Falafel Rainbow Wraps (FD)
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile

Falafel Rainbow Wraps (FD)

with Quick-Pickled Onions and Lemony Hummus

This wrap is bursting with fresh flavour! Filling falafel, zesty hummus and a whole bunch of wholesome veggies get wrapped in warm flatbread for a delicious dinner!


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

Preparation Time25 minutes
Cooking Time10 minutes


serving amount

150 g


(May contain Sesame)

2 unit(s)


1 unit(s)

Sweet Bell Pepper

1 unit(s)

Red Onion

113 g

Baby Tomatoes

1 unit(s)


1 unit(s)

Mini Cucumber

56 g

Spring Mix

30 g

Mixed Olives

(May contain Milk, Sulphites)

8 tbsp


(Contains Sesame May contain Milk, Mustard, Soy, Sulphites, Wheat, Crustaceans, Egg, Fish)

Not included in your delivery

0.13 tsp


0.13 tsp


2 tbsp


1 tsp



Nutrition Values

Calories530 kcal
Fat37 g
Saturated Fat6 g
Carbohydrate45 g
Sugar14 g
Dietary Fiber10 g
Protein12 g
Cholesterol0 mg
Sodium950 mg
Trans Fat0.1 g
Potassium950 mg
Calcium200 mg
Iron3.5 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.


Medium Bowl
Measuring Spoons
Small Bowl
Large Non-Stick Pan
Large Bowl


Pickle onions

Peel, then cut onion into 1/4-inch slices. Zest, then juice lemon. Add onions, lemon juice, 2 tbsp water and 1 tsp sugar (dbl both for 4 ppl) to a small pot. Season with salt, then stir to combine. Bring to a simmer over medium-high heat. Once simmering, cook, stirring often, until sugar dissolves, 1-2 min. Remove the pot from heat. Transfer onions, including liquid, to a medium bowl. Place in the fridge to cool..


While onions pickle, core, then cut pepper into 1/2-inch pieces. Thinly slice cucumber. Halve tomatoes. Drain, then cut or tear olives in half. Add hummus, lemon zest and 1 tbsp water (dbl for 4 ppl) to a small bowl. Season with salt and pepper, then stir to combine.

Cook falafel

Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then falafel. Cook until golden-brown, 3-4 min per side. (NOTE: Don't overcrowd the pan. Cook in batches for 4 ppl, if needed, using 1 tbsp oil per batch.) Transfer to a plate and cover to keep warm.

Warm flatbreads

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


While flatbreads warm, add 1 tbsp pickling liquid and 1 tbsp oil (dbl both for 4 ppl) to a large bowl. Season with salt and pepper, then whisk to combine. Drain onions, discarding the remaining pickling liquid. Add pickled onions, tomatoes, cucumbers, peppers, olives and spring mix to the bowl, then toss to combine.


Cut falafel in half. Cut flatbreads in half, then divide between plates. Spread lemony hummus over flatbreads. Top with falafel and some salad. Serve remaining salad on the side.

Meal right image

Explore Similar Recipes

Meal left image