Authentic Mediterranean, Soul-Food-Style Vegan Falafel Wrap

 

This isn't your average falafel wrap. This recipe fuses the crispy, herby perfection of traditional Mediterranean falafel with the bold, comforting flavors of American soul food. The result is a vibrant, flavorful, and incredibly satisfying wrap that is both familiar and exciting.

Yields: 4 wraps

Prep time: 20 minutes (plus soaking time for chickpeas)

Cook time: 20-25 minutes

Falafel Ingredients:

• 1 ½ cups dried chickpeas, soaked overnight and drained (do not use canned!)
• 1 small yellow onion, roughly chopped
• 4 cloves garlic, minced
• ½ cup fresh cilantro, chopped
• ½ cup fresh parsley, chopped
• 1 teaspoon cumin
• 1 teaspoon coriander
• ½ teaspoon smoked paprika
• ¼ teaspoon cayenne pepper (or to taste)
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 tablespoon all-purpose flour or chickpea flour
• Vegetable oil, for frying

Collard Greens & Slaw Ingredients:

• 1 tablespoon apple cider vinegar
• 1 tablespoon maple syrup or agave nectar
• ½ teaspoon smoked paprika
• ¼ teaspoon salt
• 4 cups shredded collard greens (about ½ bunch)
• 1 cup shredded purple cabbage
• ½ cup shredded carrots

Tahini Sauce Ingredients:

• ½ cup tahini
• ¼ cup water
• 2 tablespoons lemon juice
• 1 clove garlic, minced
• Pinch of salt

Wrap & Assembly:

• 4 large flatbreads or tortillas
• Sliced tomatoes, for topping
• Sliced red onion, for topping

Instructions:

1. Prepare the falafel: In a food processor, combine the soaked and drained chickpeas, onion, garlic, cilantro, and parsley. Pulse until a coarse, crumbly mixture forms. Do not over-process; you want a rough texture, not a paste. Transfer the mixture to a large bowl.
2. Season the falafel: Add the cumin, coriander, smoked paprika, cayenne pepper, salt, black pepper, and flour to the chickpea mixture. Mix well with your hands until everything is evenly combined. Form the mixture into small, golf ball-sized patties or ovals, about 1-inch thick.
3. Prepare the slaw: In a separate large bowl, whisk together the apple cider vinegar, maple syrup, smoked paprika, and salt. Add the shredded collard greens, purple cabbage, and carrots. Toss to coat evenly and let it sit for at least 15 minutes while you cook the falafel.
4. Prepare the tahini sauce: In a small bowl, whisk together the tahini, water, lemon juice, minced garlic, and salt until a smooth, creamy sauce forms. Add more water if needed to reach a drizzle-able consistency.
5. Cook the falafel: Heat about 1 inch of oil in a large skillet or pot over medium-high heat. Once the oil is hot, carefully place the falafel patties in the pan, working in batches to avoid overcrowding. Fry for 3-4 minutes per side, until they are golden brown and crispy. Transfer to a paper towel-lined plate to drain.
6. Assemble the wraps: Warm the flatbreads or tortillas. Spread a generous amount of the prepared tahini sauce on each. Layer with a few of the crispy falafel patties, a handful of the collard green slaw, sliced tomatoes, and red onion.
7. Serve: Fold the wrap and serve immediately.