Falafel & Hummus Wrap with Mediterranean “Roasted” Vegetables

Raw falafel hummus and veg wrap on a black surface
Rate This Recipe
4.6 from 10 votes

Falafel & Hummus Wrap with Mediterranean “Roasted” Vegetables

The Falafel & Hummus wrap is one of my favorite wrap recipes. If you include the Mediterranean "roasted" vegetables then this wrap recipe is perfect.
Servings1

Nutrition (For one serving)

Calories: 2617kcalCarbohydrates: 107gProtein: 61gFat: 235gSaturated Fat: 33gSodium: 4169mgPotassium: 4081mgFiber: 51gSugar: 37gVitamin A: 5868IUVitamin C: 276mgCalcium: 585mgIron: 24mg

Ingredients

Tortilla

  • 3 cups courgette zucchini, peeled
  • 3 tbsp olive oil
  • 2 tsp lemon juice
  • 1/8 tsp cayenne
  • 1 tsp ground coriander
  • 1/2 tsp salt
  • 1/2 cup flax meal

Falafel

  • 1 cup pumpkin seeds
  • 2 tbsp fresh dill finely chopped
  • 1 tsp ground coriander
  • 2 tsp cumin
  • 8 sun-dried tomato halves, soaked for 1 to 2 hours and then chopped
  • 3 tbsp fresh coriander cilantro
  • 1 clove garlic
  • 2 shallots
  • 1/4 cup olives stones removed
  • 2 tsp oregano
  • 1/8 tsp cayenne
  • 1/8 tsp pepper
  • 1/2 tsp salt
  • 1 tsp lemon juice

Hummus

  • 1/2 cup macadamia nuts
  • 3 tsp lemon juice
  • 3 tbsp tahini
  • 1/4 tsp salt
  • 1/4 cup water

Mediterranean "roasted" vegetables

  • 1/2 cup courgette zucchini), sliced
  • 1 red bell pepper sliced thin
  • 1/2 red onion medium-size, sliced
  • 1/2 cup fresh tomatoes sliced
  • 3 tbsp olive oil
  • 1 tbsp lemon juice
  • 1/4 tsp salt

Instructions

Tortilla

  • Blend all ingredients except flax meal in a high-speed blender until smooth.
  • If you don't have flax meal, use flax seeds and ground them in a coffee grinder or similar, to produce a fine flour.
  • Add flax meal and blend again until smooth.
  • Pour mixture onto 2 dehydrator sheets and spread evenly into a circle on each.
  • Dehydrate for 8 hours at 105 degrees F, or until able to peel off the sheet.
  • Once the nonstick sheets are removed, return to the dehydrator for 30 – 60 mins, until both sides are dry to the touch but still pliable.

Falafel

  • Process all ingredients in a food processor until thoroughly mixed.
  • Form into falafel and dehydrate on a Paraflexx sheet at 105 degrees F for 6 – 8 hours.
  • In this recipe, we used Kalamata olives but feel free to experiment with your favorite.

Hummus

  • Blend all ingredients in a high-power blender until smooth.

Mediterranean "roasted" vegetables

  • Marinate all ingredients for a couple of hours, then place on a dehydrator sheet and dehydrate at 105 degrees F for 1 – 2 hours, until soft.
  • You could just skip the marinating & dehydrating part of this recipe to save time, and eat the veg crispy.

Assembly

  • Start by arranging a selection of your favourite salad leaves at the bottom of the tortilla, so it covers half the tortilla, leaving a small gap at the bottom.
  • Arrange the vegetables in a line along the salad leaves.
  • Place 3 – 4 falafel along the top of the vegetables.
  • Spoon a generous helping of the hummus on top of the falafel.
  • Fold up the left and right-hand sides of the tortilla.
  • Then bring the bottom of the tortilla up over the 2 sides that have already been folded up.
  • Using your thumbs, and keeping the sides and bottom rolled up, roll the main part of the wrap towards the top so it starts to form the wrap. Keep everything tightly packed together.
  • Once completely rolled, cut the wrap at a diagonal with a sharp knife.
Rate This Recipe
4.6 from 10 votes
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Russell James

Post by Russell James


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January 29th, 2009

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