Crispy Falafel Wraps
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Crispy Falafel Wraps

Crispy Falafel Wraps

with Hummus Slaw and Pickled Onions

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!


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

Preparation Time25 minutes
Cooking Time


serving amount

8 unit


6 unit

Flour Tortillas

(Contains Sulphites, Wheat)

170 g

Coleslaw Cabbage Mix

56 g

Red Onion

7 g


1 tbsp


8 tbsp


(Contains Sesame)

1 unit


1 unit

Garlic, cloves

66 g

Mini Cucumber

1 tbsp

White Wine Vinegar

(Contains Sulphites)

Not included in your delivery

1 tbsp


¼ tsp


2 tsp


0.13 tsp



Nutrition Values

Calories770 kcal
Fat37 g
Saturated Fat7 g
Carbohydrate98 g
Sugar21 g
Dietary Fiber14 g
Protein19 g
Cholesterol0 mg
Sodium1570 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Small pot
Measuring Spoons
Large Non-Stick Pan
Small Bowl
Large Bowl
Paper Towel


Pickle red onions

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.

Cook falafel

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.

Prep and make hummus dressing

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.)

Finish falafel and make coleslaw

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.

Warm tortillas

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!)

Finish and serve

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.

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