Easy Tabbouleh and Falafel Wraps (15 Minute Lunch!)
These tabbouleh and falafel wraps are one of the best lunches I’ve eaten in ages! Filled with fluffy tabbouleh, crispy falafel, and a handful of other simple, fresh ingredients, they’re packed with flavour and contrasting textures. I like to think of them as a kind of Turkish-inspired burrito – super hearty and satisfying, and incredibly moreish!
You might also like: Mediterranean Vegetable Flatbreads; Extra Special Tabbouleh Salad; Spicy Roasted Chickpea Wraps.
One of my favourite things about these wraps is how adaptable they are. You can keep things quick and easy by using shop-bought tabbouleh and falafel, making them perfect for a speedy weekday lunch. Or, if you’re cooking for guests, you can make each component from scratch for an even more impressive meal. Either way, you’re guaranteed a seriously delicious wrap!
You could also try…
Easy Homemade Baked Falafel
Mediterranean Vegetable Flatbreads with Goat Cheese
Spicy Roasted Chickpea Wraps
🥙 What’s in these Falafel Wraps?
There are 5 main components to this easy lunch, each of which can be as simple or as elaborate as you’d like them to be:
- The falafel – arguably the most important part! You can make homemade falafel if you’d like to (I have a recipe for an easy baked falafel that you could try), but for an extra quick and easy lunch option, there’s absolutely no shame in using shop-bought falafel, which is what I did this time.
- The tabbouleh – tabbouleh is a simple bulgur wheat salad made with fresh herbs and olive oil. It’s a wonderful addition to these wraps, bringing heaps of flavour and a fun texture to the meal. Again, you can make homemade tabbouleh, or use shop-bought if you’re more pushed for time.
- The veggies – I used cucumbers, tomatoes, and some raw red onion. You could also use thinly sliced carrots, a crunchy coleslaw, your favourite pickles, fresh herbs, or whatever other cold, crunchy veggies you like to prepare for lunch.
- The sauces – I used hummus and aioli (which is essentially garlic mayonnaise). If you prefer, you could try tzatziki (cucumber and yogurt sauce), chilli sauce, or your favourite lemony salad dressing.
- Flatbreads – to hold everything together into one delicious parcel! A thinner kind of flatbread (like a tortilla wrap) will be able to roll and contain everything more easily, while a thicker flatbread, like the laffa flatbreads I used, are trickier to roll (but just as delicious eaten with a knife and fork!). You could even use pitta bread, if you prefer.
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🥗 Ingredients and Substitutions
Here’s what you’ll need to make these tabbouleh and falafel wraps.
Detailed ingredient quantities (in both US and UK recipe formats) can be found in the printable recipe card.
- falafel – shop-bought or homemade.
- tabbouleh
- flatbreads (or tortillas, pitta bread, etc.)
- aioli
- hummus (I used red pepper hummus this time)
- raw veggies (I used tomatoes, cucumber and red onion)
Becca’s Top Tip
There are so many variables in this recipe that you can use a slightly different combination of ingredients each time. Let me know your favourite combinations!
🖨️ Printable Instructions
Easy Tabbouleh and Falafel Wraps
If you’ve cooked this recipe, don’t forget to leave a star rating!
Print Pin Comment(if you suffer from allergies, please double check all ingredients before eating)
Ingredients
- ~ 8 pieces falafel (shop-bought or homemade)
- 2 large flatbreads
- 2-4 Tablespoons hummus (I used red pepper flavoured hummus)
- 2-4 Tablespoons tabbouleh (shop-bought or homemade)
- ~ 8 cherry tomatoes, halved
- ~ 4 inch piece cucumber, cut into thin sticks
- 1/4 red onion, thinly sliced
- 4 teaspoons aioli (garlic mayonnaise) – use a vegan alternative if needed
Instructions
- Cook the falafel according to the instructions on the packet. I used my air fryer, which took about 8 minutes.
- If you'd like to soften the flatbreads and make them easier to roll or fold, you can heat them in a dry frying pan over a high heat for about a minute on each side.
- Spread a couple of spoonfuls of hummus onto each flatbread, and top with the tabbouleh and raw veggies.
- Add the cooked falafel and a few dollops of aioli. Serve immediately.
Nutrition
Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.
💭 Recipe FAQs
You could certainly chop the vegetables in advance, but it’s best to assemble your tabbouleh and falafel wraps just before serving, so your flatbread and falafel can be slightly warm, and the other ingredients chilled.
The only non-vegan ingredient I used was the aioli, which could easily be swapped for an alternative vegan sauce.
