Wraps
Baked falafel wraps with lemony tahini sauce
Herby baked chickpea falafel wrapped in warm Lebanese bread with crisp lettuce, tomato and cucumber, drizzled with a creamy lemon and garlic tahini sauce.
- 55 min · 25 min hands-on
- Serves 4
- Food processor, baking tray, baking paper
- Contains sesame, wheat, gluten, coriander
- Vegan
- Complete meal
One serve gives you
Daily needs: Female 31–50- Protein 18 g · 17%
- Carbs 52 g · 50%
- Fat 16 g · 33%
- Fibre 17 g
Highest in this recipe
Black shows one serve; the rest of each bar is left for the day. * Partial ingredient data.
Ingredients
Weights for 4 servings. Per-serve nutrition stays the same.
- 480 g
- 80 g
- 10 g
- 20 g
- 15 g
- 4 g
- 3 g
- 30 g
- 3 g
- 0.5 g
- 20 g
- 40 g
- 20 g
- 3 g
- 40 g
- 240 g
- 100 g
- 200 g
- 150 g
Check product labels and cross-contact. Ingredient notes are not an allergy-safety guarantee.
Method
5 steps · about 55 min- Heat the oven to 200°C conventional (180°C fan) and line a baking tray with baking paper. Pat the drained chickpeas very dry with paper towel.
- In a food processor, pulse the chickpeas, red onion, garlic, parsley, fresh coriander, cumin, ground coriander, besan, baking powder and iodised salt until finely chopped and holding together when squeezed; do not blend to a paste.
- Shape into 16 small patties and place on the tray. Brush the tops with the olive oil and bake for 25 minutes, turning halfway, until golden and crisp outside and hot all the way through.
- Meanwhile, whisk the tahini, lemon juice and grated garlic, then whisk in the 40 g cold water a little at a time until smooth and pourable.
- Warm the Lebanese breads briefly. Fill each with lettuce, tomato, cucumber and four falafel, drizzle with tahini sauce and roll up. Serve one wrap per person.
Add optional toppings or substitutions to your saved copy to include them in the calculation.
One serve gives you
Daily needs: Female 31–50- Protein 18 g · 17%
- Carbs 52 g · 50%
- Fat 16 g · 33%
- Fibre 17 g
Highest in this recipe
Black shows one serve; the rest of each bar is left for the day. * Partial ingredient data.
Calculation limitations
- Further heating in this recipe is not covered by the food record or a reviewed cooking factor. Reported contributions remain estimates.
Every nutrient, and where it comes from
152 nutrients and food components, and the ingredients that supply each one.
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About this recipe and its sources
Editorially reviewed for ingredient-method agreement, flavour structure, moisture control, practical timings and food-safety cues. Compound products and cross-contact remain label-dependent.
MorselMetrics kitchen ideas · MorselMetrics original recipe content
Original AI-assisted recipe development for MorselMetrics. Editorially reviewed. Nutrition calculated from attributed food-composition sources.
Calculation assumptions & recipe adaptations
Estimated from weighed edible ingredients using existing source-backed food records. Cooking changes without a supported model remain unadjusted; unknown nutrient values remain unknown.
- Canned chickpeas, rinsed and well drained (2 cans): Whole-recipe edible weight.
- Red onion, roughly chopped: Whole-recipe edible weight.
- Garlic, peeled: Whole-recipe edible weight.
- Flat-leaf parsley: Whole-recipe edible weight.
- Fresh coriander: Whole-recipe edible weight.
- Ground cumin: Whole-recipe edible weight.
- Ground coriander: Whole-recipe edible weight.
- Besan (chickpea flour): Whole-recipe edible weight.
- Baking powder: Whole-recipe edible weight.
- Iodised salt: Whole-recipe edible weight.
- Olive oil: Whole-recipe edible weight.
- Tahini: Whole-recipe edible weight.
- Lemon juice: Whole-recipe edible weight.
- Garlic, finely grated, for the sauce: Whole-recipe edible weight.
- Cold water for the sauce: Whole-recipe edible weight.
- Wholemeal Lebanese breads, 4 × about 60 g (check the label if you need it vegan): Whole-recipe edible weight.
- Cos lettuce, shredded: Whole-recipe edible weight.
- Tomatoes, sliced: Whole-recipe edible weight.
- Lebanese cucumber, sliced: Whole-recipe edible weight.
AFCD attribution, data & methods
Food matches used for nutrition
- Canned chickpeas, rinsed and well drained (2 cans): Chickpea, canned, drained
- Red onion, roughly chopped: Onion, mature, red skinned, raw
- Garlic, peeled: Garlic, peeled, fresh, raw
- Flat-leaf parsley: Parsley, continental, fresh, raw
- Fresh coriander: Coriander, fresh, raw
- Ground cumin: Cumin (cummin) seed, dried, ground
- Ground coriander: Coriander seed, dried, ground
- Besan (chickpea flour): Flour, chickpea (besan)
- Baking powder: Baking powder, dry powder
- Iodised salt: Salt, table, iodised
- Olive oil: Oil, olive
- Tahini: Tahini, sesame seed pulp
- Lemon juice: Juice, lemon
- Garlic, finely grated, for the sauce: Garlic, peeled, fresh, raw
- Cold water for the sauce: Water, tap
- Wholemeal Lebanese breads, 4 × about 60 g (check the label if you need it vegan): Bread, flat (pita or Lebanese), wholemeal, commercial
- Cos lettuce, shredded: Lettuce, cos, raw
- Tomatoes, sliced: Tomato, common, raw
- Lebanese cucumber, sliced: Cucumber, Lebanese, unpeeled, raw