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Craving a Pret A Manger falafel and halloumi wrap? I have created something similar and possibly even more tasty than anything you can buy in a restaurant. Our sweet potato falafel wrap is made from scratch too, so you know exactly what is in it.
Page Contents
What Makes This Recipe Great!
- Restaurant Quality Without Leaving Home – You can have your halloumi hot wrap cravings satisfied in the comfort of your own kitchen.
- Made From Scratch – From the sweet potato and chickpea falafels to the tortilla wraps and chilli jam, you can make it all at home.
- Freezer Friendly – Make and shape the falafels before baking for easy meal prep the next time you crave a falafel wrap!
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 seasoningfor some alternative flavours and ideas.
Equipment Needed
- Baking Sheet: Used for baking the sweet potatoes and halloumi, providing even heat distribution. A roasting pan can also be used.
- Food Processor/Blender: Essential for blending the chickpeas into a smooth or slightly chunky texture.
- Frying Pan: Used for sautéing the onion and garlic until soft and translucent. A cast iron skillet can also be used.
- Large Mixing Bowl: Essential for combining and mixing ingredients such as sweet potatoes, spices, and chickpeas.
- Greased Baking Paper/Parchment Paper: Lines the baking sheet to prevent sticking and ensures easy removal of the baked falafels.
- Large Spoon: Essential for shaping the falafel mixture into balls and placing them on the baking tray.
- Baking Tray:Used for baking both the falafels and halloumi cheesein the oven. A baking sheet pan can also be used.
- Knife and Chopping Board: Used for chopping onions and preparing other ingredients, and slicing halloumi.
- Clean Frying Pan:A non-stick pan is usedto warm and toast the assembled wraps before serving. A grill pan can also be used.
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.
Additions and Substitutions
Substitutions:
- Falafels: You can use a pre-made falafel mix if you wish.
- Coriander Leaves: Parsley can be used instead of coriander for a different flavour.
- Halloumi:Paneer or tofu can be used as a vegetarian substitute for the slices ofhalloumi.
- Tortilla Wraps: Use lettuce leaves, pita bread, wholemeal tortilla wraps or any preferred flatbread as an alternative to tortilla wraps.
Additions:
- Nuts and Seeds:Incorporate chopped nuts (such as almonds, walnuts, or pine nuts) or seeds (like sesame seedsor sunflower seeds) into the falafel mixture for added texture and nuttiness.
- Sauces and Dips: Serve the wraps with additional sauces or dips such as hummus, tzatziki, or tahini for extra creaminess or tanginess.
- Pickled Vegetables: Include pickled onions, radishes, or cucumbers as a topping for added tang and crunch.
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
Should the falafels be crispy after baking?
Baking creates a slightly crispy exterior, but they’re generally softer than fried falafels. Ensure they’re cooked through and have a golden colour.
Can I skip baking the halloumi and fry it instead?
Baking halloumi yields a firmer texture with a golden crust. Frying is an alternative for a softer, crispier outcome.
How long should I sauté the onion and garlic for the falafel mixture?
Sauté the onion until soft and translucent, then add minced garlic for about a minute to release its flavour without browning.
Pro Tips and Guidance
- Properly Cook Sweet Potatoes: Ensure sweet potatoes are fully cooked and soft for easier mashing and a creamier texture in the falafels.
- Drain Chickpeas Well: Ensure the cooked chickpeas are thoroughly drained before blending to achieve the right consistency without excess moisture.
- Don’t Overmix the Mixture: Mix the falafel ingredients until just combined. Overmixing can make the mixture dense; aim for a texture that holds together without being overly compact.
- Preheat the Oven for Halloumi: Preheat the oven and baking tray before placing the halloumi slices for optimal baking and browning.
- Evenly Sized Falafels: When shaping the falafel mixture into balls, aim for similar sizes to ensure even baking.
- Use a Hot Pan for Wraps: When toasting assembled wraps, use a preheated pan or griddle on medium heat for a crispy and golden exterior.
- Balance Flavours in Wraps: Balance the sweet and spicy flavours by adjusting the amount of chilli jam and mayonnaise according to personal taste preferences.
- Serve Fresh: Assemble the wraps just before serving to maintain the textures of the falafels and wraps.
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.
Check Out These Wrap Recipes
I use a homemade seasoning blend to flavour these delicious chicken wraps and fill them with classic fajita filling such as guacamole, cheese and soured cream.
