This vegan wrap is inspired by middle eastern flavors. It will fill you up with warm fluffy baked falafel, avocado, and a ton of vegetables - and it uses my all-time favorite spread and hot sauce, too.
Course: Main Course
Cuisine: Fusion, Mediterranean, Middle Eastern
Keyword: avocado, falafel, flatbread, hot pepper sauce, lettuce, onions, pickles, red onion, Shatta
Author: Jen deHaan
1flatbread wrapor other type of wrap
1-2baked falafelsone if large, two if small (oil free - homemade or purchased)
1/8avocadoor more if small
2TbsplettuceOr sub sunflower sprouts, pea sprouts, purslane etc.
3Tbspdill pickleoptional, chopped
1TbspShatta hot pepper saucemake your own, or available at middle eastern grocers
Bake and/or toast the falafels, according to directions, until they are warm. If directions recommend frying, I usually bake and/or toast instead. If they are pre-made, toasting is a great way to warm them up and retain some crispiness.
While toasting, slice the vegetables.
Add some hot sauce near the top of the wrap, and assemble your vegetables on top.
Once finished warming up, crumble the falafel over the vegetables.
Spread the tahini spread (http://plants.to/LemonParsley) near the base of the flatbread (this is pictured with this recipe), then roll the vegetable end towards it and use the spread to "glue" the wrap together.
See this page for additional information, photos, and nutritional advice regarding this recipe. I use either homemade or healthy store bought baked falafels (carefully checking the ingredients). Please see the full recipe page for more details. Sprouted peas or beans add a wonderful crunch and a ton of nutrition to this recipe. For more information about this super food, see the full recipe page. Find the lemon parsley tahini spread(recipe here). It really makes this wrap what it is! Shatta is a middle eastern hot pepper sauce. See this page for more information. You can substitute this with a different hot sauce or even lemon juice if needed.