These raw vegan falafel wraps are a fresh, no-cook take on the classic! Served with a creamy parsley tahini sauce, they’re wrapped in collard greens for a gluten-free, plant-based meal that’s perfect for lunch, meal prep, or light dinners.

Raw Vegan Falafel Wraps with Parsley Tahini Sauce
Looking for a fresh, flavorful, and portable lunch? These vegan falafel wraps are the answer. Raw falafel balls are nestled in hearty collard greens and topped with a creamy parsley tahini sauce. No frying, no cooking—just pure, wholesome ingredients that come together in minutes.
Perfect for meal prep, picnics, or a light lunch, these wraps are naturally gluten-free, grain-free, and paleo. Plus, they hold up beautifully in the fridge, making them ideal for make-ahead meals.
🧆 What Are Falafel Wraps? And How Are These Different?
Falafel wraps are a classic Middle Eastern street food, typically made with deep-fried balls of ground chickpeas or fava beans, herbs, and spices. They're usually served in pita bread with toppings like cucumbers, tomatoes and tahini sauce.
But this version? It’s a fresh, raw vegan twist on the traditional favorite — made without any frying, baking, or processed ingredients. Instead of chickpeas, these falafel balls are crafted from a mix of raw pistachios, sesame seeds, and fresh herbs, giving them a rich, nutty flavor and satisfying texture with zero cooking required.
Instead of pita bread, we use collard greens as wraps, which not only keeps the recipe gluten- and grain-free, but also adds a nutrient-packed crunch and beautiful presentation. These wraps are ideal for anyone looking for a lighter, cleaner, and more energizing version of traditional falafel — without sacrificing flavor.

Why You'll Love These Wraps
This recipe is especially great for:
- Raw or plant-based eaters
- Anyone avoiding gluten, grains, or legumes
- People who want a quick, no-cook meal
- Meal-preppers looking for portable plant-based lunches
Whether you’re new to raw vegan meals or just want to eat more vegetables in a delicious way, these falafel wraps are a fun and flavorful option that’s anything but boring.
🥙 Ingredients & Notes
For the Falafel Balls:
- Pistachios - Adds a rich, buttery flavor and healthy fats.
- Sesame seeds - Provides a nutty taste.
- Ground cumin and coriander - Brings warmth and depth to the flavor.
- Garlic - Enhances the savory profile.
- Parsley - Adds freshness and a burst of green.
- Chives - Gives a mild onion flavor.
For the Parsley Tahini Sauce:
- Tahini - Provides creaminess.
- Apple cider vinegar - Adds acidity to balance the richness.
- Lemon juice - Brightens and freshens the sauce.
- Olive oil - Adds smoothness and richness
- Garlic - Enhances the savory notes.
- Parsley - Infuses the sauce with a fresh, herbal flavor.
For the Wraps:
- Collard leaves - Sturdy and perfect for wrapping; can substitute with Swiss chard or other leafy greens.
- Persian cucumber - Adds crunch and freshness.
- Tomatoes - Provides juiciness and sweetness.

🔪 Step-by-Step Directions
1. Prepare the Parsley Tahini Sauce:
- In a high-speed blender, combine the tahini, apple cider vinegar, lemon juice, olive oil, garlic, parsley, sea salt, and water.
- Blend until smooth, adding more water if necessary to achieve a pourable consistency.
- Set aside or refrigerate in an airtight container until ready to use.
2. Make the Falafel Balls:
- In the bowl of a food processor, combine the pistachios, sesame seeds, cumin, coriander, garlic, parsley, chives, sea salt, and black pepper.
- Pulse until the mixture forms coarse crumbles that hold together when pinched.
- Roll the mixture into ½-inch balls and set aside.
- Refrigerate in an airtight container until ready to assemble.
3. Assemble the Wraps:
- Remove the stems from each collard leaf and trim down each side of the thick part of the stalk with a sharp paring knife to create a flat, foldable surface.
- If the leaves are particularly large, cut them down the center to make two pieces.
- Arrange the collard leaves on a large platter.
- Divide the chopped cucumbers and tomatoes among the collard leaves.
- Place the falafel balls on top of the vegetables.
- Drizzle the parsley tahini sauce over the fillings.
- Fold the sides of the collard leaves over the filling and roll up tightly to enclose.
Tips & Variations
- Make Ahead: Prepare the falafel balls and parsley tahini sauce ahead of time and store them separately in the refrigerator. Assemble the wraps just before serving to maintain freshness.
- Greens Swap: If collard greens are too large or tough, Swiss chard or lettuce leaves can be used as alternatives.
Serving Suggestions
These wraps are perfect on their own or paired with:
- A side of quinoa salad or tabbouleh.
- A refreshing cucumber and tomato salad.
- Hummus or baba ghanoush.
Conclusion
These vegan falafel wraps are easy to prepare and perfect for any occasion. Whether you're looking for a make-ahead lunch or a healthy picnic addition, these wraps offer a satisfying combination of flavors and textures. Enjoy the freshness and wholesomeness of this vibrant dish!
More Wrap Recipes:

