Kale Falafel Hummus Wraps (30 Minutes!)

GFVGVDFNS

Wood cutting board with three Kale Falafel Hummus Wraps beside a bowl of hummus

If you couldn’t already tell, falafel is one of our absolute favorite Mediterranean dishes (see exhibits A, B, C, D, and E).

And although these falafel are amazing on their own, adding them to pita wraps with hummus and greens brings them to the next level. Plus, they’re incredibly simple to make — coming together in just 30 minutes.

Cutting board with ingredients for making our Kale Falafel Hummus Wraps recipe

The falafel are packed with flavor (hello, garlic and cumin!), loaded with fiber and protein from chickpeas and oat flour, and have plenty of green vibes from fresh kale! The result is a quick-and-easy, delicious falafel that’s secretly good for you.

Healthy Kale Falafel cooking in a cast-iron skillet

This recipe is made using a food processor, and once the falafel is formed into patties, it’s ready for cooking!

Unlike traditional falafel, which is deep-fried, this version is lightly fried in a skillet until gently browned on both sides. The result is a crispy outside and tender (not dry) center. Serious yum.

In a matter of minutes, it’s time to assemble your wraps. We like to use pita bread for the wrap, lettuce for greens, and hummus for extra flavor.

But the possibilities are endless…think Vegan Tzatziki, 3-Ingredient Tahini Sauce, or even Habanero Hot Sauce!

Cutting board with pita bread topped with greens and falafel made with kale

We hope you LOVE these falafel wraps. They’re:

Flavorful
Satisfying
Simple to make
Healthy
Versatile
& SO tasty

These wraps would make the perfect weeknight dinner or even picnic meal! Serve the falafel on their own, or pair with our Grain-Free Tabbouleh Salad or Simple Baba Ganoush for extra veggies. Mediterranean-inspired Mondays anyone?

Need more serving inspiration? Check out our Ultimate Mediterranean Bowls, Chickpea Shawarma Salad, Greek Goddess Bowls, and 5-Minute Microwave Hummus!

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. We’d love to see what you come up with. Cheers, friends!

Cutting board with Kale Falafel Hummus Wraps made with pita bread and fresh greens

Kale Falafel Hummus Wraps

Made with kale and chickpeas, these falafel are a healthier take on one of our favorite Mediterranean dishes. Delicious, satisfying, and only 30 minutes to prepare. Serve on greens or wrapped in chard or pita.
Author Minimalist Baker
Print
Making a healthy vegan Kale Falafel Hummus Wrap on a wood cutting board
4.64 from 19 votes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 (Wraps)
Course Entree
Cuisine Gluten-Free, Mediterranean-Inspired, Vegan
Freezer Friendly 1 Month (falafel only)
Does it keep? 3-4 Days (components stored separately)

Ingredients

  • 4 cups loosely packed kale, stems removed and torn
  • 4 large cloves garlic, skins removed (4 large cloves yield ~2 Tbsp or 12 g)
  • 1 15-ounce can chickpeas, rinsed and drained (~1 ½ cups as recipe is written)
  • 1 ½ Tbsp tahini
  • 3 Tbsp fresh lemon juice
  • 1/2 tsp ground cumin
  • 1/2 tsp sea salt
  • 1/4-1/2 cup oat flour (ground from rolled oats // or all purpose if not gluten free)
  • 2-4 Tbsp avocado or olive oil (for cooking)

FOR SERVING

  • Hummus (or store-bought // for topping)
  • 4 medium pitas (white or wheat // sub rainbow chard for gluten-free option)*
  • Greens of choice (such as fresh parsley or lettuce)

