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Deconstructed Falafel Wraps
with tomato and cucumber salad

Active: 35 min Total: 35 min

Falafel can be tough to make on a weeknight, so we're doing a simpler 'deconstructed' version for hearty and delicious Mediterranean wraps. Serve it up with a side of tomato and cucumber salad for the best of summer's bounty!

Ingredients

Servings:
4
Metric
Deconstructed Falafel Wraps:
  • Parsley - 1/4 cup, chopped
  • Shallots - 1/2 bulb, diced
  • Garlic - 1 clove, minced
  • Tahini - 1/4 cup
  • Water - 1/4 cup
  • Lemon juice - 1 Tbsp
  • Garbanzo beans (14 oz / 387 g) - 1 1/2 cans
  • Panko - 1/2 cup
  • Cooking oil - 2 Tbsp
  • Cumin - 2 tsp
  • Coriander - 1 1/2 tsp
  • Flatbreads, pita, or naan - 4
  • Za'atar (optional) - 1/2 tsp
  • Arugula - 2 oz
Tomatoes and Cucumber Salad:
  • Parsley - 3 Tbsp, chopped
  • Shallots - 1/2 bulb, diced
  • Tomatoes, cherry or grape - 1/2 pint, halved
  • Cucumbers - 12 oz, chopped
  • Vinegar, balsamic - 2 tsp
  • Olive oil - 4 tsp

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
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Prep

  1. For both falafel and salad | Parsley / Shallots - Prep as directed. (Can be done up to 4 days ahead)
  2. Make tahini sauce - Mince garlic. Mix tahini with water, lemon juice, and garlic. Season to taste with salt and pepper. (Can be done up to 4 days ahead)
  3. Chickpeas - Drain and rinse.
  4. Tomatoes / Cucumbers - Prep as directed.

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Make

  1. Heat up your broiler (we promise to keep the oven time short, because it’s hot!) and situate top rack so that it’s about 6” (15cm) from heat source.
  2. Spread chickpeas out onto a sheet pan and using a tenderizer, smash beans some so they’re just slightly split. Toss chickpeas with panko, oil, cumin, coriander, and some salt and pepper. Re-spread out on the sheet pan and broil for 10 to 12 minutes, shaking and rotating pan once midway through.
  3. Once chickpeas are done, you can also toast flatbreads under broiler - just a minute on each side will do.
  4. Toss chickpeas with the falafel’s portion of parsley and shallots, tahini sauce, and za’atar (if using).
  5. Toss tomatoes and cucumbers with the salad’s portion of parsley and shallots, balsamic vinegar, and olive oil. Season to taste with salt and pepper.
  6. Divide deconstructed falafel and arugula across flatbreads and roll up. Enjoy with tomatoes and cucumbers on the side.

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Reviews

Ratings

Original (131)
Gluten-free (6)
Paleo (16)
Vegetarian (9)

51 reviews

The wraps were great. We used naan and I subbed Greek yogurt for the mayo. The side salad was okay. My husband is a picky about dressings, so he used Italian dressing instead.

By: Becky
Posted: Jul 12, 2017
Diet: Original
0 Helpful

We did some substantial changes which we loved: - modified the tomato cucumber salad to include feta, chick peas, and salami - subbed homemade hummus for storebought baba ganoush - subbed tzatziki for the balsamic mayo - put the hummus in the pitas - put the tomato cucumber salad in the pitas

By: Matthew
Posted: Jun 14, 2017
Diet: Original
0 Helpful

Dried out in the crock pot.

By: Jillian
Posted: Aug 18, 2016
Diet: Original
0 Helpful

delish!!!! husband loved! perfect sandwich.. we added cheddar cheese instead of feta.

By: Ashleigh
Posted: May 25, 2016
Diet: Original
0 Helpful

The balsamic mayo and the delicious naan that I used made this a winner in my book. Very tasty, while feeling relatively light and healthy!

By: Jenna
Posted: Apr 07, 2016
Diet: Original
0 Helpful

To die for. We used naan with ours. Seriously though, if you're on the fence about whether or not to make this dish, MAKE IT. It's phenomenal! Can't wait to use my leftovers for the pasta salad recipe!

By: Kristalyn
Posted: Jan 14, 2016
Diet: Original
0 Helpful