Contest and Sunshine Falafel Wrap with Creamy Cashew Tahini Sauce

Every now and then I like a good falafel wrap for lunch.  When I get this craving, I will usually go out to one my favorite food carts and grab one for a fast, healthy meal.  Last weekend I was tooling around in my kitchen, and realized that I could easily make an authentic, vegan, falafel wrap with Falafel Sunshine Burgers!  This recipe combines crisp and fresh cucumber tomato salad, hearty Falafel Sunshine Burgers, and creamy cashew lemon-Tahini sauce, for a well-balanced crowd-pleasing meal.  One thing I like about this recipe is that you can make the cashew-tahini sauce the night before.  The rest of the meal can come together very quickly and with relatively little mess, for a healthy and fast-weeknight meal.

With this blog post brings another opportunity for one lucky reader to win a coupon for a free box of Sunshine Burgers.  All you have to do is leave a comment on this post about what you like about this recipe.  Best comment wins!  The winner will be selected on Wednesday at 10pm ET.  Contest is open to residents of the United States.  Good Luck!

03022014 Sunshine Falafel Wrap

This recipe serves 3:


3 whole wheat tortillas, divided
1 package Falafel Sunshine Burgers, cooked per package instructions
6 Tbs King Harvest Roasted Red Pepper Hummus, divided
1/3 cucumber tomato salad mixture
Drizzle of cashew lemon-tahini sauce

Cucumber tomato salad:
1 cucumber, peeled and chopped
1 cup cherry tomatoes, halved
1Tbs olive oil
1Tbs soy sauce
½ tsp harissa paste
Juice from ½ a lemon
1 avocado, chopped
1 big pinch of salt
1 clove of garlic, diced
½ bunch of flat leaf parsley, chopped

Cashew lemon-tahini sauce:
1 cup cashews, soaked
½ tsp salt
Juice from 1 lemon
1 Tbs tahini paste
½ cup water
2 cloves of garlic, minced

To start the cashew lemon-tahini sauce, put all of the ingredients in a blender cup and pulse until smooth.  Once finished, the consistency will be smooth with just a slight amount of cashew texture.  If you are having trouble blending to the proper consistency, turn the blender off, scrape the sides of the blender cup, and add additional water 1 tablespoon at a time, and pulse again. For the salad, place all of the salad ingredients in a medium sized mixing bowl and toss until well combined.  Adjust seasoning as necessary.  To assemble the wrap: spread 2 tablespoons of hummus on a whole wheat tortilla.  Crumble 1 Sunshine Burger on top of the hummus.  With a slotted spoon, scoop about 1/3 of the salad mixture on top of the tortilla, then top with a drizzle of the cashew lemon-tahini sauce. Wrap the tortilla over the ingredients and enjoy!


This entry was posted in Dinner Recipes, Sunshine Burger recipes, Vegan Recipes and tagged , , , , , , , , , , , , , , , , . Bookmark the permalink.

Leave a Reply

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