These wraps come fully loaded with crispy falafel covered in sweet honey and a nutty, tahini-dressed slaw. The pickled red onions give a perfect acidic kick to liven up your palate!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Flour Tortillas(ContainsSulphites/Sulfite, Wheat/Blé)
Coleslaw Cabbage Mix
Shawarma Spice Blend
White Wine Vinegar(ContainsSulphites/Sulfite)
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! Peel, then cut half the onion into 1/8-inch slices (whole onion for 4 ppl).Add vinegar, a pinch of salt, 1 tbsp water and 1 tbsp sugar (dbl all for 4 ppl) to a small pot. Warm pickling liquid over medium heat, swirling the pot occasionally, until sugar dissolves, 1-2 min. Add onions, then remove the pot from heat. Set aside.
Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil, then falafel. (NOTE: Don't overcrowd the pan. For 4 ppl, cook in 2 batches if needed, using 1 tbsp oil per batch.) Pan-fry until golden-brown, 4-5 min per side. Sprinkle 1/2 tsp Shawarma Spice Blend over falafel, then stir until fragrant, 30 sec. (NOTE: For 4 ppl, use 1/2 tsp Shawarma Spice Blend per batch.)Remove the pan from heat. Using a spatula, carefully break falafel in half. Season with a pinch of salt.
Meanwhile, halve radishes, then thinly slice into half-moons Peel, then mince or grate garlic. Roughly chop parsley. Halve tomatoes lengthwise, then thinly slice. Add tahini, half the mayo (use all for 4 ppl), 1/2 tsp Shawarma Spice Blend, 1 tsp sugar, 2 tbsp pickling liquid (dbl all for 4 ppl) and 1/2 tsp 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 water, 1 tsp at a time, until sauce reaches a drizzling consistency.)
Add radishes, coleslaw cabbage mix and half the parsley to a large bowl. Drizzle half the tahini dressing over top. Season with salt and pepper, to taste, then toss to combine.
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!)
Drain pickled onions, reserving remaining pickling liquid. Divide tortillas between plates. Top with slaw, tomatoes, falafel, then pickled onions. Drizzle remaining tahini dressing and some pickling liquid over top, if desired. Sprinkle remaining parsley over top.