This vegan falafel wraps recipe is a “main course” entry in the So Delicious Dairy Free 3-Course Recipe Contest, submitted by reader Vanessa Burnum. For the dairy-free yogurt sauce, she uses Cultured Coconut Milk (yogurt) from So Delicious.
For more details and to enter the recipe contest, see this post: https://www.godairyfree.org/news/so-delicious-dairy-free-3-course-recipe-contest
Special Diet Notes & Options: Vegan Falafel Wraps
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, peanut-free, soy-free, tree nut-free, vegan and vegetarian. Even with the long ingredient list, these vegan falafel wraps are top 8 allergy-friendly!
Vegan Falafel Wraps with Dairy-Free “Yogurt” Sauce
Prep time
Cook time
Total time
This recipe was submitted by Vanessa Burnum, as an entry in the Go Dairy Free / So Delicious Dairy Free 3-Course Recipe Contest.
Author: Vanessa Burnum
Serves: 4-5 servings
Ingredients
For the “yogurt” sauce
- 1 cup So Delicious Dairy Free Unsweetened Cultured Coconut Milk
- 2 tablespoons fresh squeezed lemon juice
- 1 garlic clove
- 1 tablespoon chopped parsley
- Salt, to taste
For the falafels
- 1 tablespoon flax seed meal
- 3 tablespoons warm water
- 2-1/4 cups cooked chickpeas
- 4 cloves garlic
- ¼ cup bulgur wheat (or buckwheat groats for gluten free option)
- ¼ cup chopped parsley
- ¼ cup chopped cilantro
- ⅓ cup chopped onion
- 1-1/2 teaspoons ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon salt
- 2 tablespoons fresh squeezed lemon juice
- 1 tablespoon coconut oil
For the wrap
- 4 pieces flatbread (or gluten free tortillas for gluten free option)
- 4 pieces Romaine or green lettuce
- 2 tomatoes, sliced
- 1 cucumber, sliced
- ½ red onion, sliced
- ½ cup kalamata olives, sliced
Instructions
To make “yogurt” sauce
- Combine the cultured coconut milk, lemon juice, garlic, parsley, and salt in a food processor or high speed blender. Process until smooth.
To make falafels
- Prepare flax egg by pouring the warm water over the flax seed meal, and let sit for 10 minutes.
- Combine chickpeas, garlic, bulgur, parsley, cilantro, onion, spices, salt, lemon juice, and flax egg in a food processor. Process 1-2 minutes, or until a smooth consistency is reached. It’s okay if it’s still a little chunky.
- Divide chickpea mixture into 8-10 portions and form into patties. Heat a frying pan over medium heat, add coconut oil, and cook falafels for 5 minutes on each side.
To assemble wraps
- Drizzle some “yogurt” sauce in the middle of a piece of flatbread. Layer lettuce, falafels, tomatoes, cucumber, onion, and olives. Wraps are best if served with warm falafels.