Instructions

  • Add kale and garlic to a food processor and pulse to chop into small bits. Then add chickpeas, tahini, lemon juice, cumin, and salt and pulse to combine. Mixture shouldn’t be puréed, just combined.
  • Once incorporated, transfer mixture to a medium mixing bowl (or stir directly in food processor) and introduce 1/4 cup oat flour (amount as original recipe is written // adjust if altering batch size). Add oat flour another 1 Tbsp (5.6 g) at a time until the mixture is thick enough to handle — adding roughly 2-4 Tbsp.
  • Taste and adjust seasonings as desired. I added a touch more salt, cumin, and lemon juice. Scoop out heaping 2-Tbsp portions of falafel dough and use your hands to form them into approximately 1/2-inch thick patties. As written, recipe makes ~9 falafel.
  • NOTE: If not cooking all of the falafel right away, FREEZE uncooked falafel between layers of parchment paper and store in a container in the freezer up to 1 month. Then just thaw and cook as instructed!
  • Heat a large skillet over medium to medium-high heat. Once hot, add 2 Tbsp oil (or lesser end of range if adjusting batch size). Swirl to coat pan. Add 4 falafel (or however many will fit comfortably) to the pan at a time.
  • Cook until browned on the bottom, checking at the 2-minute mark to ensure they’re not over-browning. If they are, slightly reduce heat. Flip once they're deep golden brown — about 3-4 minutes. Cook until the other side is golden brown as well.
  • To assemble, lay pita (or chard) flat, top with 2-3 falafel, a healthy spread of hummus, and greens or herbs, and roll up. Secure with a toothpick or wrap with parchment or foil for easy handling. Store leftover falafel covered in the refrigerator for up to 4-5 days and reheat in a 350 degree F (176 C) oven. See freezing instructions in step 4. 

Video

Notes

*To keep this recipe gluten-free, ensure your oat flour is gluten-free and serve your falafel over a salad or wrap in rainbow chard instead of pita.
*Nutrition information is a rough estimate calculated with lesser amount of oat flour and avocado oil and 2 Tbsp hummus, one medium-sized whole wheat pita, and 1 cup mixed greens per wrap. 

Nutrition (1 of 4 servings)

Serving: 1 wraps Calories: 421 Carbohydrates: 60.7 g Protein: 15.1 g Fat: 15.7 g Saturated Fat: 1.9 g Sodium: 881 mg Potassium: 527 mg Fiber: 11.6 g Sugar: 6.1 g

Did You Make This Recipe?

Tag @minimalistbaker on Instagram and hashtag it #minimalistbaker so we can see all the deliciousness!

If you love this recipe...

Get Our Fan Favorites eBook Here!

Reader Interactions

Leave a Comment & Rating!

Have a question? Use ctrl+f or ⌘+f on your computer or the "find on page" function on your phone browser to search existing comments! Need help? Check out this tutorial!

  1. Dusty says

    Love the recipe and I am making it tonight, but it would be great if your recipes would be optimized for printing. this recipe printed on 4 sheets of paper in very large print. Sorry to complain when I am getting it for free, just had this on about 4 sites today.

  2. Hava says

    Made this for lunch today with a beet hummus and israeli salad i whipped up, but sadly these weren’t great. they stayed together alright, but just didn’t have that good of flavors. tasted too “healthy.” maybe could pass as good kale chickpea fritters, but I don’t think I would make them again.

    • Support @ Minimalist Baker says

      Hi Hava, sorry to hear these didn’t turn out as expected! We wonder if your spices were fresh? Better luck with the next one!

  3. Ari says

    I dont have a food processor but I wanted to make this tonight so I added some oil and enough water to be able to blend in my nutri ninja. I didnt use oil to fry them (they had oil in them), but roasted them on the stove and they were great!

  4. Elena Campana says

    About to try it! Can I use beetroot leaves instead of collard? They are very similar tp silverbeet..

    • Support @ Minimalist Baker says

      Hi Elena, we have not tried them with beet leaves. But it might work! Let us know if you give it a try!

  5. Cari says

    I consider myself to be an above average cook … Why the heck do mine keep calling apart when I cook them. They hold their shape until I cook them. Any ideas? They taste great, they’re just not holding their shape once cooking.

  6. Gaby says

    I followed the recipe exactly except I used 3 cups of kale and 1 cup of juice pulp from the juice I made this afternoon. These were delicious! I will definitely make them again. Thank you!

  7. Kayla says

    Thank you for this recipe! I just made (and devoured) this recipe tonight and loved it so much I felt inspired to review. This meal is satisfying and nutritious without lacking flavor. I am always on the hunt for new healthy meals, but when my partner hears “vegan” he is instantly skeptical. THIS meal, however, is the second from the Minimalist Baker that has gotten a “favorite” review from both of us. (The one-pot shakshuka is a meal I make regularly). Another PLUS is how quick it came together after a long day at work. Thank you and keep sharing your wonderful meals!

