When I first became a vegetarian many moons ago I came up with these vegan falafel wraps. They are easy, flavorful and satisfying. As I read about veganism I remember saying to Harrison “I could never be vegan, the only vegan thing I make is those falafel wraps!”. Times have obviously changed, but I still love these falafel wraps. These are a fantastic Meatless Monday option if you are cooking for meat eaters wary of having a meal without meat. The falafel and hummus are familiar flavors and make a hearty meal.
For the falafel I used to make my own. I like the falafel recipe from Appetite for Reduction in particular. These days I typically buy pre-made falafels from Whole Foods or the Farmer’s Market. Buying falafels makes this an incredibly quick meal. I tried these frozen falafels available at Whole Foods from Falafelim. They were just ok and I don’t think I would use them again. I much prefer the ones I can buy fresh at the Farmers Market.
For the vegetables, or what we call the medley, I stir the following ingredients together in a large bowl:
- 3 cups tomatoes, chopped
- 3 cups cucumbers, peeled, seeded & chopped
- 1/4 cup red onion, finely diced
- 1/2 cup chopped parsley
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon olive oil
I put our wraps in Lavash bread. Lavash is available at both Whole Foods and Trader Joes. You can also use pita bread, but I much prefer lavash wraps. I like that the lavash can crisp up and doesn’t overwhelm the rest of the ingredients.
Assemble the wraps:
- Put 2 Tablespoons hummus on the left hand side of the lavash
- Add 1/4 cup of the vegetable medley on top of the hummus
- Add 2-3 falafels – smashed a bit -next to the medley
- Add a dash of hot sauce (optional)
- Roll the bottom of the lavash up 1 inch.
- Roll entire wrap from left to right
- Place in a hot pan to crisp up each side
Keep these ingredients on hand and you will always be ready for a last minute dinner or lunch.