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Full with fresh ingredients and flavours, and falafel packed with protein, these wraps will be a staple in your routine!


  • 6 Rebel Bakehouse Power Seeds Wellbeing Wraps
  • ½ telegraph cucumber, peeled into ribbons
  • ¼ cup fresh herbs – we used mint & dill
  • ¼ cup feta, crumbled

For the pickled cabbage:

  • 2 cups shredded red cabbage
  • 1 tsp salt
  • 1 tsp sugar
  • ½ cup apple cider vinegar

For the yoghurt sauce:

  • ½ cup plain protein yoghurt
  • 1 tbsp dried dill
  • 1 tbsp lemon juice

For the falafel:

  • 2 cans chickpeas, drained & rinsed
  • 1/3 cup flour
  • 1 egg, whisked
  • 1 cup packed coriander leaves
  • 1 tsp salt
  • 2 cloves garlic
  • 2 tsp ground cumin
  • 1 tsp ground turmeric
  • ½ tsp baking powder
  • ¼ cup hemp seeds (optional)

Makes 6 servings
Takes 30 minutes to make


Preheat oven to 200°C.

For the quick pickled cabbage, place the shredded cabbage in a large bowl. Sprinkle over the salt and sugar and work into the cabbage with your fingertips. Pour over the vinegar and toss to coat. Set aside to quick pickle.

To make the yoghurt sauce, place all the ingredients in a small bowl and mix to combine. Season with salt & pepper.

Place the chickpeas, flour, egg, coriander leaves, salt, garlic, cumin, turmeric and baking powder in a food processor. Pulse until well combined, but still a coarse crumb.

For an extra hit of protein, add the hemp seeds and fold into the falafel mix.

Roll the falafel mixture into small balls, roughly the size of 2 tablespoons and place on a lined baking tray. You should have about 18 falafels. Lightly drizzle or spray with olive oil.

Bake in the oven for 20 minutes, flipping halfway through.

When ready to serve drain off any excess liquid from the pickled cabbage.

To assemble, spread a generous spoonful of yoghurt sauce over the middle of each wrap. Top with cucumber ribbons and pickled cabbage. And 3 falafel balls per wrap and drizzle over extra sauce. Sprinkle with crumbled feta and fresh herbs.

Roll up into a wrap and enjoy!