  8. Kaitlyn M says

    I made the kale falafel and put it on a salad for my lunch and it was so good! I’m gluten free and dairy free, and I’ve struggled to find some good lunches that actually keep me full (and taste delicious) for my long afternoons. I just chopped up some veggies with some mixed greens and put 3-4 of the falafels on top and it kept me full and satisfied for the next few hours! Thank you for making such delicious recipes; I will continue to make this.

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Kaitlyn. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  9. Diana Demco says

    Best falafel I had! I couldn’t believe how perfect it was, made so fast and not even with soaked chickpeas. I’ve done it several times and it is failproof. YUM!
    I substituted parsley for kale.

  10. Tld says

    Amazing! I’ve made twice in 2 weeks. I added an egg the 2nd time and it helped bind/fry a little better. I also top w sea salt flakes when they’re still hot. I made a side of Baba Ganoush and quick salad to go with them. Delish!

  11. Jessica says

    I really enjoyed this recipe! I substituted spinach for kale and added toasted pine nuts. If I make it again, I’m going to add bread crumbs and flour as my first batch was extra watery, I’m not sure if it was because of the spinach substitute or not. I’m not super comfortable with my particular food processor, but the recipe came out very nicely and it’s definitely going to be a make again in my household!

    • Support @ Minimalist Baker says

      Hi Jessica, yes, the spinach is likely the difference as it has a higher water content than kale. If this happens again next time, you can also add additional oat flour to compensate. Hope that helps!

  12. Kelsey says

    Definitely a five for ease of prep and cooking! Can help to put mixture in fridge for falafels to hold shape, especially if omitting or using limited oat flour. Tasty flavor and also was able to successfully sub apple cider vinegar for lemon juice (used half as much) when I was out of lemons once!

  13. Anna Viehbeck says

    My first ever falafel attempt — and turned out absolutely amazing! I made two tweaks:
    1. Subbed tahini with almond butter;
    2. Subbed a can of chickpeas with 50/50 chickpeas/bean medley mixture.

    They were so firm and nicely held together while frying! And of course, very tasty. I served it with a quinoa salad. This is gonna be my staple from now on!

  14. Taylor Atkinson says

    Delish! I used the Gluten Free Flour Blend instead of oat flour and it was perfect ?? I skipped the wrap and served on a bed of arugula from my garden and accompanied with carrots, cucumbers, peas, hummus and baba ganoush

  15. Megan says

    I really enjoyed the falafels, the only thing I did different was add more oat flour to help with the stickiness and baked them. Oh, and added fennel seed. Next time will double the recipe and freeze some.

  16. Claire Shriver says

    Just made this – pretty easy, and really tasty! Only change I’d make next time is figuring out a way to better cook them through. The top is crispy but the inside was still a bit uncooked. Full of flavor and really nice addition to dinner!

    • Support @ Minimalist Baker says

      Hi Claire, so glad you enjoyed these! One idea is to reduce the heat slightly and cook longer on each side. Alternatively, you could start by frying and then transfer to the oven to finish. Hope that helps!

  17. Annette says

    I love falafels but I’m sure they aren’t very healthy when you order them in a restaurant. I made this recipe and put them on a salad. It was a very quick and easy recipe which I like. Will definitely be making again.

  18. David says

    For leftovers, do you think it is better to cook, save, and reheat the falafel, or to save the mixture in the fridge (or in pre-formed patties in the freezer) and cook on demand?

    • Dana @ Minimalist Baker says

      I personally go ahead and cook them, then freeze. But if leaving them raw, form into patties, then freeze, then cook from there!

  19. Genny Jackson says

    Hi Dana,
    Oh my gosh, I’m just about to make these so obviously I’m coming on here late for answers! I absolutely hate tahini, can I sub Almond Butter? I’m guessing yes but I wanted to know if you thought that would be good.

    Thanks,
    Genny

  20. Maude Bessette says

    This falafel recipe looks amazing ! Is it possible to swap the kale for some other green veggies like brocoli ?

    • Dana @ Minimalist Baker says

      I haven’t tried it, but I would recommend another green vs broccoli. Let us know if you give it a try!

  21. Maria says

    I made these last night and they were amazing! So easy too! I used non-stick avocado oil spray to keep my oil intake low. Next time I’ll try using my Air Fryer. Have you tried making falafel that way? I’m curious how it would turn out.

    • Support @ Minimalist Baker says

      Hi Maria, we haven’t tried that. But if you give it a try, we would love to hear how it goes!

