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Beetroot falafel wraps

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  • Peanut free
  • Shellfish free
  • Seafood free
  • No added sugar
  • Vegetarian
  • High in protein
  • High in dietary fibre
  • 3 serves veg or fruit

These clever beetroot falafel wraps are great for lunch boxes or an easy midweek dinner. Best of all, they’re packed with goodness!

  • Serves6
  • Cook time25 minutes
  • Prep time15 minutes, + 30 mins soaking time
Beetroot falafel wraps


  • 1 red onion, thinly sliced
  • 2 tbs red wine vinegar
  • 1 tsp caster sugar
  • 1 tsp olive oil
  • 1 red onion, extra, finely chopped
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 1 bunch beetroot, peeled
  • 400g can chickpeas, rinsed, drained
  • 1 cup (70g) fresh breadcrumbs (made from day-old bread)
  • 1 free-range egg
  • 1 tbs tahini
  • 2 tsp sesame seeds
  • 6 large wholemeal wraps, warmed
  • 1/2 cup (120g) garlic dip or hommus
  • 1 butter lettuce, leaves separated

Nutritional information

Per Serve: Energy: 1643kJ/393 Cals (19%), Protein: 13g (26%), Fat: 16g (23%), Sat Fat: 3g (13%), Sodium: 671mg (34%), Carb: 44g (14%), Sugar: 12g (13%), Dietary Fibre: 10g (33%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 200°C. Line a baking tray with baking paper. Combine onion, vinegar and sugar in a small bowl. Season. Set aside for 30 mins to soften.

  2. Step 2

    Meanwhile, heat oil in a frying pan over medium heat. Add chopped onion and cook, stirring, for 5 mins or until onion softens. Add cumin and coriander and cook for 1 min or until aromatic.

  3. Step 3

    Coarsely grate three-quarters of the beetroot. Cut remaining beetroot into matchsticks. Place the chopped onion mixture, grated beetroot, chickpeas, breadcrumbs, egg and tahini in a food processor. Season. Process until mixture is smooth and well combined.

  4. Step 4

    Roll 1-tbs portions of the beetroot mixture into balls and place on the lined tray. Sprinkle with sesame seeds. Lightly spray with olive oil spray. Bake, turning occasionally, for 20 mins or until crisp and heated through.

  5. Step 5

    Divide the wraps among serving plates. Spread with garlic dip or hommus. Top with lettuce, beetroot matchsticks, pickled onion mixture and beetroot falafel.

Recipe tip

SERVE WITH... mint, parsley and lemon wedges.

Use it up: If you have any leftover falafel balls, make them into a tasty salad like this fast falafel bowl.