Vegan Green Falafel & Beetroot Rebel Wraps

Sourdough wraps

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Hot, crispy falafel is a great way to make Meat-free Monday inviting for the whole whānau. We love mixing up the fillings of the wraps to suit our favourite ingredient combos. 

Makes 4 wraps
Takes 30 mins to make


1 beetroot, grated
¼ red cabbage, thinly sliced
½ lemon
Olive oil

4 cups baby spinach
1 tin chickpeas
1 tsp cumin
2 cloves garlic, crushed
½ lemon
¼ cup flour (or gluten free flour)
½ tsp baking powder
½ tsp salt
A large handful of coriander

To Wrap:
4 Rebel Bakehouse Sourdough wraps
1 pot of hummus
Fresh herbs – we love dill & coriander


In a medium mixing bowl add the beetroot, cabbage, the juice of half a lemon, a drizzle of olive oil and season with salt and pepper. Toss to combine.

Place all of the falafel ingredients in a food processor and blitz until well combined. Use your hands to form the mixture into small patties - there should be enough to make about 12.

Heat a 1 cm depth of oil in a large non-stick fry pan over medium heat. Fry the falafel for 2 – 3 minutes each side until crispy and deep golden brown. Transfer to a plate lined with paper towels to soak up any excess oil.

To assemble, spread a generous spoonful of the hummus over the middle of the Rebel wrap, top with a large handful of the beetroot slaw and 3 green falafels. Sprinkle with fresh herbs and wrap up nice and firmly. Repeat with the remaining 3 wraps.


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Tips & Tricks

Some like it hot

If you like it hot, any one of these options to warm up your wrap will do nicely:
Chuck your wrap in a hot pan long enough to have’em exactly the way you like’em.
Put’em in a sandwich press, count to five, ready.
Bang in a microwave, 10 seconds on high and bingo, you’re on.
Wrap in foil and cozy-it-up in a pre-heated oven, at 180’c for around two minutes.
Toss on the bbq hotplate for a mo’. 

Left over wraps? No worries

Store in a cool, dry place. Want to keep longer? Flick’em into the freezer.

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