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.
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.
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.
We hope you LOVE these falafel wraps. They’re:
Simple to make
& 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?
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!
Kale Falafel Hummus Wraps
- 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)
- 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)
- 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.
*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.