Millet Falafel Wrap

I love falafel.. when it’s good. Sometimes it’s crazy dry, other times it’s coated in oil but there’s always a place that makes falafel so good you keep trying it when you see it on a menu, hoping it’s not the first two versions.

I make mine a little different because I love falafel and chimichurri, and I find that the parsley and cilantro in both can be too much so I leave the greens out of the patties and save them for the topping. I always shape mine into patties because they bake more evenly, eliminating the need to fry them in all that oil.. also I love burgers and falafel makes a great veggie burger. If you don’t have time to make chimichurri throw to parsley and cilantro into the food processor with the chickpeas. I also make this delicious tahini-harissa salad dressing and one day I threw some mixed greens with the dressing on top of my falafel burger and now it’s just not the same without it.

Millet is an awesome grain, it’s alkaline, gluten-free, and packed with protein. If you don’t have it on hand you can always replace it with quinoa in this recipe but I really do recommend giving it a try. Millet is not a complete protein, as quinoa is, but it does have a ton of vitamins and minerals that make a great alternative!

This recipe has a lot of ingredients but if you just batch cook the falafel, pop them in the freezer you’re really only making the chimichurri and dressing when you need a quick lunch.

Falafel Wrap
This falafel recipe is plain and completely customizable, meaning you can have fun with the toppings to really change things up.
  • 1 15 oz can of Chickpeas, rinsed and drained
  • ⅓ cup cooked Millet, substitute quinoa if you don't have any on hand
  • 1 Yellow Onion, chopped
  • 3 Garlic Cloves, minced
  • 1 Tablespoons Olive Oil
  • 1½ teaspoons Ground Cumin
  • 1 teaspoon Flax Meal
  • Pinch of Salt
  • Cucumber, sliced
  • Tomato, sliced
  • Mixed Greens
  • Pita Bread
    Dressing Ingredients
  • 3 Tablespoons Olive Oil
  • 2 Tablespoons Tahini
  • 1-2 Tablespoons Water (depending how thick you want it)
  • 1 Tablespoon Harissa Paste
  • 1 Garlic Clove, minced
  • 1 Tablespoon Lemon or Lime Juice
  • Pinch of Salt
    Chimichurri Ingredients
  • ⅓ cup Cilantro
  • ⅓ cup Parsley
  • 1½ Tablespoon Olive Oil
  • 1 Tablespoon White Vinegar
  • Pinch of Salt
  1. Add the chickpeas, millet, onion, garlic, oil, cumin, flax and salt to a food processor and pulse, scraping down the sides a few times until combined
  2. Spoon the mixture into palms and shape into patties, I made smaller patties but you can make burger sized patties by dividing mixture into fourths
  3. Place patties on a plate and refrigerate for 15 minutes while you make your dressing
  4. Add all ingredients to a food processor and blend, refrigerate mixture so flavors can meld
  5. Preheat oven to 375°
  6. Roughly chop the cilantro and parsley and put them into your food processor
  7. Add the olive oil, vinegar and pulse until finely chopped and season with salt
  8. Remove patties from the fridge and bake on lined baking sheet for 20 minutes flipping halfway through (30 minutes if you did burger-sized falafels)
  9. Place falafel on a pita and drizzle with chimichurri
  10. Layer tomato and cucumber slices on top then add dressing
  11. Fold your pita and enjoy!


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