Falafel Wrap with Quinoa Tabbouleh & Tahini Sauce

Falafel Wrap with Quinoa Tabbouleh & Tahini Sauce

Falafel Wrap with Quinoa Tabbouleh & Tahini Sauce

By: Lisa Guy

Chickpeas are naturally rich in galacto-oligosaccharides. This is a type of soluble prebiotic fibre that is fermented in the large intestine to produce short-chain fatty acids, namely butyrate, which play an important role in protecting our gut health.



Prep time

Cook time



  • 1 cup cauliflower, roughly chopped
  • 1 tin chickpeas, drained & rinsed
  • ½ cup almond meal
  • ¼ cup sesame seeds 
  • 3 cloves garlic, minced 
  • 3 shallots, finely chopped
  • 1 tsp ground cumin 
  • 1 tbsp lemon juice
  • ½ cup fresh coriander, lightly packed
  • Pinch sea salt
  • 1/3 cup cooked quinoa
  • 1 cup diced cucumber
  • 1 cup diced tomato
  • Pinch sea salt
  • 2 bunches parsley
  • Handful fresh mint
  • 2 tbsp extra-virgin olive oil
  • Juice 1 lemon
  • 2 tbsp unhulled tahini
  • 1 small clove garlic, minced
  • 2 tbsp lemon juice
  • 2-3 tbsp cold water
  • 4 wholemeal Lebanese or gluten-free flatbreads
  • Mixed green leaves
  • Beetroot hummus


  • To make the falafels, add cauliflower to your food processor and pulse until it’s finely chopped.
  • Add chickpeas, almond flour, sesame seeds, garlic, cumin, coriander and sea salt and pulse until well combined.
  • Roll the mixture into 1 tbsp-sized balls and then set aside.
  • Heat some olive oil in a medium frying pan over medium heat. Cook your falafels, 3 mins each side, until golden and cooked through.
  • Spread each flatbread with beetroot hummus, top with green leaves, tabbouleh, falafels and drizzle in tahini dressing. Roll up your wraps and enjoy.
  • Tip: Lightly toasting your wraps in a sandwich press seals them and makes them easier to eat.


Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Lisa Guy

Lisa Guy

Lisa Guy is a respected Sydney-based naturopath, author and passionate foodie with 16 years of clinical experience. She runs a naturopathic clinic in Rose Bay called Art of Healing and is the founder of Bodhi Organic Tea.

Lisa is a great believer that good wholesome food is one of the greatest pleasures in life and the foundation of good health. Lisa encourages her clients to get back to eating what nature intended: good, clean, wholesome food that’s nutrient-rich and free from high levels of sugars, harmful fats, artificial additives and pesticides. Her aim is to change the way people eat, cook and think about food.

Lisa is an avid health writer, being a regular contributor to The Sunday Telegraph's Body and Soul, and leading magazines including WellBeing. Lisa is an author of five books to date, including My Goodness: all you need to know about children’s health and nutrition , Pregnancy Essentials, Heal Yourself, Listen to your Body and Healthy Skin Diet .

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