Falafel Wraps with Chickpea Spread
with yogurt sauce & crunchy cucumber salad
Carrots are rich in vitamin A, so your immune system and eyes will receive an extra boost from this dish.
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
½ piece
Carrot
½ piece
Onion
1 piece
Garlic
75 g
Falafel
(May be present Oats, Mustard, Soy, Wheat, Barley, Gluten)
½ piece
Tomato
½ piece
[Persian] cucumber
5 g
Dill, mint & flat leaf parsley
½ piece
Lemon
¼ pack
Chickpeas
⅓ sachet(s)
African-inspired spice mix
2 piece
Wholewheat tortilla
(Contains Wheat)
1.5 teaspoon
Ground paprika
25 g
Greek-style cheese
(Contains Milk)
50 g
Organic full-fat yogurt
(Contains Milk)
Not included in your delivery
1 tablespoon
Olive oil
½ tablespoon
Extra virgin olive oil
½ teaspoon
Mustard
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 200°C. Slice the onion into half rings and cut the carrot into crescents of no more than 0.5cm thickness, then transfer both to a bowl. Add the paprika and half of the olive oil, then season with salt and pepper. Toss well to coat, then transfer to a parchment-lined baking sheet. Place the unpeeled garlic clove alongside, then bake in the oven for 18 - 22 minutes.
In the meantime, dice the tomato and finely chop the fresh herbs. Quarter the cucumber lengthways and then cut into batons of 3 - 4cm. Juice the lemon. In a salad bowl, combine the tomato with the fresh herbs, the cucumber and the extra virgin olive oil. Add 0.5 tbsp lemon juice per person, then toss well to combine. Season to taste with salt and pepper.
In a small bowl, combine the mustard with half of the yogurt. Season to taste with salt and pepper. Place a sieve over a bowl, then drain the chickpeas so as to reserve the aquafaba in the bowl.
Transfer the chickpeas and the roasted vegetables to a tall container, along with the rest of the yogurt. Squeeze in the roasted garlic, then add (per person) 30ml aquafaba, 1 tbsp lemon juice, 1 tsp African-inspired spices and 0.25 tsp salt. Process with an immersion blender until smooth, adding extra aquafaba if necessary. Season to taste with salt and pepper, as well as extra lemon juice as preferred.
Wrap the tortillas in aluminium foil and heat in the oven for 3 - 4 minutes. Heat the rest of the olive oil in a frying pan over high heat and fry the falafel for 2 - 4 minutes.
Serve the tortillas on plates and top with the chickpea spread. Halve the falafels and add to the tortillas, along with the salad. Drizzle with the yogurt sauce and crumble over the Greek-style cheese, then roll up the tortillas and serve (see Tip).
Tip: you can use some of the chickpea spread to seal the wraps if necessary. If you have any leftover chickpea spread, you can keep it to use tomorrow.