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Sweet Potato Falafel Wrap

Sweet Potato Falafel Wrap Tortilla
Written by our Executive Chef

Serves: 4 people


  • 2 medium sweet potatoes
  • ½ Cup cooked quinoa
  • 1 whole egg
  • 2 Tablespoons of coconut flour
  • 12-ounce can chickpeas, rinsed and drained
  • 1 yellow onion, large, finely diced
  • 2 Tablespoons minced garlic
  • 2 tablespoons lemon juice, freshly squeezed
  • 1 Tablespoon fresh flat leaf Italian parsley, chopped
  • 2 teaspoons ground coriander, toasted
  • 1 teaspoon ground cumin, toasted (use a dry pan to toast your spices until they are fragrant, but not burnt)
  • 1/2 teaspoon kosher salt
  • 1/8 cup white sesame seeds, toasted
  • 4-8 Spears romaine lettuce



  1. Preheat the oven to 350 degrees Fahrenheit. 
  2. Roast the sweet potatoes whole with a touch of olive oil and wrapped in foil. 
  3. While the sweet potatoes are roasting, in a saute pan, cook the onions until translucent and add the garlic, stirring for two minutes and remove from the heat. 
  4. Drain chickpeas and place in a food processor until the mixture is smooth. 
  5. Once the sweet potatoes are tender, you may mash them, leaving the skins on. 
  6. Combine all of your ingredients into a large mixing bowl and mix until well incorporated.
  7. Allow the falafel batter to cool and rest for four hours under refrigeration. 
  8. Once cool, scoop the mixture into two-ounce balls and pan sear in extra virgin olive oil.


Tahini Sauce

  • ½ Cup tahini paste
  • 3 Cloves garlic, minced
  • ¼ Cup lemon juice, freshly squeezed
  • 6 Tablespoons hot water
  • ½ teaspoon salt



  1. Place tahini and hot water in a mixing bowl and stir until the water and tahini come together. This can take a couple of minutes. If after five minutes, the mixture is still broken, add one tablespoon of ice water and mix well. 
  2. Once well incorporated, combine the remaining ingredients.


Fermented Red Onion Sauce

  • ¼ Cup white vinegar
  • ¼ Red wine vinegar
  • ¼ Cup red onion, minced
  • 2 Tablespoons oregano, chopped fine
  • 2 Tablespoons Italian parsley, chopped fine
  • 2 teaspoons crushed red pepper flake
  • ½ Cup extra virgin olive oil
  • Kosher salt to taste



  1. Place chopped red onion in a clean, air-tight container with the white vinegar and leave under refrigeration for at least two days or up to five.
  2. Drain the vinegar from the red onion and combine the remaining ingredients. 
  3. Mix until well incorporated. 
  4. Store covered under refrigeration.


The Build

Cook your Organic Rise & Puff Tortilla for 60 seconds in a pan. Place three Sweet Potato Falafels inside with Tahini Sauce, Red Onion Sauce and Romaine Spears. Enjoy hot!


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