Print
Making a healthy vegan Kale Falafel Hummus Wrap on a wood cutting board
4.74 from 15 votes

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
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 (Wraps)
Category: 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

  1. 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.
  2. 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.

  3. 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.

  4. 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!

  5. 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.

  6. 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.

  7. 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. 

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 Per Serving (1 of 4 wraps)