If you’re looking for an innovative twist for your kids tiffin (or even your own), this Mediterranean-inspired option offers up a world of delights. What makes these wraps particularly special is their perfect balance of textures and flavours. The exterior crunch of the falafel gives way to a tender interior, made even more indulgent with pockets of molten Britannia The Laughing Cow Cheese Cubes. Fresh vegetables provide a crisp contrast, while traditional accompaniments like tahini sauce, pickled turnips, and sumac-dusted onions add layers of complexity that elevate this wrap from a simple lunch to a memorable feast.

Cheesy Falafel Wrap – Serves 4

Prep Time: 20 minutes, Cook Time: 10 minutes

This flavour-packed falafel wrap is ideal for a satisfying lunch. Crispy falafel, fresh vegetables, creamy hummus, and tahini dressing blend perfectly, and the addition of Britannia The Laughing Cow Cheese Cubes adds a delightful creamy twist.

Ingredients

Falafel Recipe:

Quantity	Ingredients
1 cup	Dried chickpeas, soaked overnight
8	Britannia The Laughing Cow Cheese Cubes
1 cup	Parsley
1 cup	Coriander leaves
10	Mint leaves
4	Spring onions, chopped
1	Garlic clove
2 tbsp	Chickpea flour
1 tsp	Cumin
1/2 tsp	Baking powder
2 tbsp	Water
To taste	Salt and black pepper
As needed	Oil for frying

To Assemble

Quantity	Ingredients
16	Falafel balls
8	Britannia The Laughing Cow Cheese Cubes, halved
4	Wraps or pita bread
3/4 cup	Hummus
As needed	Pickled onions or sumac onions
200 g	Lettuce, shredded
2	Tomato sliced
1 tbsp	Pickles
2 tbsp	Tahini
1/2	Lemon, juiced
1 pinch	Salt
2-4 tbsp	Cold water

Method

If using homemade falafel, start with making those beforehand.

Place the dried chickpeas in a large bowl, cover with water, and soak overnight. Drain and rinse thoroughly.

Add chickpeas, parsley, coriander, mint, green onions, garlic, chickpea flour, cumin, baking powder, Britannia The Laughing Cow Cheese Cubes and water to a food processor. Season with salt and pepper. Pulse until finely combined but still textured.

With wet hands, shape the mixture into balls (12–16 falafel balls).

Place the falafel balls on a tray lined with parchment paper. Refrigerate for 30–60 minutes to set.

Heat oil in a pan over medium-high heat and fry falafel balls in batches for 2–3 minutes until golden brown. Drain on paper towels to remove excess oil.

Chop lettuce, tomatoes, pickles, and onions. If making homemade hummus, prepare it now.

In a bowl, combine tahini, lemon juice, salt, and 2 tbsp cold water. Whisk until smooth. Add more water if needed for a drizzling consistency.

Place a wrap on parchment paper. Spread hummus along the centre. Add a layer of lettuce, tomatoes, pickles, and onions. Top with 4 falafel balls and Britannia The Laughing Cow Cheese Cubes halves.

Drizzle with tahini dressing, then roll up the wrap tightly like a burrito. Wrap with parchment paper for easy handling.

Cheese Falafel Wraps Luncbox Recipe