The base ingredients in falafels are so healthy, but most falafels prepared in restaurants—or even pre-packaged in stores—are either deep-fried or filled with artificial ingredients (or both!).
This falafel recipe uses traditional ingredients like chickpeas, garlic, onions, and fresh herbs…but they’re baked instead of fried and they’re oil-free! You can even make them gluten-free if you’d like by using gluten-free bread crumbs (just double-check to make sure they don’t contain eggs or dairy).
These homemade falafel balls are delicious stuffed in pita bread (which is usually vegan) and loaded with fresh vegetables like tomato, red onion, cucumber, mixed greens, fresh herbs, and avocado. A naturally vegan Middle Eastern classic!
I added very finely chopped parsley to classic lemon tahini sauce to make the dressing. But if you’re not a fan of tahini (whaaaaat?), feel free to swap it out completely for hummus! This oil-free hummus works beautifully in these vegan falafel wraps. But you can also use this Jalapeno hummus or even roasted beetroot hummus for a fun pink pop of color! If you want to go one step further, make or buy some vegan tzatziki and you’re set.
Falafel is traditionally served up in a warm pita bread with mediterranean fixins, but you can get creative with your falafel balls to make all sorts of filling vegan meals!
Admittedly, nothing beats fresh soft pillowy pita bread for the perfect falafel sandwich. But if you don’t have pita on hand, you can use any tortillas! In a pinch, sandwich bread will work as well.
If you haven’t cooked with aquafaba yet, seriously get on it! This magical ingredient (the liquid from a can of chickpeas) is used in this recipe because it simulates eggs. Use just 1 tablespoon of aquafaba to bind all of the ingredients together. It’s also helpful because it makes the falafels crispy, even though there’s no oil and they’re not fried.
If you don’t have a food processor, no problem! The method without a food processor is simple. Just mash the chickpeas in a bowl with a potato masher until they are mostly broken down, but there is still some texture. Finely chop the onion, parsley, and garlic, then add it to the bowl along with the rest of the falafel ingredients.
I typically don’t have breadcrumbs in my pantry, so I have a little hack to make my own! Toast some plain white bread (I used 2 slices of toast for this recipe) until it is golden brown, then add it to your blender and blend! Voilà.
This recipe specifically teaches you how to make baked falafels, but falafels are traditionally fried! These days it seems like everyone has an air fryer, which is another great option—especially for reheating your leftover falafels!
Chickpeas (also known as “garbanzo beans”) are quite magical and versatile beans. Yet often I hear from those who are new to plant-based cooking that cans of chickpeas sit in their pantry month after month gathering dust. Let’s fix that right now!
Not only are chickpeas loaded with protein and healthful nutrients, but they can be tossed in salads, used soups, blended to make creamy hummus, and the brine from chickpeas can even be used to make fluffy whipped cream and meringue cookies.
Hungry for more vegan chickpea recipes? Check these out:
Also, check out 25+ more ravishing wrap recipes here!
This vegan falafel wrap recipe and photos are by Kathy Chrzaszcz for World of Vegan. Recipe and photographs copyright of World of Vegan™, all rights reserved. Article edits by Amanda Meth. Please note that this article contains affiliate links—shopping through them helps keep the lights on at World of Vegan!