This meatless falafel recipe requires very little stovetop cooking, but tastes oh, so delicious! We’ve given it extra points for being meatless, dairy free, and low carb, thanks to the lettuce wrap option. Of course, fresh warm pitas are also tasty with this Greek-inspired dish!

Meatless Chickpea Falafel Wraps

NOTE:  prepare cashew tzatkiki sauce for this dish 24 hours in advance.  

By Chef Jamie McFadden

Makes 8

  • 3 pounds canned chickpeas, drained and rinsed
  • 2 cups minced onion
  • 1/2 cup chopped cilantro
  • 1/2 cup chopped parsley
  • 6 tbsp lemon juice
  • 6 each garlic cloves, minced
  • 4 tsp ground coriander
  • 1 tsp cayenne pepper
  • 3 tsp salt
  • 3 tsp pepper
  • 1/2 cup quinoa flakes

Mix above ingredients EXCEPT QUINOA, in a mixing bowl.   In a food processor with the metal blade attachment process mixture in small batches.  When complete, fold in quinoa flakes.

Form mixture into 24 each 3 oz patties and place on lined baking sheets.  Preheat oven to 400 degrees. Brush both sides of patties with olive oil.  Bake in oven 10-12 minutes until brown, remove, flip over and bake another 7 minutes.

Serve on warm pita bread, green cabbage, or bibb lettuce leaves with bruschetta topping and cashew tzatziki.

Vegan Cashew Tzatziki Recipe

by Chef Jamie McFadden

  • 2 cups cashews
  • 8 tbsp lemon juice
  • 2 garlic cloves
  • Salt and pepper to taste
  • 1 English cucumber, peeled and minced
  • 4 tbsp fresh dill

Soak cashews overnight with enough water to cover 2 inches.

Drain cashews.  In a vita prep or food processor, add 1 cup water, the lemon juice, garlic, salt, pepper and cashews.  Pulse until smooth.  Transfer this mix to a bowl and fold in the cucumber and fresh dill.  Season to taste.