This is a flavor-packed, healthy, customizable, easy-to-make vegan falafel wrap recipe with baked falafel, crispy fresh vegetables, creamy sauce, wrapped in a soft tortilla.
If you love wraps, try Tofu Wrap with Spicy Apricot Sauce, 15-Minute Trader Joe’s Falafel Naan Wrap, and Collard Green Wraps for more easy-to-make meals.
Whether you keep it classic with the Falafel Pita Sandwich with crisp veggies and yogurt sauce or add a bold twist with the spicy flavors of a Spicy Vegan Caesar Tofu Wrap, wraps are sure to satisfy every craving. Plus, it’s easy to prep ahead, making it a time-saving favorite for busy weekdays.
A vegan falafel wrap can be a great grab-and-go meal—packed with protein, flavor, and crunch and it’s a versatile option that’s great for vegan school lunches for kids, offering a fun and nutritious alternative to traditional sandwiches.
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What is a Falafel?
Falafel is a popular Middle Eastern dish traditionally made from ground chickpeas or fava beans mixed with herbs, spices, and onions. The mixture is then shaped into balls or patties and traditionally deep-fried, resulting in a crunchy exterior and a flavorful, tender interior. It is a staple food in many vegetarian and vegan diets due to its high protein content.
Ingredients
Here is everything you'll need to make the falafel. See the recipe card for details on quantities.
- While fava beans are readily available in many grocery stores, I couldn't find any nearby. Fortunately, I managed to get mine from Amazon. If fava beans aren't accessible in your area, you can easily substitute them with chickpeas.
- Dried chickpeas can be found at most major grocery stores. Alternatively, you can use all chickpeas or all fava beans for this recipe, but I like the combination of beans for the flavor, texture, and binding properties I get in the falafel.
Variations
- Experiment with different vegetables. Add shredded beets, scallions, vegan feta, arugula, and even cranberries for a different variation.
- Feel free to experiment with different herbs and spices like mint and cayenne pepper. Add it to the falafel mixture or in the wrap. You can also top the falafel with some sesame seeds before baking.
How to Make Vegan Falafel
Here are the visuals of what you'll be doing. See the recipe card for details on the recipe.
Step 1: Drain the beans well and add them to a food processor.
Step 2: Blend until they become a coarse mixture. Remove from food processor and set aside.
Step 3: Process the remaining falafel ingredients. Add the onions, garlic, parsley, cilantro, cumin, coriander, salt, and pepper to a food processor. Mix until combined.
Step 4: Then add the blended beans back in and mix until all combined. The mixture should be well combined but not smooth. Place the mixture in a large bowl and mix in the baking powder (optional).
Step 5: The mixture should be moist but still able to hold its shape. The moisture content is important to ensure the patties are soft and tender on the inside while developing a crispy exterior when fried.
Air Frying the Falafel
This is my preferred way of making falafel. Air-fried falafel is perfect for an easy, quick meal without heating a large oven for just one or two servings. It bakes the falafel to a perfect golden-brown, crispy exterior, and a moist, flavorful interior, all without a drop of oil.
Preheat your air fryer to 375°F (190°C). If your air fryer requires preheating, make sure you do this step. Air fry for 8-10 minutes or until the falafel is golden brown and crispy on the outside.
Halfway through the cooking time, shake the basket to ensure even cooking and avoid sticking. Check them often, as air fryer cooking times may vary.
Alternative Cooking Directions
Oven directions: For cooking larger batches, I recommend using the oven preheated to 375°F (190°C). Place falafel on a tray with parchment paper or a silicone baking mat and lightly brush with olive oil, if desired. Bake for 30-35 minutes, flipping each ball halfway through cooking. Broil at the end for about 4 minutes on the top rack to get them to a nice golden color. Let them cool to firm up.
After cooking, falafel will have a crispy, medium-brown exterior while maintaining a fluffy and light green interior.
Intructions for Vegan Falafel Wraps
Whole wheat or whole grain tortillas are my personal choice for falafel wraps as they complement the hearty flavors of falafel. You can also opt for pita bread, naan bread, gluten-free tortillas, or standard flour tortillas as well.
Assembling the wrap
Step 1: Spread hummus on the tortilla evenly. Place a row of red onions, shredded carrots, avocados, spinach, olives, and crumbled falafel across the tortilla.
Step 2: Be careful not to overfill it, as this can make wrapping difficult and may make the wrap too large for a regular-sized bite. Drizzle with vegan tzatziki or tahini dressing.
How to wrap a tortilla
Fold in the sides of the tortilla over the filling. Start rolling the tortilla from the edge closest to you (the rows of filling should be horizontal to you; see pic), tucking in the sides as you go.
Continue rolling until the tortilla is fully wrapped around the filling.
Place the tortilla seam-side on the plate or pin it with a toothpick before cutting or eating to help it hold its shape. The hummus on the edge helps seal the wrap closed.
Top Tips
- The ideal consistency is a slightly sticky and cohesive mixture that can be easily shaped into patties without falling apart.
- This batter makes about 32 falafel weighing between 30-35 grams (the size of ping pong balls).
- Before adding in the processed bean mixture, you should process the parsley, cilantro, onion, garlic, and spices in the food processor.
