Baked Falafel Wraps

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Calling all falafel sandwich lovers! Bring your street food obsession home with this surprisingly easy to make homemade falafel wrap recipe. Filled with baked, crispy golden brown patties and drizzled with tahini, you'll swear your kitchen was a bazaar. Replace the pita with a Mission® Gluten Free Spinach Herb for an even healthier dish.

Prep Time
20
 minutes
Cook Time
25
 minutes
Makes
6
 servings
  • Ingredients & Instructions
  • Reviews

FEATURED PRODUCT


INGREDIENTS


  • 6

    Mission Gluten Free Spinach Herb Tortilla Wraps, warmed
  • 1

    can (15 oz.) Chickpeas, drained
  • ¼

    cup Parsley, chopped
  • ¼

    cup Red or yellow onion, diced
  • 3

    tbsp. Gluten-free all-purpose flour
  • 3

    tbsp. Extra virgin olive oil, divided
  • 2

    Garlic cloves, chopped
  • 1 ¼

    tsp. Salt, divided
  • 1

    tsp. Cumin
  • ½

    tsp. Coriander
  • cup Tahini
  • cup Water
  • 1 ½

    tbsp. Lemon juice
  • 2

    cups Romaine lettuce, shredded
  • 2

    Medium ripe tomatoes, thinly sliced
  • ¾

    cup Feta cheese crumbles
  • ½

    Red onion, thinly sliced

INSTRUCTIONS


  • Step 1

    Preheat oven to 375°F. Line a rimmed baking sheet with parchment and brush with 1 tablespoon oil.

  • Step 2

    In a food processor, combine chickpeas, parsley, onion, flour, 1 tablespoon oil, garlic, 1 teaspoon salt, cumin, and coriander. Pulse until finely ground and combined. Use a ¼ cup measure to portion mixture and shape into patties. Transfer to prepared baking pan and brush tops of falafel with remaining tablespoon oil.

  • Step 3

    Bake for 12 minutes, carefully flip and bake for 12 minutes more or until golden brown.

  • Step 4

    While falafel bakes, whisk to combine tahini, water, lemon juice and ¼ teaspoon salt in a medium bowl.

  • Step 5

    Lay out warm tortillas on a clean work surface and top with falafel, romaine, tomatoes, onion and feta. Drizzle with tahini sauce, fold in one ends then roll to create wrap.

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