Falafel Spiced Chickpea Wraps

Pan-toasted, spiced chickpeas are tucked into warm tortilla wraps or pita bread,
topped with a simple cucumber-onion slaw, and generously drizzled with cashew
yogurt tzatziki sauce.

Servings: 6 to 8 wraps

Author: Ashley Melillo | Blissful Basil

Prep Time
25 minutes

Cook Time
10 minutes

Course:

Sandwiches

Keywords:

Vegan plant-based wraps

Instructions

1 Heat the olive oil in a large skillet over medium-high heat.
2 Once hot, add the chickpeas and sprinkle the cumin, paprika, parsley, coriander,
and salt over top.
3 Sauté for 7 to 10 minutes, stirring occasionally, or until begin to turn golden
brown and a crust develops.
4 In a medium bowl or jar, whisk together the cashew yogurt, cucumber, lemon
juice, garlic, vinegar, and salt. Refrigerate until ready to serve.
5 In a medium bowl, stir together the cucumbers, red onion, parsley (if using),
vinegar, and salt. Let stand for 10 minutes (or refrigerate for longer),
stirring every few minutes.
6 To assemble the wraps: (**See note if you're adding hummus.) Spoon a bit of the
chickpeas into each wrap. Top with the cucumber + red onion slaw, drizzle with
the tzatziki, and garnish with the olives if using. For extra saucy wraps,
drizzle with tahini, too.
7 Serve immediately. Refrigerate leftovers in separate airtight containers for up
to 3 days.

Falafel Spiced Chickpea Wraps

Course:

Keywords:

🧂 Ingredients

Instructions

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