- This step guarantees a uniform breakdown of herbs (particularly the stems - I leave them on) and vegetables. If you try to do everything simultaneously, you might get chunks of unprocessed beans and veggies while simultaneously getting over-processed parts of the falafel mixture. It's not worth the headache to save a step.
- I've often played with the ratio of cilantro to parsley in falafel recipes. The ratio can be adjusted to suit your taste, balancing the most enjoyable flavors. Play with the ratios to find your preference. If you do not like cilantro, leave it out and just use parsley or add another herb like mint for variety.
Vegan Falafel Wrap FAQS
Falafel is gluten-free. This can easily be made into a gluten-free falafel wrap using gluten-free tortillas or wraps. Ensure all other ingredients, like sauces, are also gluten-free.
Now, what if you've made too many falafels? Well, the good news is falafel freezes beautifully! Place the cooled falafel balls in a single layer on a baking sheet, freeze until solid, and then transfer to a freezer bag or airtight container.
When ready for a quick and easy vegan falafel wrap, reheat it in the air fryer or microwave (it won't be as crispy, but still delicious). When time is tight, this is particularly handy for whipping a quick falafel wrap, salad, or bowl.
You can also store the batter in an airtight container for up to 2 days.
I would not recommend using canned chickpeas for this recipe as it can result in a higher moisture level, lead to a different texture, and no crunchy outside. It is best to use dried chickpeas that have been soaked to achieve a more authentic falafel experience.
Baked falafel is a healthier option than deep-fried ones, requiring less oil, resulting in lower calories and fat. Baking also helps retain more nutrients without nutrient loss from oil immersion. I also prefer the lighter texture and cleaner taste of baked falafel. Give them a try, and let me know in the comments what you think.
More Delicious Vegan Sandwiches or Wraps
Have a minute? I'd love for you to dive into the comments and rate this Vegan Falafel Wrap. Your feedback is invaluable—did you love it? Did you make any fun twists? Let me know how my directions worked so I can keep improving my recipes. Follow me on Pinterest, Instagram, Facebook, and YouTube for inspiration.
Vegan Falafel Wrap
Ingredients
Falafel Mixture
- 1 cup fava beans dried; soaked overnight
- 1 cup chickpeas dried; soaked overnight
- 1 cup fresh parsley medium packed
- 1 onion yellow or white
- ¾ cup fresh cilantro medium packed
- 6-8 cloves garlic
- 2 teaspoons cumin
- 2 teaspoons salt or to taste
- 1 teaspoon coriander
- 1 teaspoon baking powder optional but recommended
- ½ teaspoon black pepper or to taste
Wrap Ingredients
- 4 tortillas
- ½ cup hummus to taste
- ½ cup red onions diced or sliced
- 1 cup carrots shredded
- 1 avocado sliced
- spinach handful
- 8-10 falafel crumbled (see above)
- ¼ cup Kalamata olives sliced
Wrap Sauce
- vegan tzatziki or tahini dressing
Instructions
Make the falafel
- Soak beans: Soak the fava beans and chickpeas in plenty of water for at least 8 hours or overnight.
- Combine beans: Drain them well after soaking them and add them to a food processor. Blend until they become a coarse mixture. Remove from food processor and set aside.
- Combine remaining ingredients: Add the onions, garlic, cilantro, parsley, cumin, coriander, salt, and pepper to a food processor and mix until combined. Then add the blended beans back in and mix until all combined. You want some texture, so don't overprocess it into a smooth paste.
- Add baking powder: Place the mixture in a large bowl. Add the baking powder (if using) and mix until combined.
- Preheat: Preheat your air fryer to 375°F (190°C). If using an oven, preheat to 375°F (190°C) and line a baking sheet with parchment paper.
- Form balls: Form the mixture into small patties or balls, about 1.5 inches in diameter. This batter makes about 32 falafel at 30-35 grams each (about the size of ping pong balls). Make as many as you would like, and see FAQs for storage suggestions.
- Bake: Bake the falafel in the preheated air fryer for 10 minutes or oven for 30 - 35 minutes. Flip each one carefully using a spatula or tongs halfway through cooking. If baking in the oven, you must broil the falafel at the end of cooking for 4 minutes on the top rack to get a nice brown color. Watch them carefully for burning.
- Let cool: Remove from the air fryer or oven and let the falafel cool slightly.
Assemble the wraps
- Heat tortillas: Place them on a microwavable plate and cover them with a damp paper towel. Heat the tortillas in the microwave for about 15-30 seconds so they are a little more soft and pliable.
- Add ingredients: Spread a thin layer of hummus on the tortilla evenly. Place a row of red onions, shredded carrots, avocado, spinach, olives, and crumbled falafel across the tortilla. Be careful not to overfill it, as this can make wrapping difficult and may make the wrap too large for a bite. Add Kalamata olives over the top, and drizzle with vegan tzatziki or tahini dressing if using.
- Roll: Start folding the sides of the tortilla over the filling (filling should be horizontal to you, see pic in post). Start rolling the tortilla from the edge closest to you, tucking in the sides as you go. Continue rolling until the tortilla is fully wrapped around the filling. Place the tortilla seam-side on the plate or pin it with a toothpick before cutting or eating to help it hold its shape. The hummus on the edges should help seal the wrap. You're ready to eat!
Regi Pearce says
This vegan falafel wrap is crispy, fresh, and packed with delicious spices. The perfect easy meal for lunch or dinner.