---
title: Falafel-Inspired Wraps
servings: 2
course: main
source:
  name: Rainbow Plant Life
  author: Nisha Vora
  url: https://plans.rainbowplantlife.com/recipes/falafel-inspired-wraps
image: https://imagedelivery.net/2iqVZVZ93QVmZXnzq-5uHA/falafel-wrap/6pmSSekP_slhQWfhUyALb/500
prep time: 15 minutes
diet: Vegan
nutrition:
  calories: 579 kcal
  fat: 23 g
  carbohydrates: 75 g
  sugar: 7 g
  protein: 26 g
  fiber: 19 g
  sodium: 577 mg
tags: [main, falafel-inspired, wraps, vegan, meal-prep]
---

Gather: @extra virgin olive oil{2%tbsp}(divided, more as needed), @ground cumin{1.5%tsp}, @ground coriander{0.75%tsp}, @smoked paprika{0.75%tsp}, @./components/Falafel Mix{2.5%cup}(from meal prep; see Note 1), @good-quality creamy vegan yogurt{4-5%oz}, @good-quality tahini{1%tbsp}(optional), @small lemon{1}(juiced), @Kosher salt and freshly cracked black pepper. For the salad mix: @Persian cucumbers{2}, @flat-leaf parsley leaves and tender stems{1%cup}, @cherry tomatoes{3%oz}(optional), @thinly sliced romaine lettuce{2%handful}, @large lavash flatbreads or pita{2}(see Note 2), @A few spoons of harissa or crushed Calabrian chili peppers{}(optional for heat), @forkfuls pickled onions or pepperoncini peppers or banana/hot cherry peppers{4}.

Heat a large nonstick frying pan over medium heat for ~{2%minutes}. Add 1 tbsp oil, and once hot, add the cumin, coriander, and smoked paprika. Stir constantly for 30 seconds, or until fragrant.

Add another 1 tbsp oil along with the Falafel Mix and stir to coat. Increase the heat to medium-high. Cook for ~{7-8%minutes}, stirring occasionally, until the falafel crumbles are golden and lightly crisp. If you want it to crisp up more or if it starts to stick, add a drizzle more oil. If it starts to burn, lower the heat.

Meanwhile, prep the other ingredients. Yogurt sauce: In a small bowl, mix the yogurt with the tahini (if using), a squeeze of lemon juice, and a pinch of salt and pepper. Taste, adding more lemon juice or salt as desired. Salad Mix: Chop the cucumbers and chop the parsley. If using, quarter the cherry tomatoes. Toss all together with the sliced romaine in a bowl. TIP: If saving leftovers, only prep as much as you will eat. Flatbreads: Briefly warm in the microwave for about ~{10%seconds}.

Assemble: If desired, add a spoonful of harissa and spread out on the flatbread. Spoon the yogurt sauce across each flatbread, then spread the falafel crumbles evenly over the surface, pressing down lightly so they stick. Top with the Salad Mix and pickled onions or pepperoncini. Roll up, securing the ends (see video here), then slice in half.

> ~2 1/2 cup Falafel Mix is the yield when you use 1 (15-ounce / 425g) can of chickpeas and spices.
> If using pita, slice in half, then stuff the fillings into the pita pockets.
> Storage: These wraps are best fresh as the yogurt sauce makes the lavash soggy if kept too long, but they will stay good in the fridge for a few hours after assembling.
> Storage: For the best results, store all components separately in the fridge for 3 to 4 days. Cook the falafel crumbs in a nonstick pan with a touch of oil until crispy again, prep the Salad Mix, then assemble as listed in the last step right before serving.
> Nutrition boost: Top your wrap with sauerkraut for a gut health boost. You can also swap the romaine for kale. For more protein, use protein yogurt.
> Shortcut: Skip the yogurt sauce and spread thick plain-flavored vegan yogurt across the flatbread.
> Shortcut: Use pre-chopped lettuce and skip the parsley in the Salad Mix. You could also just layer on whole romaine leaves and thinly sliced cucumber to save a bit of time chopping.