Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In



Spiced Edamame Falafel Wraps with Papaya Chutney

We’ve swapped out chickpeas for edamame in this twist on typical falafel. Served with a homemade sweet and sour papaya chutney and creamy yogurt, this is a full meal in a wrap. For a kick of heat, try a quick spicy tahini sauce instead of yogurt – simply whiz up tahini paste, water, lemon zest and juice, and a red chile in a food processor and you’ve got another element to add to these wraps!

Heading out the door? Read this article on the new Outside+ app available now on iOS devices for members! Download the app.

Looking for more vegetarian recipes? Click here.

Prep Time
30 min
Cook Time
20 min
50 min


  • 1 tbsp ground flaxseeds
  • 1 tbsp grape seed oil, 
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 tsp each ground cumin, coriander and turmeric (TRY: Simply Organic Ground Turmeric Root)
  • 4 cups edamame, shelled and cooked
  • 1/3 cup fresh flat-leaf parsley, finely chopped
  • 1/2 tsp sea salt
  • 2 large beets, grated
  • 2 large carrots, grated'
  • 1/2 cup plain coconut or regular yogurt
  • 8 6-inch whole-grain pitas (TIP: For a lower-carb meal, substitute 8 large collard green leaves for the pitas.)

Papaya chutney

  • 1 tsp grape seed oil
  • 3 cloves garlic, minced
  • 1 jalapeño chile pepper, seeded and minced
  • 1 tsp ground coriander
  • 1 small papaya, cut into ¼-inch cubes (about 3 cups)
  • Juice and zest of 1 lime
  • 1 tbsp apple cider vinegar
  • 1 tbsp peeled and minced fresh ginger
  • 1 tbsp pure maple syrup
  • 1/8 tsp sea salt


  1. Prepare chutney: In a medium saucepan on medium, heat 1 tsp oil. Add 3 cloves garlic, jalapeño and coriander and sauté until fragrant, about 1 minute. Add remaining chutney ingredients except for the salt, and stir. Bring to boil, reduce heat and simmer for 20 minutes, stirring occasionally. When the chutney has reduced by one-third and has thickened, remove from heat and stir in 1/8 tsp salt. Chutney can be served warm, at room temperature or chilled.
  2. Meanwhile, in a small bowl, combine flaxseeds and 2 tbsp water. Set aside for at least 10 minutes.
  3. In a small skillet on medium, heat 1 tsp oil. Add onions and sauté until translucent, about 4 minutes. Add 2 cloves garlic, cumin, coriander and turmeric and sauté until fragrant, about 1 minute. Set aside.
  4. To a food processor, add edamame, parsley and 1/2 tsp salt and process until thoroughly combined but only to a coarse, mealy texture. To a large bowl, add edamame mixture along with onion-spice mixture and flaxseeds. Using your hands, thoroughly combine. Using a 1-tbsp measure, form mixture into small balls and arrange on a large parchment-lined baking sheet, making about 32 balls in total.
  5. In a large skillet on medium, heat 1/2 tsp oil. Add 8 balls. Using your spatula, flatten each ball slightly, cover and cook for about 2 minutes, or until golden brown. Flip, cover and cook for another 2 minutes on the other side. Repeat with remaining oil and balls.
  6. Divide falafels, beet and carrot, yogurt and papaya chutney among pitas.

Nutrition Information

  • Serving Size 1 wrap
  • Calories 371
  • Carbohydrate Content 60 g
  • Cholesterol Content 0 mg
  • Fat Content 10 g
  • Fiber Content 12 g
  • Protein Content 16 g
  • Saturated Fat Content 2 g
  • Sodium Content 484 mg
  • Sugar Content 13 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 4 g