Looking for a twist? This plant-based Falafel Wrap is loaded with plant-based protein, healthy fats and rainbow of essential vitamins and minerals!

Living in Bristol, there’s not a day that goes by where I don’t get a waft of the delicious middle-eastern street treats. It’s truly one of the many joys of living in such a multi-cultural city!

Unfortunately, they’re quite often deep fried, meaning too many can cause havoc to our health. However, they can so easily be made healthy. Have a go at placing my baked falafel balls in this delicious, to-go edition of the hummus-loving dish!

This recipe is created in collaboration with Wilde Kitchen. 



  • 4 falafel balls (see my recipe here!)
  • 3 tbsp pickled red cabbage
  • 3 tbsp hummus
  • 1 large carrot
  • 1/4 mango
  • Handful leafy greens
  • 2 tbsp Pumpkin Seeds
  • 1 wholegrain/GF wrap


  •  Spread the hummus evenly over the wrap.
  • Place the leafy greens over the hummus.
  • Slice the mango and layer the pieces in a parallel line through the middle of the wrap.
  • Grate the carrot and layer over top with the pickled cabbage.
  • Sprinkle the pumpkin seeds over top.
  • Finally, take your warm falafel balls out of the oven and place them inside.
  • Wrap up and enjoy!

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