Home » Vegetarian » Falafel wrap with cauliflower and aubergine

Falafel wrap with cauliflower and aubergine

What would a Lebanese household be without a functioning deep-fat fryer, or at least an old pot in which there is always frying oil? Nothing! Lebanese people wouldn’t be happy without a deep fryer. Just think of falafel! OMG!

You see where I’m going with this, right? Yes, we Lebanese deep-fry everything, if possible. Well, not everything, but there is at least one fried component on the dinner table. Usually it’s chips, deep-fried aubergine or deep-fried cauliflower. Often all at the same time.

The greasy gold pieces are then lovingly wrapped in a flatbread (even the fries!) and devoured. It’s delicious, really!

Add a few fresh herbs, some yoghurt or tahini sauce and your eyes will light up with happiness. What could be better than a filled wrap full of delicious components? That’s it! And you can let your imagination run wild. My youngest niece likes to wrap a few Lego bricks in it …

One of my favourite wraps is this one: Crispy falafel, aubergine, cauliflower – plus yoghurt sauce and fresh herbs.

I admit: The wrap and its components need some preparation (unless you buy ready-made falafel). But it’s worth it!

Recipe for 4 wraps

Falafel Wrap mit Blumenkohl und Aubergine
Print Recipe Rezept speichern
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 Wraps
Calories 405


  • 16 Falafel(to the recipe)
  • 4 Lebanese flatbreads(for recipe)
  • 1 Cauliflower
  • 1 Eggplant
  • 250 ml Yogurt (10%)
  • 1 Garlic clove
  • 1/2 TSP dried mint
  • 2 L Frying oil
  • 4 Branches fresh mint
  • 1 small bunch flat leaf parsley
  • Salt, pepper



  • Prepare the falafel mixture according to the recipe.
  • Wash the cauliflower and cut individual florets from each other. Dry well!
  • Wash the aubergine and cut into finger-thick slices. Dry well!
  • Peel the garlic and crush it in a mortar.
  • Mix the garlic, yoghurt, mint and season with salt and pepper.
  • Preheat the deep fryer with oil to approx. 180 °C.
  • Fry the cauliflower and aubergine slices for approx. 3 – 5 minutes until golden brown.
  • Transfer the fried vegetables to a plate with kitchen paper and set aside.
  • Deep-fry the falafel.

Wrap craft

  • Lay out the pita bread.
  • Spread 3 – 4 falafel on each and press down lightly.
  • Add the cauliflower and aubergine as well.
  • Sauce over it.
  • Pluck fresh mint and parsley and add.
  • Roll up the pita bread.


Recipe contains affiliate links.


Calories: 405kcal | Carbohydrates: 71g | Protein: 21g | Fat: 5g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.1g | Trans Fat: 0.003g | Cholesterol: 3mg | Sodium: 280mg | Potassium: 827mg | Fiber: 7g | Sugar: 9g | Vitamin A: 105IU | Vitamin C: 73mg | Calcium: 141mg | Iron: 2mg

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating