Ingredients
Units
Scale
Mini Quinoa Falafel (makes 12)
- 1/2 cup cooked quinoa, (see notes)
- 1 can chickpeas (drained)
- 1 tbsp minced garlic
- 2 tbsp fresh parsley leaves
- 1/2 lemon (juiced)
- 2 tbsp vegan parmesan cheese, (see below for and easy homemade recipe)
- pinch salt & pepper
Wraps
- gluten-free tortillas
- mini quinoa falafel
- shredded lettuce, (from the Taylor Farms Tangerine Crunch Salad Kit)
- fresh arugula, (optional)
- red onion (sliced)
- 1 tangerine
- dried cranberries, (from the Taylor Farms Tangerine Crunch Salad Kit plus more if desired)
- quinoa almond crunch (crunchy quinoa + sliced almonds), (from the Taylor Farms Tangerine Crunch Salad Kit)
Tangerine Yogurt Sauce
- tangerine dressing, (from the Taylor Farms Tangerine Crunch Salad Kit)
- 1/2 cup unsweetened/plain non-dairy yogurt
Vegan Parmesan Cheese
- 3/4 cup raw cashews
- 3 tbsp nutritional yeast
- 1/4 tsp garlic powder
- 3/4 tsp salt
Instructions
Vegan Parmesan Cheese
- Blend all ingredients together in your food processor/blender until very fine. Store in the refrigerator.
Mini Quinoa Falafel
- Preheat your oven to 400 degrees
- 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
- 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
- Stir the tangerine dressing that comes in the salad kit into 1/2 cup of dairy-free yogurt until well combined
Assemble Your Wraps
- 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!
Notes
** for the quinoa- I made 1 serving of cooked quinoa per my package directions. I had a ton leftover, but that just means meal prep for another night of the week is easier! I used 1 cup of uncooked quinoa with 1.5 cups of water and prepared it according to package directions.
** vegan parmesan cheese is from Minimalist Baker. I double this and keep it on hand in my fridge because I use it so often!
- Prep Time: 10 minutes
- Additional Time: 0 hours
- Cook Time: 20 minutes
- Category: Recipes
- Cuisine: American
Nutrition
- Serving Size: 4 wraps