Turmeric Yellow Pea Falafel Wraps

I have been on the hunt for a good falafel recipe for a while. Unlike houmous and many other veggie staples, which you can get good quality of, I feel it is something worth making at home. Most of the ones available to buy in supermarkets are deep fried, bland and over salted.

Turmeric Yellow Pea Falafel Wraps, Tess Ward, Recipe, Lunch, Delicious, Vegan

My adventure earlier this year to Mauritius introduced me to a new sort of dumpling, called Gateaux Piment (there is a video for it on my Youtube here) Made out of yellow split peas, which are simply soaked and ground with a number of different herbs and spices, it is packed with flavour. In my opinion both its texture and taste make it far more interesting than the regular chickpea sort. However their method of deep frying left something to be desired. After some testing, with baking and shallow frying and a number of different spice variations, I came up with this rather pleasing, little vegan fritter/ dumpling variation. A hybrid between what we know as a falafel and their staple chickpea bite.

Turmeric Yellow Pea Falafel Wraps, Tess Ward, Recipe, Lunch, Delicious, Vegan

For me, this is best served in a wrap with all the trimmings. Houmous avocado, sprouted seeds and a good amount of feta. Other great additions would be a coriander pesto, cooked beetroot and sweet chilli sauce

Turmeric Yellow Pea Falafel Wraps Recipe

This quantity makes enough wraps to serve 4

For the Yellow Pea Falafel

Makes 12 – enough for 4 wraps

  • 200g yellow split peas, soaked 6 hours minimum
  • 1 teaspoon sea salt
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander seeds
  • 1 teaspoon ground turmeric
  • 1 large clove garlic, grated
  • 2 tablespoons coriander leaves, finely chopped
  • 1 teaspoon lemon zest
  • 1 small red chilli, seeds removed and finely chopped
  • coconut oil, for cooking

to serve : 4 spelt tortilla wraps, 150g sprouted beans, avocado guacamole and 200g feta


Soak the yellow split peas for minimum 6 hours in cold water, with a pinch of salt.

Place the cumin and coriander seeds in a frying pan over a medium flame. Toast for two minutes then grind down in a pestle and mortar, or mini blender

Grind the split peas to a rough paste, either on a board, in a pestle and mortar, or in a grinder.

Add the split peas to a large bowl, with the spices, salt and herbs.

Shape all the mixture into patties, about the size of a meatball.

Pre heat a large pan with 2 tbs coconut oil over a medium / high flame.

Add the patties, in batches of 4-6 depending on the size of your pan. Cook for 4-5 minutes, turning them over halfway through cooking. Add the coconut oil as you go, whenever the pan is looking dry.

Once the patties are cooked on all sides, place them on absorbent paper and serve immediately


Makes a small bowl full

  • 2 avocados
  • 2 big pinches sea salt
  • 2 tbs lime juice
  • 100g feta, crumbled

Mash into a chunky paste and season to taste.  Turmeric Yellow Pea Falafel Wraps, Tess Ward, Recipe, Lunch, Delicious, Vegan, vegan, easy, delicious

  1. Hey Tess love the recipe-such a different take on the usual falafel! Would love a post with some inspiration/ideas for snacks with exam period at university looming! X

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