin pitas or tortillas
Making the mixture: In your food processor add all ingredients for the falafel and pulse a few times until combined, but still chunky.
Spread the mixture on half of a tortilla/pita. slice some tomatoes and put on top. Fold the tortilla.
In a skillet that fits the tortilla/pita size add olive oil and fry the tortilla on one side and then flip on the other. Repeat for as many “wraps” as you have mixture.
Serve immediately or keep in the fridge and reheat in the skillet right before serving.
To make a vegan garlic sauce: Mix 1 Tbsp tahini with 1 Tbsp lemon juice and press a garlic glove in there. Add water 1 tsp at a time until the sauce becomes white and reaches a creamy consistency.
Great additions to serve with: spicy hummus, zucchini hummus, tomato mint and parsley salad, some cucumbers, roasted vegetables (like cauliflower, eggplant, zucchini, bell peppers) and a garlicky sauce with tahini or yogurt (vegetarian option).
I hope you find this recipe a good solution for a quick and easy falafel wrap – it definitely satisfied my “falafel tooth”. Let me know if you have any questions or suggestions in the comments, I’d love to hear from you!