Falafel Wraps with MCT Tahini Sauce

Looking for a high protein, plant based lunch for when you're on-the-go? This falafel wrap is super easy to make and even packs superfuel MCT into the sauce. 

It's so much easier than you think to make your own falafels- and they're great for making in batches and prepping for your other meals in the week - to add into salads, Buddha bowls or to eat as a snack. 

With 14 grams of protein per wrap and boost of energy from the MCT, you can use this recipe to fuel both training and rest days. 

Our MCT oil is flavourless, making it the perfect addition for coffees, smoothies, shakes and sauces. Adding MCT oil will supply extra energy from healthy fats- keeping hunger and fatigue at bay all day. 

MCT oil will give you fast acting energy and promote mind-body vitality for peak performance. 

All you need to do is throw the falafel ingredients together in a food-processor, fry or bake them and mix together the sauce. It's that simple - and they taste great. 

You can keep the falafels in an airtight container and eat when you're ready- as this recipe will make around 12 falafels. Meal prep made easy!

Time to roll up the falafels:

Falafel Wraps with MCT Tahini Sauce

Serves: 4

Total time: 

Ingredients

4 wraps 2 handfuls arugula or spinach ½ cucumber, sliced ¼ red cabbage, shredded 2 tsp sesame seeds 

Falafel: 

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1 400g can chickpeas, drained and rinsed 2 cloves garlic, diced 1 small onion, diced 3 tbsp chopped parsley 1 tsp ground cumin 1 tsp ground coriander  2 tbsp flour  

Sauce: 

2 tbsp tahini  ½ lemon, juice of ¼ tsp salt 4 tbsp water 1 tbsp Performance Lab MCT 

Method: 

1. Preheat the oven to 350F to bake the falafel.

2. Sauté the diced onion and garlic in a frying pan with a drizzle of olive oil for 3-5 minutes until softened. 

3. Tip the onion mix into the bowl of a food processor with the chickpeas, parsley, cumin, coriander and flour. Season to taste. Save the frying pan for later. 

4. Pulse the food processor until the mixture resembles a medium crumb.  

5. Scoop out roughly 1-tbsp of mix at a time and press and roll into a ball with your hands. Either leave in a ball or press down slightly to form a disc. Set aside on a plate and repeat with the remaining mix. The mixture should make 12 falafels.

6. Bake in the oven for 10-12 minutes until crisp.

7. Meanwhile, whisk together the tahini, lemon juice, MCT oil and salt in a small bowl. Add the water gradually, whisking until smooth. 

8. Assemble the wraps with some arugula, red cabbage and cucumber. Top with 3 falafels, a drizzle of tahini sauce and a few sesame seeds.