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Baked Falafel Wraps

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These baked falafel wraps are a healthier alternative to fried versions, delivering a crunchy texture and vibrant flavors with fresh herbs and spices.

Ingredients

Scale
  • 1 can chickpeas, drained
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1/4 cup fresh parsley, chopped
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon olive oil
  • Whole wheat wraps
  • Lettuce
  • Tomatoes
  • Tahini sauce for serving

Instructions

  1. Preheat your oven to 400°F (200°C) to get it warmed up for baking the falafel.
  2. Combine the chickpeas, onion, garlic, parsley, cumin, coriander, salt, and pepper in a food processor. Pulse until the mixture is well mixed but still slightly chunky.
  3. Form the mixture into small balls about the size of a golf ball.
  4. Place the falafel balls on a baking sheet lined with parchment paper to prevent sticking.
  5. Brush the top of each falafel ball with olive oil to help them achieve a golden color.
  6. Bake in the preheated oven for 25-30 minutes, turning halfway through, until golden brown and crisp on the outside.
  7. Assemble the baked falafel in the whole wheat wraps with fresh lettuce, diced tomatoes, and a generous drizzle of tahini sauce.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for the best texture.

Nutrition

Find it online: https://www.thestationrecipes.com/baked-falafel-wraps/

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