What if I told you that there is a way to make a delicious falafel pita in just half the time? Simply smash the mixture onto a wrap, add your toppings, and drizzle with a creamy tahini sauce! The best part is that 2 of these smashed falafel wraps contain a heaping 20 grams of plant protein!

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Key ingredients and substitutions
Step-by-step instructions
How to make smashed wraps without a food processor
Meal prep tips
More topping ideas
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The recipe

I'm always looking for ways to make home-cooked meals as easy and time-efficient as possible. And this recipe is exactly that: a shortcut to incredibly flavorful falafel pitas, fully plant-based, and packed with veggies.

By smashing the mixture straight onto the wrap, you don't have to shape and deep-fry the falafels in hot oil. It's time-saving and healthier, too!

I like making these falafel wraps for dinner when I'm short on time as they are mainly made of pantry staples. For the toppings, I simply use what I have in the fridge. If I have red onions at home, I'll often make a batch of quick pickled onions, too.

Key ingredients and substitutions

Chickpeas: For quick recipes like these falafel wraps I like to use canned chickpeas instead of raw chickpeas. Try to find a brand without additives, only made of chickpeas, water, and salt.
Oat flour: It acts as a binder and helps the mixture hold its shape and stick to the wraps. I once forgot to add flour and the falafel mixture fell off the wrap when I tried to flip it. You can use gluten-free oat flour (simply grind rolled oats) or chickpea flour.
Fresh herbs: A good falafel mixture contains a good amount of freshly chopped herbs. I love the combination of cilantro and mint. You can replace either of them with fresh parsley.
Garlic: Freshly minced garlic is another key falafel ingredient. I don't recommend substituting it with garlic powder.
Seasoning: Use a combination of cumin and ground coriander for extra flavor. My secret is to add vegetable broth powder instead of salt to enhance the overall flavor of the falafel mixture. You can however use salt if you don't have bouillon powder at home.
Wraps: It's a great alternative to pita bread. I use 6-inch (16 cm) taco wraps which are on the smaller side. They are easy to flip and perfectly hold ¼ of the falafel mixture. You can of course use regular 10-inch (25 cm) wraps and divide the mixture on two wraps.

Step-by-step instructions

Step 1: Make the chickpea mixture. Add the cilantro and mint leaves (make sure to remove the stems) to a food processor and pulse several times to chop them. Next, add in the drained and rinsed chickpeas, oat flour, minced garlic, cumin, coriander, and vegetable broth powder or salt. Blend until well combined.

Step 2: Smash. Divide the mixture into 4 equal parts and roll them into falafel balls. Smash each ball on a wrap with the palm of your hand. Then, press the mixture towards the edges with your fingers. The entire wrap should be covered with a thin layer of falafel mixture.

How to make smashed wraps without a food processor

No food processor? No problem! Simply chop the herbs with a knife. Add the drained and rinsed chickpeas to a large baking dish and mash them with a potato masher. Add in the rest of the ingredients (mint, parsley, garlic, cumin, coriander, and vegetable broth powder or salt) and still until well combined.

Step 3: Prep the toppings. It's important to do so before cooking the wraps so that you can garnish them right as they come out of the pan. I like to wash and slice some fresh veggies, in this case, lettuce and tomatoes. Cherry tomatoes are great for small wraps like these.

Step 4: Make the tahini dressing. Start by zesting the lemon. Add the tahini, lemon zest, lemon juice, water, garlic powder, and salt to a small bowl or jar. Give it a good stir. Add more water if you like a runnier sauce.

Step 5: Cook the smashed wraps. Heat a non-stick pan with olive oil. Cook the wrap with the falafel mixture side down for 2-3 minutes over medium heat until golden brown. Then, flip the wrap and cook it for another minute until crispy. If you're using large wraps you might have to cook them for a little longer.

Step 6: Garnish. Add a few lettuce leaves, tomato slices, and pickled red onions to the crispy falafel wraps. Drizzle with tahini sauce and finish it off with a little cilantro.

Meal prep tips

You can make the falafel mixture and tahini sauce ahead of time. You can also already prep the toppings. Store everything in individual airtight containers in the refrigerator for 2-3 days.

Don't cook the vegan falafel wrap ahead of time as it will lose its crispiness and get all soggy.