Mini falafel-style wrap

By Rodney Bowers
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Lentil patties

  • 1 can lentils drained and rinsed
  • 3 cup cremini mushrooms chopped
  • 1 cup onion, chopped
  • 1 cup celery, chopped
  • 1 cup carrot, chopped
  • 1 clove garlic
  • 1 sweet potato cooked and peeled
  • ½ cup parsley
  • ¼ -½ cup chickpea flour
  • ½ teaspoon sea salt
  • ½ pack onion soup mix


  • Flour or chickpea wraps
  • Olive oil for frying
  • 1 cup hot pickled hummus
  • ½ cup pickled red onion
  • ½ cup tzatziki
  • ½ cup shredded cabbage/lettuce
  • Mint leaves for garnish
  • Half a cucumber, sliced


  1. Form lentil patties into small disks slight bigger than a toonie.
  2. In a medium frying pan, heat 1/4 cup oil the olive oil (2 tsp for 2 people / 1 tbs for 4 people) over a medium-high heat. Add a garlic clove and cook for 30 seconds or until fragrant.
  3. Add the lentil patties and cook, turning occasionally, for 3-4 minutes or until golden.
  4. Heat the mini flour tortillas in a sandwich press or on a plate in the microwave for 10 second bursts, or until warmed through.
  5. Drain the pickled onion.
  6. To assemble the wraps, spread the base with some hummus then top with some shredded lettuce/ cabbage, falafel pieces, a dollop of tzatziki and the remaining cucumber. Finish with the pickled onions and reserved mint leaves.


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