Falafel Wraps with a Roasted Onion Hummus

Homemade falafels and hummus infused together in a wrap, with wild rocket and fresh natural yogurt.
  • 0:45 TIME
  • 10 Portions



100g onion, peeled & diced

5g sesame seeds

75ml olive oil



800g drained cooked chick peas

10ml CHEF® Vegetable Concentrate

12g garlic, peeled and crushed

8g harissa spice

8g smoked garlic

10g fresh coriander

50g plain flour

5ml olive oil

8g ground cumin

20ml rapeseed oil for pan frying

400g drained cooked chickpeas

10ml lemon juice

10 ml CHEF® Vegetable Liquid Concentrate

For dressing the wraps

10 wholemeal 8-inch tortilla wraps

150g wild rocket

50ml 0% fat natural yogurt



Prep:25 minutes. Cook:20 minutes.


  1. Place all ingredients except the olive oil into the blender and blitz until smooth.
  2. With the blade still going drizzle in the olive oil until correct consistency is obtained.
  3. Check seasoning and adjust if required.
  4. Store in a lidded container in the fridge until required.



  1. Place all ingredients in the blender & blitz until smooth.
  2. Check if the mixture is dry enough to roll by hand, if not add a little more flour
  3. Roll out 30 equal sized balls.
  4. Heat the Rapeseed oil and pan fry the falafels until golden and crisp on the outside.
  5. They may crisp before heated throughout so check the core temp and finish in the oven if required.

For dressing the wraps

  1. To serve, spread the hummus on the inside of one wrap
  2. Add the rocket & then the warmed falafels.
  3. Top with the natural yogurt, fold and serve


Why not try to keep some flour to the side for your hands when rolling the falafels.