Falafel Wraps with Roasted Garlic Mayo
Meal planning and batch prepping is all about finding ingredients that can pull double duty. These wraps have a delicious mock roasted garlic aioli sauce, which can be prepared for ahead of time. We use roasted garlic in a few of our recipes, like the roasted garlic and red pepper hummus (which, coincidently, also goes perfectly with this wrap, funny how that works, eh?) and we used it on our potato pizza as well.
Roasted garlic adds a rich, sweet and salty flavour, which can be a huge boost when you are crunched for time, or trying to make meals with fewer ingredients. It alone can sometimes turn an OK dish to something amazing.
Falafels are a good source of protein - use them in wraps, or to top a salad!
Watch How To Make Here
This recipe starts at 1:28
▸ ▹ Vegan, refined sugar-free, nut-free, soy-free
Yield: 2-3 servings Prep Time: 5 min Cook Time: 10-15 min Total Time: 20 min
2 whole wheat wraps
8-10 pre-made falafels (store-bought or homemade)
2 Tbsp (30 ml) hummus (store-bought or homemade)
3-4 cloves garlic (about 1/2 bulb)
1/4 cup (62 ml) vegan mayo
4-6 romaine lettuce leaves
1 medium tomato, thinly sliced
Optional Additional Add-ins
Pickled onions or pickled beets
Fresh red onion
Red bell pepper
Pre-heat oven to 180C/350F.
Cut the top off a bulb of garlic, drizzle a bit of olive oil over the top, and roast in the oven for 10-15 minutes, or until they are golden and bubbly.
Remove the roasted garlic from oven. When cooled, squeeze the garlic cloves out of the peel and into the mayo. Mash the garlic with the mayo and set aside.
Assemble the wraps! Spread a thin layer of the garlic mayo and a generous amount of hummus on the wrap. Add the falafel, lettuce and tomatoes. Close the wrap and enjoy!
Storage: best if enjoyed immediately. The mayo can keep in an air-tight container in the fridge for up to 3 days.
Speed-it-up: store-bought hummus and falafels are faster than homemade, or batch prepare the roasted garlic, hummus and falafels in advance for a quicker meal.
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