Edamame And Kimchi Vegan Falafel Wrap
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Unrated
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
2
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Course
Main Course
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Cuisine
Vegan
Edamame And Kimchi Vegan Falafel Wrap
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Take a vegan falafel wrap with you to school or work as a delicious lunch packed with plantbased protein! With kimchi, edamame and a simple paprika hummus spread, this simple recipe certainly isn't missing any flavour.
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Ingredients
For the falafels
- 1.5 cups chickpeas cooked
- 2 cloves garlic
- 1 tsp cumin
- 1 tsp Turmeric
- 1 tsp paprika
- ¼ tsp cayenne pepper
- 2 tbsp buckwheat flour
- 1 tbsp Flaxseed ground
- lemon juice of ½ lemon
- 1-2 tbsp water
For the hummus spread
- 1.5 cups chickpeas cooked
- 1 tsp paprika
- 1 tsp date syrup optional
- 1 lemon juice of
- ½ tsp salt
To serve
- 2 gluten-free tortillas
- 1 cup arugula fresh
- 1 cup zucchini spirallized
- ½ cup edamame
- ¼ cup kimchi
Instructions
- Preheat an oven to 200 degrees C/392 F. Add all the falafel ingredients to a food processor and blend for a couple minutes, until well combined. Add more water if necessary.
- Use your hands to make flat falafel shapes and arrange them evenly on a sheet of baking paper. This mixture should make 6-7 falafels. Bake for up to 20 minutes, checking after the 15 minute mark to make sure they don't burn.
- Meanwhile, make the hummus by placing all the ingredients into a food processor and blending until smooth. Add more water if necessary.
- Once the falafels are ready, arrange the wraps by spreading the hummus on tortillas and adding fresh arugula, the falafels, spiralized zucchini, edamame beans and kimchi. Roll up tightly and serve straight away, or store in the fridge in an airtight container for 2-3 days.
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