Photo of Falafel wraps by WW

Falafel wraps

Points® value
Total Time
35 min
20 min
15 min
These broad bean and chickpea falafels are quick to make and bursting with healthy ingredients


WW White Wraps

4 individual

0% fat natural Greek yogurt

6 tablespoon(s)


200 g, baby plum, quartered


½ individual, extra large, halved and sliced


1 portion(s), baby leaf

Coriander, fresh

10 sprig(s), roughly chopped

Spring Onions

6 medium, sliced


1 medium, cut into 4 wedges

Broad beans, boiled

350 g, fresh or frozen

Calorie controlled cooking spray

4 spray(s)


1 medium, finely chopped


3 clove(s), crushed

Cumin seeds

1½ tablespoon(s), level

Coriander, Dried

1½ teaspoon(s), level

Chilli flakes

¼ teaspoon(s), level

Chickpeas, cooked

1 can(s), large, drained

Plain White Flour

3 tablespoon(s), level

Egg white, raw

½ individual, lightly beaten


  1. To make the falafels, blanch the broad beans for 1-2 minutes. Drain and set aside to cool. Pop them out of their greyish pods.
  2. Mist a large nonstick frying pan with cooking spray, add the onion and cook for 8 minutes until soft, adding a splash of water if needed to prevent burning. Add the garlic and spices, then cook for 2 minutes.
  3. Tip the spiced onion mixture into a food processor and add the broad beans, chickpeas, flour and egg white. Season, then process until the mixture forms a thick paste. Shape into 12 patties and chill in the fridge to firm them up.
  4. Wipe the frying pan clean with kitchen paper, then mist with cooking spray. Fry the patties over a medium heat for 3 minutes on each side, until golden – you will need to do this in batches.
  5. Warm the wraps in the microwave for 10 seconds, then spread with the yogurt and top with the salad ingredients. Place three falafels on top of each wrap; fold it over. Serve with the lime wedges.


Freeze uncooked falafel patties for up to 3 months (wrap them in cling film, or between greaseproof paper, and freeze in an airtight container).