Raw Falafel & Hummus Wrap with Mediterranean Roasted Vegetables

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 359.1
  • Total Fat: 28.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 171.7 mg
  • Total Carbs: 22.4 g
  • Dietary Fiber: 6.3 g
  • Protein: 8.5 g

View full nutritional breakdown of Raw Falafel & Hummus Wrap with Mediterranean Roasted Vegetables calories by ingredient
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Number of Servings: 6


    For the tortilla

    3c peeled courgette (zucchini)
    3T olive oil
    2t lemon juice
    Pinch cayenne
    1t ground coriander
    1/2t salt
    1/2c flax meal

    For the falafel

    1c pumpkin seeds
    2T fresh dill, finely chopped
    1t ground coriander
    2t cumin
    8 sun-dried tomato halves, soaked for 1 to 2 hours and then chopped
    3T fresh coriander (cilantro)
    1 clove garlic
    2 shallots
    1/4c olives, stones removed
    2t oregano
    Pinch cayenne
    Pinch pepper
    1/2t salt
    1T lemon juice

    For the hummus

    1/2c mac nuts
    3T lemon juice
    3T tahini
    1/4t salt
    1/4c water

    Optional “roasted” Mediterranean vegetables

    1/2c courgette (zucchini), sliced
    1 red bell pepper, sliced thin
    1/2 a medium red onion, sliced
    1/2c fresh tomatoes, sliced
    3T olive oil
    1T lemon juice
    1/4t salt


For the tortilla:
Blend all ingredients in a high-speed blender until smooth. Add flax meal and blend again until smooth. Pour mixture onto 2 dehydrator sheets and spread evenly into a circle on each.
Dehydrate for 8 hours at 105 degrees F, or until able to peel of the sheet. Once the dehydrator sheets are removed, return to the dehydrator for 30 - 60 mins, until both sides are dry to the touch but still pliable.

For the Falafel:
Process all ingredients in a food processor until thoroughly mixed. Form into Falafel and dehydrate on a Paraflexx sheet at 105 degrees F for 6 - 8 hours.

For the hummus:
Blend all ingredients in a high-power blender until smooth.

Optional “roasted” Mediterranean vegetables:
Marinate all ingredients for a couple of hours, then place on a dehydrator sheet and dehydrate at 105 degrees F for 1-2 hours, until soft. You could just miss out the marinating & dehydrating part of this recipe to save time, and eat the veg crispy.

To assemble

Start by arranging a selection of your favourite salad leaves at the bottom of the tortilla, so it covers half the tortilla, leaving a small gap at the bottom.

Arrange the vegetables in a line along the salad leaves.

Place 3 - 4 falafel along the top of the vegetables.

On top of the falafel, spoon over a generous helping of the hummus.

Fold up the left and right hand sides of the tortilla.

The bring the bottom of the tortilla up over the 2 sides that have already been folded up.

Using your thumbs, and keeping the sides and bottom rolled up, roll over the main part of the wrap towards the top so it starts to form the wrap and keep everything tightly packed together.

Once completely rolled, cut at a diagonal with a sharp knife.

Number of Servings: 6

Recipe submitted by SparkPeople user BIPOLARPRINCESS.

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