Falafel wraps, a warm tortilla or any flatbread stuffed with crispy hot sweet potato falafel balls, crunchy diced cucumbers, sliced or diced onions, and drizzled with creamy curry dressing. My take on this delicious loaded street food style wrap is SO GOOD, and makes for a fun, hearty, and amazing weeknight dinner!
This Falafel wraps may sound too much of effort, but trust me it’s so easy and quick to make. This wraps is filled with burst of flavors and textures along with many healthy benefits like protein, fibre, carbs and good fats. These are absolutely delicious and believe me you cannot stop with one.
The combination of flavours that comes through when you bite into crispy falafels, earthy mushrooms, crunchy and some refreshing vegetables, wrapped in a parcel, to me, makes it for a perfect meal. Great for a summer or spring lunch or picnics. Or surprise your friends or family with this recipe anytime.
Are this WRAPS Vegan?
This Wraps aren’t completely vegan, but can be substituted with vegan ingredients. All you need to do is swap the Sour cream and greek yogurt to Vegan sour cream or vegan mayo for the dressing and you’re all good to go. Isn’t that amazing.
Some quick Tips:
- Make sure your chickpeas and kale are dry to avoid wet falafel batter.
- Chop the onion, garlic, and kale ahead in a food processor or directly on chopping board first, then add the chickpeas so that the batter turns perfectly coarser.
- You can add little bit of Chickpea flour as it works well as a binder. If you don’t have it, you can use all-purpose flour.
This is one of those recipes which is very versatile, and you can customize with fillings of your preferences. Other vegetables that would work well are all kinds of salad leaves like rocket (arugula), lettuce, Peppers, grated carrot, grated beetroot, purple cabbage, tomatoes, avocado, pickled cabbage and tabouli or even some cooked and flavored rice. See I told ya, it’s so easy, delicious, quick to make which is absolutely healthy and nutritious. So let’s get in to the recipe.
Ingredients for this Mushrooms and sweet potato falafel wraps with creamy curry dressing
For Falafels
- Chickpeas – 1 cup, Soaked overnight or canned
- Sweet potato – 2 medium
- Kale – 2 leaves, optional
- Cilantro – 2 tbsp finely chopped
- Garlic – 2 cloves
- Ground cumin – 1 tsp
- Salt – to taste
- Pepper – 1 tsp
- Cayenne / Paprika – 1 tsp
- Olive oil – 2 tbsp
- Breadcrumbs – ¼ cup, give a nice crust when baked
For Creamy curry dressing
- Sour cream
- Greek yogurt
- Salt
- Pepper
- Chili powder
- Turmeric powder
- Ground coriander
- Ground cumin
- Ground ginger
- Lemon juice
For Wraps
- Sautèed Mushrooms with salt, pepper in olive oil
- Tortillas
- Spinach or salad mix
- Sliced onion
- Diced cucumber
- Creamy curry dressing
MUSHROOMS AND SWEET POTATO FALAFEL WRAPS
Equipment
- Baking sheet
- Food processor
Ingredients
For sweet potato falafel
- 2 Sweet potatoes medium sized
- 1 cup Chickpeas
- 2 leaves Kale
- 2 cloves Garlic
- 1 tsp Cumin powder
- 2 tbsp Cilantro chopped
- Salt to taste
- 1 tsp Pepper
- ¼ cup Breadcrumbs
For creamy curry dressing
- ¼ cup Greek yogurt
- 2 tbsp Sour cream
- 1 tsp Chili powder
- ½ tsp Ground cumin
- ½ tsp Ground coriander
- ½ tsp Turmeric powder
- ½ tsp Ground ginger
- 2 tbsp Lime juice
- Salt to taste
For wraps
- 1 cup Mushrooms sliced
- Tortillas
- 1 cup Spinach
- ¼ cup Cucumbers diced
- ¼ cup Onion sliced
Instructions
Making of Sweet potato falafels
- Preheat the oven to 365°F and meanwhile slice the mushrooms and keep aside.
- Peel and dice the sweet potatoes and transfer them on a baking sheet on one side and mushrooms on another, drizzle with olive oil and sprinkle some salt.
- Roast them for 30 minutes.
- In a food processor or blender add in soaked chickpeas, roasted sweet potatoes, salt, cumin, kale, cilantro, pepper and blend them to a coarse mix.
- Roll them to balls and flatten them and coat them with breadcrumbs and keep aside on a plate
- On the baking sheet add olive oil and place the falafels and bake until they turn golden brown on both sides.
For creamy curry dressing
- In a mixing bowl whisk greek yogurt, sour cream to a smooth consistency
- Now add in all the spices, lime juice and give it a good mix.
Arranging the wraps
- Take a tortilla and place the salad mix or spinach, diced cucumbers, sliced onions, sautèed mushrooms, sweet potato falafels and drizzle generously with creamy curry dressing
- Dig In and enjoy
Notes
- You can substitute the greek yogurt and sour cream with cashew paste. Just soak some cashews for an hour in warm water and then blend it to a smooth paste and then use it as base to dressing.
- You can use carrots or beets instead of sweet potatoes if you're not a great fan of it. Either way it taste delicious, but make sure you're roasting them before making falafels.
If you’ve tried this recipe and loved it, please don’t forget to share it with your friends and family and be sure to tag your photo and share it with #mycurryveda
