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Crispy Falafel Wraps

Crispy Falafel Wraps

with Hummus Slaw and Pickled Onions

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These wraps come fully loaded with crispy falafel covered in sweet honey and a nutty, hummus-dressed slaw. The pickled red onions give a perfect acidic kick to liven up the palate!

Tags:VeggieQuick
Allergens:Sulphites/SulfiteWheat/BléSesame/Sésame

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

8 unit

Falafel

6 unit

Flour Tortillas

(ContainsSulphites/Sulfite, Wheat/Blé)

170 g

Coleslaw Cabbage Mix

56 g

Red Onion

7 g

Parsley

1 tbsp

Honey

8 tbsp

Hummus

(ContainsSesame/Sésame)

1 unit

Lemon

1 unit

Garlic, cloves

66 g

Mini Cucumber

1 tbsp

White Wine Vinegar

(ContainsSulphites/Sulfite)

Not included in your delivery

1 tbsp

Oil*

¼ tsp

Salt*

2 tsp

Sugar*

0.13 tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories770 kcal
Fat37 g
Saturated Fat7 g
Carbohydrate98 g
Sugar21 g
Dietary Fiber14 g
Protein19 g
Cholesterol0 mg
Sodium1570 mg
Utensils
Utensilsarrow down iconarrow down icon
Small pot
Measuring Spoons
Large Non-Stick Pan
Spatula
Small Bowl
Large Bowl
Paper Towel
Instructionsarrow up iconarrow up icon
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1

Before starting, wash and dry all produce. Garlic Guide for Step 3 (dbl for 4 ppl): 1/4 tsp mild, 1/2 tsp medium and 1 tsp extra! Juice lemon. Peel, then cut half the onion (whole onion for 4 ppl) into 1/8-inch slices. Add vinegar, lemon juice, a pinch of salt, 1/2 tbsp water and 2 tsp sugar (dbl all for 4 ppl) to a small pot. Warm pickling liquid over medium heat until sugar dissolves, 1-2 min. Add onions, then remove the pot from heat. Set aside.

2

Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil, then falafel. (NOTE: Don't overcrowd the pan. Cook in batches if needed, using 1 tbsp oil per batch.) Pan-fry until golden-brown, 4-5 min per side. Remove the pan from heat. Using a spatula, carefully break falafel in half.

3

Meanwhile, thinly slice cucumber. Peel, then mince or grate garlic. Roughly chop parsley. Add hummus, half the honey, 1 tbsp water, 2 tbsp pickling liquid (dbl both for 4 ppl) and garlic to a small bowl. (NOTE: Reference garlic guide.) Season with salt and pepper, to taste, then stir to combine. (NOTE: If dressing is too thick, add 1 tsp water at a time until sauce reaches a drizzling consistency.)

4

When falafel are cooked, drizzle remaining honey over top, then stir to coat. Season with salt, to taste. Add parsley, cucumbers and coleslaw cabbage mix to a large bowl. Drizzle half the hummus dressing over top. Season with salt and pepper, to taste, then toss to combine.

5

Wrap tortillas in paper towels. Microwave until tortillas are warm and flexible, 1 min. (TIP: You can skip this step if you don't want to warm the tortillas!)

6

Drain pickled red onions, reserving remaining pickling liquid. Divide tortillas between plates. Top with coleslaw, falafel, then pickled onions. Drizzle remaining hummus dressing and some pickling liquid over top, if desired.