Falafel and Halloumi Wrap – Copycat Pret Recipe

About This Recipe – In More Detail

Wraps are super easy to make and the flavour combinations are really endless. With this vegetarian wrap recipe, I am combining some made-from-scratch sweet potato falafels, baked halloumi slices, baby spinach leaves and I take it to the next level with my very own Jalapeno chilli Jam. You can even make your own flour tortilla wraps too!

I make my homemade falafels from baked sweet potatoes, chickpeas and a special blend of herbs and spices. They are freezer-friendly, so you can make a big batch and bake them whenever you need a quick lunch or wrap filling. The falafel balls are great on their own, warm or cold. You can serve them up with a side salad, a bowl of hummus or as part of a packed lunchbox. They are suitable for the whole family and can be enjoyed in lots of different ways. 

And, if you love wrap recipes, go ahead and try our Peri-Peri Chicken wraps or these Chicken Fajita wraps with homemade seasoning for some alternative flavours and ideas. For more Halloumi recipes, check out these delicious Halloumi Nuggets.

Ingredients

• Sweet Potatoes: The main ingredient used to make the falafels, providing a sweet and creamy texture.
• Cooked Chickpeas: Blended to form the base of the falafels, adding a nutty flavour and a binding texture.
• Onion: Sautéed to add a savoury depth of flavour to the falafel mixture.
• Garlic Cloves: Sautéed with onion to enhance the savoury taste of the falafels.
• Coriander: Ground coriander adds a citrusy and earthy flavour to the falafels.
• Cumin: Provides a warm and aromatic flavour to the falafels, complimenting the other spices.
• Smoked Sweet Paprika: Adds a smoky and slightly sweet flavour to the falafels.
• Coriander Leaves (Chopped): Fresh coriander leaves add a vibrant, citrusy flavour and colour to the falafels.
• Chilli Flakes: Infuses a subtle heat into the falafels.
• Lemon Juice: Adds tanginess to the falafel mixture, enhancing overall flavour.
• Plain Flour: Used as a binding agent to hold the falafel mixture together.
• Sea Salt and Black Pepper: Seasonings used to enhance the taste of the falafels, providing a balanced flavour.
• Halloumi: Sliced and baked to add a salty and savoury element to the wraps, complimenting the sweetness of the falafels.
• Tortilla Wraps: Serves as the base for the wraps, holding the assembled falafels and other ingredients.
• Mayonnaise: Provides creaminess and adds a tangy flavour to the wraps.
• Jalapeno Chilli Jam: Adds a sweet and spicy kick to the wraps, enhancing their flavour.
• Baby Spinach Leaves: Adds freshness and a mild leafy taste to the wraps.

Step-By-Step Guide – How To Make Falafel and Halloumi Wraps

For the Sweet Potato Falafels:

• Step 1: Preparing Sweet Potatoes:
  • Pierce the sweet potatoes and bake them in the oven at 180°C (350°F) for 1 hour until soft. Alternatively, microwave for about 10 minutes until tender. Let them cool and then peel.
• Step 2: Onion-Garlic Mix:
  • Finely slice the onion and mince the garlic. Sauté the onion in a frying pan until soft, then add the garlic and cook for another minute. Transfer to a large mixing bowl.

Falafel Preparation:

• Step 3: Blending Chickpeas:
  • Drain and rinse the chickpeas, then blend in a food processor until smooth or slightly chunky. Add to the mixing bowl with the onion and garlic.
• Step 4: Mixing Falafel Ingredients:
  • Add peeled sweet potato, ground coriander, cumin, paprika, chopped coriander leaves, chilli flakes, lemon juice, and flour to the bowl. Season with salt and pepper to taste. Mash together until smooth and mix with a large spoon.

Baking and Wrapping:

• Step 5: Shaping and Baking Falafels:
  • Line a baking sheet with greased paper. Shape the mixture into 20-25 balls using two teaspoons, slightly flattening and shaping them with floured hands as you place them on the tray, leaving space between each.
• Step 6: Halloumi Preparation:
  • Slice the halloumi and place it on another baking tray, drizzle with a little olive oil.
• Step 7: Baking Falafels and Halloumi:
  • Bake the falafels in the oven for 20-25 minutes and halloumi for about 15 minutes, flipping both halfway through for even baking.

Assembling Wraps:

• Step 8: Preparing Tortillas:
  • Warm the tortillas and spread each with chilli jam and mayonnaise, leaving a bottom gap for folding.
• Step 9: Adding Fillings:
  • Divide the baby spinach leaves between the tortillas. Once baked, add the falafels and halloumi to the wraps.
• Step 10: Wrapping and Toasting:
  • Fold the wraps bottom-first, then sides. Toast in a clean frying pan until warm. Serve immediately.

FAQ

Storage

Storing Assembled Wraps: Assembled wraps can be stored in an airtight container in the fridge for up to 1 day. However, note that the wraps might become slightly soggy due to the moisture from the filling.

Storing Baked Falafels: Once baked, store the falafels in an airtight container in the fridge for up to 3-4 days. Keep them separate from the assembled wraps to maintain their texture.

Reheating Baked Falafels: To reheat baked falafels, preheat the oven to 180°C (350°F) and place them on a baking sheet. Warm them for about 10-12 minutes until heated through.

Freezing Unbaked Falafels: For unbaked falafels, arrange them on a baking sheet and place them in the freezer until solid. Once frozen, transfer them to a freezer-safe bag or container for up to 1-2 months. This helps prevent sticking. You can bake them straight from frozen but adjust the time accordingly.

Note: Assembled wraps might become soggy when frozen due to moisture from the filling. I recommend to store/freeze the falafels separately to maintain their texture and then assemble the wraps when ready to eat for the best taste and texture.