Beetroot Falafel Wraps

We promise that these wraps will be worth the effort! Not only does this recipe call for lots of nutrient-dense veggies (beets, cucumbers, leafy greens, and more!) that your body and mind will love, but the layers of flavors and textures are exquisite, making the preparation time very much worth it. The best way to tackle this plant-powered meal is to prepare what you can ahead of time. See the Chef’s Notes for tips on how to make this recipe seamless when it comes to assembling the wraps. Please share your experience with us in the comments!

1 batch of Beetroot Falafel (link in Chef’s Notes)
1 batch of Turmeric Tahini Slaw (link in Chef’s Notes)
1 batch of Tzatziki Sauce (link in Chef’s Notes)
1 cup hummus (homemade or store-bought)
4 swiss chard (or other leafy green wraps, long stem trimmed so you’re left with the leaves surrounding the stem)
½ cup organic tomatoes (diced)
¼ cup red onion (diced)
¼ cup cilantro (optional)
hot sauce (sriracha or other hot sauce of choice, to taste)

1

Make the Beetroot Falafel and set aside (see Prep Ahead notes).

2

Make the Turmeric Tahini Slaw and set aside (see Prep Ahead notes).

3

Make the Tzatziki Sauce and set aside (see Prep Ahead notes).

4

Assemble your wraps: Lay the Swiss chard (or other leafy green) on a large cutting board or baking sheet (just used for space, not to bake these).

5

Spread 2 heaping tablespoons of hummus followed by 2 heaping tablespoons of Tzatziki Sauce and 2 heaping tablespoons of Turmeric Tahini Sauce down the center of the greens. Add 3–4 Beetroot Falafel to each wrap (the number will depend on how large your wrap is), laying the falafel down the middle.

6

Sprinkle 2 tablespoons of diced tomato, 1 tablespoon of diced red onion, and 1 tablespoon of cilantro, if using, on top, again down the center of the wrap.

7

Add hot sauce, if desired.

8

Fold the end of the wrap in about an inch from the bottom then roll the wrap from one side, keeping the end tucked in until you have a wrap.

9

Enjoy!