This simple falafel wrap recipe is a fun, meat-free dinner idea that’s great for both vegetarian weeknight meals and weekend lunches.
Ingredients
Method
Process coriander, beans, oats, sesame seeds, garlic, cumin and lentils until finely chopped and mixture holds together when pressed; take care not to over process. Season to taste.
Line two large oven trays with paper towel. Shape heaped tablespoons of mixture, pressing gently between damp hands to form an oval shape; place on one of the trays. Repeat with all the mixture to make a total of 30 falafels.
Heat oil in a medium heavy-based saucepan over medium heat until it reaches 170°C on a thermometer. Fry falafel, in batches, turning occasionally, for 3 minutes or until golden and crisp. Remove falafel with a slotted spoon; place on the second lined tray. Keep warm.
Place slaw and lettuce in a large bowl; add vinegar and a pinch of salt. Toss to coat.
Spread 1 tablespoon hummus evenly onto base of opened pitta pockets; add salad and warm falafels. Mix remaining hummus with a little cold water to achieve a drizzling consistency; drizzle over stuffed wraps. Season to taste. Serve straight away.
Can the falafel be made in advance?
Falafels can be prepared 2 days ahead. Store between layers of baking paper in an airtight container, in the fridge.
How long does falafel keep?
Cooked falafels will keep for 2 days in the fridge.
Falafel wrap recipe swaps
You could replace the lentils with 300g crumbled tempeh, if you like. You can also make your own homemade slaw, using a mixture of red and white cabbage, beetroot, carrot and celery.
More falafel recipe ideas
Love falafel? Try this carrot falafel recipe or this pea, chickpea and hazelnut version. Or try making your own bread using our 2 ingredient flatbread recipe. Watch it come together in the video below.
