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Falafel Wrap

Evan Clark

Evan’s mom, Jami, reports that they have always enjoyed cooking together. “I knew he liked hummus, so I introduced this version of falafel that was not deep-fried,” she says. “I offered to make this in pita, but he said he preferred it in a tortilla, which he then assembled with his favorite toppings! We made a healthy, sweet salad to serve on the side as a complement.” —Evan Clark, age 9, Pennsylvania

Makes 2 servings


1 (15-ounce) can garbanzo beans (chickpeas), drained and rinsed

1 small red onion, finely chopped

3 garlic cloves, minced

1/4 cup chopped fresh cilantro

1/4 cup plus 2 tablespoons sesame tahini

3 tablespoons lemon juice

2 tablespoons plus 1 teaspoon olive oil

1 1/2 teaspoon ground cumin

1 teaspoon ground coriander

1/4 teaspoon cayenne pepper

1 teaspoon baking powder

2 tablespoons flour, if necessary

Kosher salt

1/4 cup plain nonfat yogurt

2 large multigrain tortillas

1 tomato, thinly sliced

1/2 cup arugula or fresh baby spinach

1 medium carrot, peeled and shredded

Fresh cilantro (optional)


  1. In a medium bowl, mash the beans with a fork. Add the onion, 2 garlic cloves, cilantro, 2 tablespoons tahini, 1 tablespoon lemon juice, 1 teaspoon olive oil, cumin, coriander, cayenne powder, and baking powder. If the mix is too wet or dry, adjust with flour or water, 1 teaspoon at a time. Season to taste with salt.
  2. In a large skillet over moderate heat, warm the remaining 2 tablespoons olive oil. Form the bean mixture into four patties and cook, flipping, until lightly browned on both sides, about 6 minutes total. Cut each patty in half.
  3. While the patties are cooking, in a small bowl, combine the yogurt, the remaining 1/4 cup tahini, and the remaining 2 tablespoons lemon juice.
  4. Place the wraps on individual plates and top with the patties, tomatoes, arugula, carrot, cilantro, and some yogurt-tahini sauce. Roll up the wrap, and slice in half for easier eating.

Featured in the Healthy Lunchtime Challenge. Check out more winning recipes here.