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Edamame and kimchi vegan falafel wrap for back to school

Get the Recipe: Edamame And Kimchi Vegan Falafel Wrap

Take a vegan falafel wrap with you to school or work as a delicious lunch packed with plantbased protein! With kimchi, edamame and a simple paprika hummus spread, this simple recipe certainly isn't missing any flavour. 


For the falafels

  • 1.5 cups cooked chickpeas
  • 2 cloves garlic
  • 1 tsp cumin
  • 1 tsp turmeric
  • 1 tsp paprika
  • 1/4 tsp cayenne pepper
  • 2 tbsp buckwheat flour
  • 1 tbsp ground flaxseed
  • juice of 1/2 lemon
  • 1-2 tbsp water

For the hummus spread

  • 1.5 cups cooked chickpeas
  • 1 tsp paprika
  • 1 tsp date syrup, optional
  • 1 lemon, juice of
  • 1/2 tsp salt

To serve

  • 2 gluten-free tortillas
  • 1 cup fresh arugula
  • 1 cup zucchini, spirallized
  • 1/2 cup edamame
  • 1/4 cup kimchi


  • Preheat an oven to 200 degrees C/392 F. Add all the falafel ingredients to a food processor and blend for a couple minutes, until well combined. Add more water if necessary. 
  • Use your hands to make flat falafel shapes and arrange them evenly on a sheet of baking paper. This mixture should make 6-7 falafels. Bake for up to 20 minutes, checking after the 15 minute mark to make sure they don't burn.
  • Meanwhile, make the hummus by placing all the ingredients into a food processor and blending until smooth. Add more water if necessary. 
  • Once the falafels are ready, arrange the wraps by spreading the hummus on tortillas and adding fresh arugula, the falafels, spiralized zucchini, edamame beans and kimchi. Roll up tightly and serve straight away, or store in the fridge in an airtight container for 2-3 days.