Is there anything better than a falafel wrap when you’re craving a late-night meal? My gluten-free, vegan tzatziki falafel wraps are not just infinitely better for you than “normal” falafel wraps, they taste infinitely better too! You can taste the goodness inside them as you take each bite. The only tough part is trying to eat just one. I first made these when cooking with my friend and we just fell in love with them!
The tzatziki sauce is wonderfully fresh and creamy and is made with cashews and herbs instead of yogurt! It goes great with the wraps and with your veggie bowls throughout the week, so I always make enough for leftovers.
My baked sweet potato falafel goes great in here and adds such a wonderful color. These are still some of my favorite things to add to everything from my salads to lunch bowls and, of course, wraps 😉 I’ve included the whole recipe again here.
Chard leaves are wonderful for you and hold up much better than normal lettuce as you wrap them around the falafel. You can buy any kind – white or rainbow – and enjoy their beautiful colors and satisfying crunch.
- 1 cup raw cashews
- Juice of 1 lemon
- 3 tablespoons tahini
- 2 cloves garlic
- ½ cup water
- A dash of kosher salt & pepper
- 2 tablespoons chopped dill
- 2 tablespoons chopped parsley
- 1 cucumber, diced
- 4 large swiss chard leaves
- 2 radishes, sliced
- 1 red bell pepper, sliced
- ½ red onion, roughly sliced
- 1 tomato, roughly sliced
- ½ cup parsley, chopped
- Sweet Potato Falafel Ingredients: (see http://carolynspantry.com/sweet-potato-falafel/)
- 1 medium sweet potato
- 1 handful cilantro, roughly chopped
- 2 cloves, garlic
- Juice of 2 lemons
- 2 tablespoons olive oil (optional)
- 1 tablespoon cumin
- 1 tablespoon turmeric
- 1 tbsp almond butter
- 1 tablespoon honey
- 2 cans chickpeas
- ½ cup almond flour
- A dash of salt
- A dash of pepper
- Begin by soaking the cashews in room temperature water overnight in a sealed container or, if you’re short on time, just soak them in hot or boiling water for about 20-30 minutes. It's easy to start on these before you do anything else.
- For the falafel, preheat your oven to 400* F.
- Next, peel, roughly chop, and steam the sweet potatoes. Add them along with all ingredients excepting the chickpeas into the food processor. Pulse until right before you have a puree. You still want the cilantro in rough bits and the sweet potato to have some body. Put the mixture in a separate bowl, add the salt & pepper and set aside.
- Add the drained chickpeas and almond flour to the food processor and pulse until they’re broken up, but you don’t have hummus. You still want some body for when they’re part of the falafel. Pour the mixture into the bowl with the remaining ingredients. Mix together, then form into balls in your hands and place them on a parchment paper-lined baking sheet. Bake for 40 minutes.
- Move onto the tzatziki sauce while the falafels are cooking. Next, drain the cashews, add them along with the remaining sauce ingredients through the salt and pepper into the food processor (make sure to wash it out if you just used it to make the sweet potato falafels) and blend until smooth. Empty the ingredients into a bowl, add the dill, parsley, and cucumber, and stir. You might have some extra sauce, but there are worse things in this world 😉
- Now you’re ready to get wrapping! Wash the swiss chard leaves, then tear each of them in half along the stem, pat dry, and set aside. To make a single wrap, pile a dollup of the tzatziki onto the leaves, then pile on parsley, tomato, radish, red bell pepper, red onion, and cooked sweet potato falafels, then wrap the leaves tightly and dig in!