This is a delicious, relatively simple recipe. Not only is this one of my all-time favorite meals, but you’ll find the vegan falafel wrap is a meal that works in all situations. When you’re hungry, in need of a pretty fast meal, this is not only pleasing to the senses, but the taste is out of this world. I’m undoubtedly a huge lover of cumin and coriander spices. In general, falafel balls are typically loaded with my favorite spices making them a traditional middle-eastern specialty. It’s a flavor that I nearly grew up on as a young child. I love these balls, and even more, I love them in a wrap.
Now, as you all know, I’m a stickler for making things from scratch. But sometimes it’s ok to get a little help from a box. I pick those situations wisely though, and this is one of those exceptions. It’s typical that falafels are ball shaped and served as a side dish. Normally, falafel’s will either be made from a fave bean base, (usually more green in color), or chick pea base. The unmistakable flavors of coriander and cumin are added to achieve the unique taste and smell of the falafel. Not all mixes are equal however. It might take a few times until you’ve found the right mix. Most mixes are made from the chick pea base, and require only hot water. I like my balls crispy and choose to pan fry them lightly in oil. It’s a simple process that takes about 10 minutes total.
The question then is, pita bread? Or a wrap? I find the wrap more enjoyable. The wrap allows the opportunity to load up on the vegetable add-ons. I like to finish the wrap off with a drizzle of my favorite vegan sauce, the krishna dressing. This is a meal that everyone enjoys. It’s filling and it’s healthy. Once you’ve selected the toppings, layer them on. Top it with a few falafel balls and simply enjoy devouring your vegan falafel wrap.
Vegan Falafel Wrap
- 1 box falafel mix makes about 16 balls
- tortilla's for the wrap
- lettuce chopped for filling
- 1 large onion diced
- 1-2 large tomatoes diced
- 1 batch krishna dressing see website for recipe
- 1 large cucumber sliced thin
- 1 bundle coriander optional, but delicious
- vegan cheese optional, but not traditional
- 1-2 large shredded carrots
- for the falalel balls, if you're mixing from a pre-made mix follow directions and form your balls. Pan fry them until golden brown, this usually takes about 10 minutes. set aside
- assemble the rest of your chosen ingredients
- get the tortilla, layer your ingredients,
- drizzle with traditionally a joghurt sauce, but since we're vegan, I use the krishna dressing. simply delicious!