Quinoa Falafel Tangerine Crunch Wraps

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Mini Quinoa Falafel (makes 12)

  • 1/2 cup cooked quinoa
  • 1 can chickpeas (drained)
  • 1 tbsp minced garlic
  • 2 tbsp fresh parsley leaves
  • 1/2 lemon (juiced)
  • 2 tbsp vegan parmesan cheese
  • pinch salt & pepper


Tangerine Yogurt Sauce

Vegan Parmesan Cheese

  • 3/4 cup raw cashews
  • 3 tbsp nutritional yeast
  • 1/4 tsp garlic powder
  • 3/4 tsp salt


 Vegan Parmesan Cheese

1. Blend all ingredients together in your food processor/blender until very fine. Store in the refrigerator.

Mini Quinoa Falafel

1. Preheat your oven to 400 degrees

2. In your food processor/blender, combine all ingredients and pulse until the chickpeas are just broken up, not so much where it turns into hummus. The mixture should stick together as you roll them into balls

3. Using about a heaping tablespoon, roll into balls (you should get 12) and place on a parchment lined baking sheet and bake for 20 minutes, flipping halfway in between

Tangerine Yogurt Sauce

1. Stir the tangerine dressing that comes in the salad kit into 1/2 cup of dairy-free yogurt until well combined

Assemble Your Wraps

1. Place lettuce and arugula in your gluten-free tortillas, followed by 2-3 mini falafel, dried cranberries, tangerine slices, sliced red onion, and quinoa almond crunch mixture. Top with tangerine yogurt sauce and enjoy!

Recipe by Healthy Little Vittles