  22. Isabel says

    I made these and they tasted great but they didn’t hold together well for me during cooking. I cooked them in corn oil in a skillet. Could it be that the skillet was too wide, so the oil wasn’t deep enough? How deep should the oil be?

    My kids actually liked them so I’ll definitely make them again but I might either bake it like a casserole or stirfry the mixture because we all loved the crispy bits.

    I served them with a dressing I made out of tahini, ACV, and soy sauce, that was to die for. Thanks for another awesome recipe!

    • Dana @ Minimalist Baker says

      They don’t need much oil for cooking. I wonder if they needed to just be stirred / blended a little better? You can try baking them! Use this recipe as a reference.

  23. Chris says

    These came out excellent! Made them exactly as the recipe described. I may have pulsed the ingredients a bit much, so I had to add a tiny bit more oat flour to make them more manageable. 5 stars!

  24. tracy says

    Great recipe, I did add 1/2 tsp more cumin, pinch more salt and additional tablespoon of lemon juice for my personal taste. I had leftovers for a couple of days and reheated in the air fryer and the texture was great. Leftovers sometimes are just disappointing after the initial recipe is so good but these in the air fryer were really tasty, nice texture on the outside and not dry on the inside.

  25. Pamela says

    Just made these for dinner! I would prefer a little less lemon juice and the kale flavor was a little strong for my kids, but we did enjoy them. I made gluten-free flour tortillas to wrap them in and we used hummus and lettuce. Great summer meal!

  26. Ana Ulchak says

    Hello! This looks delicious and two quick substitution questions. Can I use Almond Flour instead of Oat Flour, I have to be grain free, and could I use spinach or swiss chard in place of kale?

    Thanks!!!

    • Dana @ Minimalist Baker says

      I think swiss chard or kale would work. As for almond flour, I haven’t tried it and am not sure, but I think it would! Let us know how it goes!

  27. Sarah Cook says

    Made 2 batches of these last night. Perfection! I still added fresh parsley in with the kale. A big hit with hummus for my 1 and 3 year old, too. Thanks for another 5 star recipe! ⭐️⭐️⭐️⭐️⭐️

  28. Cynthia says

    Tried these tonight and really loved the flavor!

    I was able to form the balls with my hands, but had a bit of a binding problem during cooking. I put in a 1/4 cup flour (almond instead of oat) and then added 2 more teaspoons (though I reread the recipe and saw it said tablespoons. Oops!). I’m wondering if I needed to add a bit more flour or if it was more likely cook time (they had browned on the outside…about 3 minutes per side). I haven’t eaten falafel in a while and can’t remember how how moist/structured they are supposed to be.

    If you have any thoughts/feedback I appreciate it! :) Also, thanks for all your great recipes!

  29. Celesta says

    Hi, these falafel sound delish. I am looking for heatwave friendly meals and having these in the freezer would be great. Would you freeze before or after cooking? Thanks so much, celesta

    • Dana @ Minimalist Baker says

      Yes! They are great to freeze after baking OR before! Whichever you prefer. I usually cook THEN freeze, but they work either way.

  30. Alison says

    Falafel can be tricky to conquer. More than I’d like to admit, I’ve made recipes before that have failed, resulting in a crumbly sad mess.

    But this recipe changed EVERYTHING!

    The falafel were perfectly cooked throughout and tasted better than my favorite food cart. The addition of kale really elevated the recipe. Bonus, it’s healthier by including more greens.

    I made 10 balls at roughly 50 grams each, fried in 2 tablespoons of olive oil for 3 minutes on each side. Served on pita with fresh diced tomato, spicy hummus, and a super green mix. I’m saving this one!

  31. Isabelle P. says

    Hello Dana, could I bake these in the oven instead of on the stove? I’m scared that they will fall apart when time to flip them (this always happens to me). Thanks

  32. Kay says

    Can’t wait to try this one. Great added all the kale to falafel. I already know it’s a winner! Thanks for posting :D

  33. Andrea Montpetit says

    This looks amazing!
    If you were going to bake these instead of pan fry… how long would you bake them and at what temperature?
    Thanks Dana :)

  34. Joyce Jackson says

    A couple of questions: Can I substitute chickpea flour for oat flour? Can you offer guidance for baking the falafel instead of sautéing? Thanks!