1-Getting ready to make your vegan falafel wrap is as fun as eating it! Start by soaking the chickpeas overnight, which sets the stage for crispy falafel. This guide walks you through each part, making it simple even if you’re new to cooking. You’ll love how straightforward the steps are, leading to a delicious result in no time.

2-Soak 1 cup of dried chickpeas in plenty of water overnight, then drain them thoroughly for the best texture. Next, in a food processor, combine the soaked chickpeas with chopped onion, garlic, fresh parsley, ground cumin, coriander, baking powder, salt, and pepper, pulsing until the mixture is coarse but sticks together. This creates the perfect base for your falafel.

3-Form the mixture into small balls or patties, then heat a few tablespoons of oil in a skillet over medium heat and fry them for 3-4 minutes per side until golden and crisp. While that’s happening, prepare your fresh vegetables by slicing the avocado thinly and shredding the beets and carrots. For assembly, warm the 4 large 10-inch whole-wheat tortillas briefly to make them pliable.

4-Spread 1/2 cup of hummus evenly across each tortilla, leaving about an inch around the edge to avoid messy spills. Add a large handful of baby spinach strips, the sliced avocado, shredded beets, shredded carrot, and two crumbled falafels, starting from the left side for easy rolling. Roll the wrap tightly, tucking the edges inward to keep everything inside, and secure with toothpicks before slicing in half for serving. The total assembly time is about 10 minutes, excluding falafel prep if you’re making it from scratch, and you can save time by preparing falafels and hummus ahead or buying them pre-made.