Vegan Falafel Wrap with Diced Vegetables

Chef by StepAuthorChef by Step
vegan falafel wrap with diced vegetables and hummus
Yields2 ServingsCategoryCuisine
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 2 lard-free tortillas
 2 cups diced vegetables such as bell peppers and zucchini
 3 tbsp garlic hummus
 3 oz falafel mix
 vegetable oil

Gather your ingredients!

Falafel Ingredients


Mix three ounces of the falafel blend with water until the dough is just wet enough to hold its shape when rolled into a ball. Knorr brand takes 1/3 cup of water per packet.

Set aside the wet dough for ten minutes to allow it to set.

Falafel Batter


Dice about 2 cups of vegetables into bite-sized pieces. I find the prepackaged vegetable medleys to be convenient–this one contains broccoli, carrots, onions, zucchini, and bell peppers.

Chopped Vegetables for Vegan Falafel


Mix the diced vegetables in just enough hummus to coat the peices. Seving vegetables this way, instead of using the hummus as a dip, maximizes the flavor of the hummus without adding extra calories by way of too much dip.

Mixing Vegan Falafel Wrap Fillings


Roll the falafel mix into meatball-sized balls.

Heat a pan with at least half a centimeter of vegetable oil. Add a fleck of vegetable to test the oil. The oil is ready for frying when bubbles appear around the vegetable fleck.

Shallow fry the falafel by placing the balls in the hot oil, and press them down with a spatula into patty shapes. Cook for about two minutes on the first side, then flip and cook for about one minute on the other side. Remove from the heat and set aside.

Shaping Falafels


Pan fry two tortillas in a minimal amount of oil (one teaspoon per tortilla is enough.) You’ll know a tortilla is done when it slightly puffs up on the pan.

pan fry a tortilla


Divide the falafel patties and diced vegetables between two tortillas. Wrap them up and enjoy!

Eating Vegan Falafel Wrap

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