Vegan Falafel Wraps with Dairy-Free “Yogurt” Sauce


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.

Vegan Falafel Wraps with Dairy-Free Yogurt Sauce

So Delicious Dairy Free 3 Course Recipe Contest BadgeFor more details and to enter the recipe contest, see this post:

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.
Serves: 4-5 servings
For the “yogurt” sauce
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
To make “yogurt” sauce
  1. 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
  1. Prepare flax egg by pouring the warm water over the flax seed meal, and let sit for 10 minutes.
  2. 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.
  3. 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
  1. 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.

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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