Vegan Falafel Wraps
This fresh take on a falafel wrap is filled with chopped tomatoes and cucumbers, wrapped in a collard leaf and drizzled with a parsley tahini sauce.
Ingredients
For the Falafel Wraps:
- 3 large collard leaves,
- 3 small Persian or 1 hothouse cucumber, peeled, seeded and chopped
- 2 medium tomatoes, chopped
- Pistachio Falafel (recipe below)
- Tahini Parsley Sauce (recipe below)
For the Falafel Balls: (makes about 9 ½ inch balls)
- 60g/1/2 cup shelled raw pistachios
- 28g/1/4 cup raw sesame seeds
- ½ teaspoon ground cumin
- ¼ teaspoon ground coriander
- 1 small garlic clove
- ⅓ cup roughly chopped flat leaf parsley
- 1 Tablespoon chopped chives
- ¼ teaspoon of sea salt
- Pinch of freshly ground black pepper
For the Parsley Tahini Sauce:
- 30g/ 2 Tablespoons Tahini
- 15g/ 1Tablespoon apple cider vinegar
- 15g/ 1 Tablespoon freshly squeezed lemon juice
- 30g/ 2 Tablespoons Extra Virgin Olive Oil
- 1 small garlic clove
- ⅓ cup flat leaf parsley
- ⅛th teaspoon sea salt
- 15ml /1 Tablespoon filtered water to thin (plus more if necessary)
Instructions
Make the Tahini Parsley Sauce:
- Blend all the ingredients in a high speed blender until smooth adding a Tablespoon of water or more if necessary to make a sauce-like consistency.
- Set aside or refrigerate in an air-tight container until needed.
Make the Falafel Balls:
- Pulse all the ingredients in the bowl of a food processor until you have coarse crumbles that hold together when pinched.
- Roll into ½ inch balls and set aside or refrigerate in an air-tight container until needed.
Make the Falafel Wraps:
- Remove the stem from each collard leaf and trim down each side of the thick part of the stalk with a sharp paring knife so you have a flat foldable surface. If the leaves are particularly large cut them down the center to make two pieces.
- Arrange collard leaves on large platter. Divide chopped vegetables and falafel balls among collard leaves. Drizzle sauce over each, roll and serve.
Notes
Gluten-Free, Grain-Free, Vegan, Raw, Paleo
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 307Total Fat: 26gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 0mgSodium: 283mgCarbohydrates: 15gFiber: 7gSugar: 1gProtein: 9g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.

Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
Heath says
What a beautiful presentation! the recipe is perfectly simple and easy.
Julia says
I love falafel, but have never considered making it at home! This makes it seem doable and looks delicious. I may swap out the greens for the superfood radicchio as I think the bitter flavor would go perfectly, plus I am always trying to get my family to set more superfoods.
Thank you for the new recipe! I look forward to trying it out. 🙂
Brandon @ Kitchen Konfidence says
Love the use of collard greens here. I'm going to have to try this during my next paleo phase 😉
Brandie @ HomeCookingMemories says
What a great twist on the usual falafel! Your photos are beautiful!
Cynthia/What A Girl Eats says
I love falafel! Your version looks and sounds fantastic!
Christy@ Confessions of a Culinary Diva says
Great healthy snack for on the go!
Kimberly @ The Daring Gourmet says
What a fabulous idea for a raw alternative, love it!