Go Back
Open edamame falafel wrap with baked falafel patties, red cabbage, cucumber, and tahini drizzle on a wooden board

Edamame Falafel Wraps: Crispy and High-Protein

Baked edamame and chickpea falafel patties rolled into tortillas with fresh vegetables and a lemon tahini sauce.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Mediterranean-inspired
Calories: 380
Ingredients Method Notes

Ingredients
  

Falafel
  • 1.5 cups Shelled edamame, thawed (200g); patted dry
  • 1.5 cups Canned chickpeas, drained and rinsed (250g)
  • 2 Garlic cloves
  • 3 Green onions, chopped
  • 1/2 cup Fresh parsley
  • 1/4 cup Fresh cilantro optional
  • 1 tsp Ground cumin
  • 1/2 tsp Ground coriander
  • 1 tsp Lemon zest
  • 3/4 tsp Salt
  • 1/4 tsp Black pepper
  • 1/2 tsp Baking powder
  • 3 tbsp Chickpea flour or all-purpose flour
  • 2 tbsp Olive oil for brushing
Tahini Sauce
  • 1/4 cup Tahini
  • 2 tbsp Lemon juice
  • 3 Water -4 tbsp; to thin
  • 1 Garlic clove, grated
  • 1 pinch Salt
For the Wraps
  • 4 Whole wheat tortillas large; or gluten-free wraps
  • 1 Cucumber, sliced
  • 1 cup Cherry tomatoes, halved
  • 1 cup Red cabbage, shredded
  • 1 cup Baby spinach
  • 1/4 cup Pickled red onion optional

Method
 

Make the Falafel Mixture
  1. Preheat the oven to 200 C / 400 F. Line a baking sheet with parchment paper and brush lightly with oil.
  2. In a food processor, pulse the edamame, chickpeas, garlic, green onions, parsley, cilantro, cumin, coriander, lemon zest, salt, and pepper until coarse and crumbly, about 10 to 12 short pulses. Don't puree it smooth.
  3. Transfer the mixture to a bowl and stir in the baking powder and chickpea flour. If the mixture feels wet or won't hold together, add another tablespoon of flour.
Bake the Falafel
  1. Scoop 2-tablespoon portions and shape into 12 to 14 small patties, pressing them firmly so they hold together.
  2. Arrange the patties on the prepared baking sheet and brush the tops with olive oil.
  3. Bake for 20 minutes, flipping at the 12-minute mark, until golden brown and firm to the touch on both sides.
Make the Tahini Sauce
  1. Whisk the tahini, lemon juice, grated garlic, and salt in a small bowl.
  2. Add water 1 tablespoon at a time, whisking until the sauce is smooth and pourable.
Assemble the Wraps
  1. Warm the tortillas in a dry skillet for 20 seconds per side.
  2. Layer spinach, cucumber, tomatoes, and cabbage down the center of each tortilla.
  3. Top with 3 to 4 falafel patties per wrap and drizzle with tahini sauce.
  4. Add pickled onion if using, fold in the sides, and roll tightly. Slice in half to serve.

Notes

  • Don't over-process the mixture into a paste, keep some texture for structure.
  • Pat edamame dry after thawing to avoid a wet, falling-apart mixture.
  • Brush patties with oil before baking for a golden, crisp exterior.
  • Make the tahini sauce up to 3 days ahead and store chilled.