I have talked a lot about falafel recipes and how they can be used in the last few months. If I’m honest, this is my favourite way to enjoy falafels, and that’s in a wrap! The combination of flavours that comes through when you marry it with those beautifully pickled turnips, homemade hummus, and some refreshing vegetables, wrapped in a parcel, to me, makes it for a perfect meal. Great for a summer or spring lunch, though I must say we’ve been enjoying falafel wraps most of winter this year.
How do you fold a wrap?
There sometimes seems to be confusion around how to fold a wrap. I typically fill the wrap in the middle and leave the bottom quarter empty. So that when I finish with the filling, I fold the bottom over the filling and then bring in the left side, tucking it over the filling to the right. Then I rotate it so that the right fold is facing up and then fold that over towards me. I hope that this makes sense, but that’s how I would fold a wrap!
I’ve been asked this question a couple of times now. However, to make things less complicated, I just buy the mini wraps that fold to the middle. Yes, it’s more of a balancing act so that ingredients don’t fall out the bottom, but that doesn’t bother me too much. It all ends up in my mouth anyway!
So what goes into a falafel wrap?
Well, my favourite way to have a falafel wrap includes the following:
- Wholewheat mini wraps
- Homemade falafels
- Pickled turnips
- Red onion
- Tahini (if I don’t have hummus)
- Radish (if I don’t have pickled turnips)
I find it easier to eat them when I wrap them up and then when I get to the middle, I untie it and finish it off. This helps to keep it together as I use the mini wraps. I find that the full-sized ones have too much dough by the time you fold it. You end up with a big clump of tortilla at the end.
These falafel wraps are so versatile, and you can have it with a range of other fillings. Other vegetables that would work well are all kinds of salad leaves like baby spinach or rocket (arugula), capsicum, grated carrot, grated beetroot, purple cabbage, tomatoes, avocado and tabouli.
Now for the wonderful recipe.
- Falafels from this recipe
- Hummus from this recipe (without the sun-dried tomatoes)
- 6 wraps or tortillas - I use the mini ones
- 1/2 red onion, sliced thinly
- 3-4 large lettuce leaves
- 1 cucumber, sliced
- Pickled turnip
- Take a wrap and spread about a tablespoon of hummus in the middle section of it. Layer the lettuce, onions, cucumber, three falafels and some pickled turnip or radish.
- Fold over the sides to overlap in the middle and wrap with unbleached parchment paper and twine or just hold with your hands and enjoy!
Wondering what on earth fermented turnips are? It’s amazing! Don’t let the colour put you off (the bright pink) as it actually turns that colour from beet juice. If you can’t find it in the supermarket, your local Middle-Eastern store or European deli, you can use this recipe to make it at home.
If you don’t want to use them, you can easily swap it out for radish. Still adds a wonderful crunch and colour!
I also made a really delicious and even more colourful (how is that even possible you ask?) salad with the same falafel recipe.
These falafels are great to be made ahead of time and kept in the fridge and ready as a snack or to be put together in this wrap, salad or you can make a wonderful platter with them too.
I hope you love this recipe as much as I do. It’s definitely a winner here!
Other wonderful recipes you will love:
- Falafel Salad
- Lentil And Cauliflower Tacos (Vegan & GF)
- Mediterranean Pearled Couscous Salad
- Roasted Eggplant and Capsicum Buckwheat Salad
- Juicy Tofu Sandwich With Smoked Mayo
Interested in more recipes?
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