Baba Ganoush Falafel Chickpea Flour Wraps

Crispy and flavour-packed falafels with fresh salad, rich and smooth homemade baba ganoush and light and fluffy chickpea flour wraps, this meal is a simple, plant-based and gluten-free lunch or dinner that hits the spot every time.

I am so excited to bring this recipe to you as I have become slightly (read: very) addicted to chickpea flour wraps or pancakes recently. I think I have one at least every other day, they are just so versatile, easy to make and they work every time. I wanted to show them off to you for this first recipe feature and have turned them into a wrap – you can similarly use a shop-bought or homemade tortilla wrap or pitta, though, and carry on with the recipe.

Baba Ganoush Falafel Chickpea Flour Wraps

Baba Ganoush Falafel Chickpea Flour Wraps

Back to the chickpea flour wraps… chickpea or gram flour behaves very differently to other flour, so it is best to stick to the recipe here to try out my other GF Flatbreads or Easy Fluffy Flatbreads for more homemade ideas. These wraps/pancakes/flatbreads only require 4 ingredients: chickpea flour, some bicarbonate of soda and apple cider vinegar for the rise and lukewarm water to form a thin batter. Whisk until smooth and allow to sit for 5 minutes before frying in a small saucepan. The thin better turns wonderfully fluffy and crisp once cooked – just be patient and then flip over!

The second element of these Baba Ganoush Falafel Chickpea Flour Wraps is the homemade baba ganoush. This is equally very simple, and it starts with roasting a whole aubergine until charred and tender in the middle. Scoop out the flesh once cool and blend with tahini, lemon juice, cumin, cayenne pepper or chilli and garlic until smooth and creamy. It is such a delicious sauce/dip/spread and you can use it whenever you would normally use hummus.

Baba Ganoush Falafel Chickpea Flour Wraps

To go with the chickpea flour wraps and baba ganoush, I have used my current favourite Fava Bean and Sesame Falafel but you can also use my Hazelnut and Paprika Falafel or any other falafel balls. Stuff the wrap with some salad and fresh vegetables, lots of baba ganoush and the falafel and dig in.

This is my favourite kind of finger food and it is so easy to make. You may have leftover baba ganoush, but use that to spread on toast, on top of salads or as a dip for crudités, too.

I hope you will love this recipe for Baba Ganoush Falafel Chickpea Flour Wraps, it is really simple to make with minimal ingredients and maximum satisfaction. It is naturally vegan, plant-based wholefood goodness that is also gluten-free, healthy and wholesome.

If you are looking for other simple wholesome recipes, how about my Simple Red Pepper and Spinach Dahl, Potato Breakfast Cakes with Chilli Jam, Sweet Potato Gnocchi or Miso Tahini Greens Stir Fry. Try this with other dips too like my Herby Hummus, Simple Creamy Hummus, Edamame and Artichoke Hummus or Smoked Red Pepper and Walnut Hummus.

Baba Ganoush Falafel Chickpea Flour Wraps

• Servings: 2
• Time: 40-50 minutes
• Difficulty: easy
• Print

Crispy and flavour-packed falafels with fresh salad, rich and smooth homemade baba ganoush and light and fluffy chickpea flour wraps, this meal is a simple, plant-based and gluten-free lunch or dinner that hits the spot every time.

Ingredients

• 1 x batch Fava Bean and Sesame Falafel
• 40g kale, shredded
• 1 small carrot, grated
• 1 tsp olive oil
• 1 tsp lemon juice
• A pinch of salt
• 8 cherry tomatoes, chopped small
• 1 small bunch fresh coriander, chopped
• For the wraps:
• 100g chickpea/gram flour
• ½ tsp bicarbonate of soda
• 2 tsp apple cider vinegar
• 200ml lukewarm water
• For the Baba Ganoush
• 1 aubergine
• 2 tbsp tahini
• 1 tbsp lemon juice
• ½ tsp ground cumin
• A pinch of cayenne pepper or chilli powder, optional
• 1 garlic clove, crushed
• Salt and pepper

Directions

1. Firstly prepare the baba ganoush: preheat the oven to 160Fan/180*C and add the aubergine to a tray. Stab the aubergine a few times and roast for 30-40 minutes until blistered and tender inside. Allow to cool before scooping out the flesh. Once cold, add to a blender with the rest of the baba ganoush ingredients and blend until smooth.
2. To make the wraps, add the chickpea flour, bicarbonate of soda, apple cider vinegar and water to a bowl and whisk until smooth. Add a pinch of salt and leave to rest for 5 minutes. Continue to heat a small non-stick frying pan with a small amount of oil and once hot, add half the batter. Allow to evenly coat the bottom of the pan and cook over a medium-high heat for 3-5 minutes or until bubbles have formed and it is firm to touch. Flip over and cook on the second side for a couple of minutes. Repeat to cook the second wrap.
3. Meanwhile, add the kale, carrot, olive oil, lemon juice and a pinch of salt to a bowl. Massage with your hands for 1 minute to wilt the leaves. Stir in the chopped tomatoes and coriander.
4. Make the wraps while the chickpea wraps are still warm and pliable. Fill each one with some baba ganoush, some kale salad and top with a few falafels. There may be some salad and falafel to enjoy on the side.
Note: the baba ganoush will last in a sealed container in the fridge for up to 3 days. The wraps are best eaten fresh or the next day. It is best to assemble the wraps when you are ready to the eat them.

Baba Ganoush Falafel Chickpea Flour Wraps

I look forward to hearing what you think of these Baba Ganoush Falafel Chickpea Flour Wraps so let me know below. And if you make them please do share with me on social media – I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest  – please say hello!

With baba ganoush chickpea flour wrap love x