vegan crispy deconstructed falafel wrap with tahini
This vegan crispy deconstructed falafel wrap with tahini will be your new favorite wrap recipe.
Ingredients
Veggies
- 1 can chickpeas - drained
- 1 small red onion - finely sliced
- 1 red bell pepper - finely sliced
- 1 zucchini - diced
- 1 tablespoon oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 teaspoon cumin
- 2 teaspoon paprika
- 2 teaspoon garlic powder
Tahini
- ⅓ cup tahini
- ⅓ cup water
- juice from ½ lemon
- 2 garlic cloves - minced
- 1 teaspoon mustard
- 2 teaspoon maple syrup
- pinch salt/pepper
Other ingredients
- 1 cup parsley - finely chopped from 1 bunch parsley
- 3 burrito sized tortillas
Instructions
- Preheat oven to 400 degrees.
- Add all veggies to a lined sheet pan and toss with oil and spices.
- Roast for 30-35 minutes.
- Mix together tahini sauce ingredients in a bowl and mix until smooth.
- Once veggies are done cooking, let cool for 5 minutes and then mix with the tahini sauce and parsley. This is your filling.
- Warm 1 tortilla for 30 seconds in the microwave. Add ⅓ of your burrito filling to to your tortillas. Fold burrito style - I recommend googling how to do this. Repeat for each wrap you are making. You can make them all at once or save the filling and make them as you eat them.
- If you want your burrito crispy - air fry at 400 degrees for 6 minutes or roast on a lined sheet pan for 15 minutes at 425 degrees.
Notes
This makes 3 burritos.
Nutrition
Calories: 593kcalCarbohydrates: 72gProtein: 20gFat: 28gSaturated Fat: 5gPolyunsaturated Fat: 11gMonounsaturated Fat: 10gTrans Fat: 0.02gSodium: 1690mgPotassium: 942mgFiber: 14gSugar: 10gVitamin A: 3777IUVitamin C: 94mgCalcium: 258mgIron: 8mg
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