This vegan falafel wraps recipe was submitted by reader Vanessa Burnum. It was an entry in a recipe contest we held many years ago. Vanessa makes her falafels from scratch, with no dairy, eggs, nuts, or soy, and she has also tested a gluten-free option.
Vegan Falafel Wraps with Dairy-Free Yogurt Sauce and Gluten-Free Option
We’ve given this post a quick update, and also have a couple ingredient notes for your vegan falafel wraps.
- Dairy-Free Yogurt: Vanessa makes it a yogurt sauce, which is why So Delicious works so well. The taste is compatible and it’s a moderate consistency (it isn’t an overly thick yogurt) so it thins to a nice sauce. And it comes in unsweetened plain, which is important for the flavor. You can certainly use another brand, but be sure to use an unsweetened plain variety. If it is too thick, you can thin the sauce with a teaspoon of water.
- Wraps: Flatbread wraps or tortillas will work. Most brands are dairy-free, but be sure to verify the ingredients. A few brands do contain milk. You can also just use a lettuce wrap if you want a lighter option.
Special Diet Notes: Vegan Falafel Wraps
By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally gluten-free, nut-free, peanut-free, soy-free, vegan and vegetarian. Just be sure to choose the dairy-free yogurt, wraps, and ingredient options that suit your dietary needs.
Vegan Falafel Wraps with Dairy-Free Yogurt Sauce
Prep time
Cook time
Total time
These wraps are best served with freshly-cooked warm falafels.
Author: Vanessa Burnum
Recipe type: Entree
Cuisine: Middle Eastern
Serves: 4-5 servings
Ingredients
Dairy-Free Yogurt Sauce
- 1 cup plain unsweetened dairy-free yogurt (Vanessa uses So Delicious Coconut Yogurt)
- 2 tablespoons fresh squeezed lemon juice
- 1 garlic clove
- 1 tablespoon chopped parsley
- Salt, to taste
Vegan Falafels
- 1 tablespoon flaxseed meal
- 3 tablespoons warm water
- 2¼ cups cooked chickpeas
- ⅓ cup chopped onion
- ¼ cup bulgur wheat (or buckwheat groats for gluten free)
- ¼ cup chopped parsley
- ¼ cup chopped cilantro
- 2 tablespoons fresh squeezed lemon juice
- 4 cloves garlic
- 1½ teaspoons ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon salt
- 1 tablespoon coconut oil
Wrap
- 4 pieces flatbread (or gluten-free tortillas for gluten free)
- 4 pieces Romaine or green lettuce
- 2 tomatoes, sliced
- 1 cucumber, sliced
- ½ red onion, sliced
- ½ cup olives (black or kalamata), sliced
Instructions
Dairy-Free Yogurt Sauce
- Add the yogurt, lemon juice, garlic, parsley, and salt to your food processor or blender, and process until smooth.
Vegan Falafels
- Prepare a flax egg by pouring the warm water over the flax seed meal in a small dish. Let it sit for 10 minutes.
- Combine the chickpeas, onion, bulgur, parsley, cilantro, lemon juice, garlic, cumin, coriander, salt, and flax egg in a food processor. Process 1 to 2 minutes, or until a smooth consistency is reached. It’s okay if it’s still a little chunky.
- Divide chickpea mixture into 8 to 10 portions and form into patties.
- Heat the coconut oil in a frying pan over medium heat. Add the falafels and cook for 5 minutes on each side.
Wraps
- Drizzle some “yogurt” sauce in the middle of a piece of flatbread.
- Layer the lettuce, falafels, tomatoes, cucumber, onion, and olives.
More Dairy-Free Middle Eastern-Inspired Recipes
Classic Dairy-Free Tzatziki
Vegan Dolmas
Persian-style Stuffed Zucchini