I show you how to make simple flour tortilla wraps that you can use in all of our wrap recipes. They’re freezer friendly too so you can make them ahead for when you need them.
Another wrap using my Jalapeno chilli jam, these are a must try, especially if you love Nando’s!
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Falafel and Halloumi Wrap – Copycat Pret Recipe
5 from 4 votes
If you love those Pret a Manger falafel hot wraps, you'll love these. Our delicious sweet potato falafels are made from scratch and baked before we fill homemade tortilla wraps with them. I add in some sweet jalapeno chilli jam, baked halloumi slices and fresh spinach leaves before serving. The whole family will love this copycat wrap recipe to serve up for dinner or lunch.
Print Recipe Pin Rate
Course: Main Course
Cuisine: middle eastern
Prep Time: 30 minutes minutes
Cook Time: 1 hour hour 30 minutes minutes
Servings: 4
Calories: 1037kcal
Author: Rebecca Foxley
Ingredients
For the Sweet Potato Falafels
- 600 g Sweet Potatoes
- 240 g Cooked Chickpeas, Drained Weight
- 1 Small Onion
- 2 Garlic Cloves
- 1 tsp Coriander
- 1 tsp Cumin
- 1 tsp Smoked Sweet Paprika
- 10 g Coriander Leaves, Chopped
- 0.5 tsp Chilli Flakes
- 2 tbsp Lemon Juice
- 100 g Plain Flour
- Sea Salt and Black Pepper, To taste
For the Rest of the Wrap
- 250 g Halloumi
- 12 Tortilla Wraps
- 6 tbsp Mayonnaise
- 6 tbsp Jalapeno Chilli Jam
- 60 g Baby Spinach Leaves
Instructions
Preheat the oven to 180°C (350°F).
Pierce the sweet potatoes and bake them on a baking sheet for 1 hour until soft. Alternatively, microwave for about 10 minutes until tender. Let them cool and then peel.
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 the onion and garlic to a large mixing bowl. Set aside while sweet potatoes bake.
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.
Add the peeled sweet potato, ground coriander, cumin, paprika, chopped coriander leaves, chilli flakes, lemon juice, and flour to the bowl.
Season the mixture with salt and pepper to taste. Mash the ingredients together until smooth.
Line a large baking sheet with greased baking paper.
Using a large spoon, shape the mixture into 20-30 balls, flattening slightly as you place them on the baking tray, leaving space between each.
Slice the halloumi and place it on another baking tray, drizzle with a little olive oil.
Bake both falafels and halloumi in the oven for about 15 minutes, flipping halfway for even baking.
While baking, warm the tortillas and spread each with chilli jam and mayonnaise, leaving a bottom gap for folding.
Divide the baby spinach leaves between the tortillas.
Once baked, add falafels and halloumi to the wraps.
Fold the wraps bottom-first, then sides. Toast in a clean frying pan until warm. Serve immediately.
Recipe Notes
- Properly Cook Sweet Potatoes: Ensure fully cooked sweet potatoes for easier mashing and creamier falafel texture.
- Drain Chickpeas Well: Thoroughly drain chickpeas before blending for the right consistency without excess moisture.
- Don’t Overmix the Mixture: Mix falafel ingredients until just combined to avoid density; aim for a holding texture without being overly compact.
- Preheat the Oven for Halloumi: Preheat oven and tray before baking halloumi slices for optimal browning.
- Evenly Sized Falafels: Shape the falafel mixture into similar-sized balls for even baking.
- Use a Hot Pan for Wraps: Toast assembled wraps in a preheated, medium-heated pan for a crispy, golden exterior.
- Balance Flavours in Wraps: Adjust chilli jam and mayonnaise amounts for a balanced sweet and spicy flavour.
- Serve Fresh: Assemble wraps just before serving to maintain falafel and wrap textures.
Nutrition Estimate
Calories: 1037kcal | Carbohydrates: 136g | Protein: 33g | Fat: 41g | Saturated Fat: 16g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 9g | Trans Fat: 0.04g | Cholesterol: 9mg | Sodium: 1662mg | Potassium: 1014mg | Fiber: 15g | Sugar: 29g | Vitamin A: 23213IU | Vitamin C: 17mg | Calcium: 876mg | Iron: 8mg
