Falafel Wraps and Herby Slaw
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Falafel Wraps and Herby Slaw

Falafel Wraps and Herby Slaw

with Garlic Tahini Sauce and Pickled Jalapeño

These wraps come fully loaded with crispy falafel, an herbaceous slaw and a garlicy tahini sauce. The pickled jalapeños give a perfect spicy acidic kick to liven up each bite!

Optional Spice

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

Preparation Time30 minutes
Cooking Time


serving amount

8 unit


6 unit

Flour Tortillas

(Contains Sulphites, Wheat)

170 g

Coleslaw Cabbage Mix

2 unit

Green Onion

3.5 g


160 g


2 tbsp

Tahini Sauce

(Contains Sesame, Soy)

1 unit

Garlic, cloves

1 unit


3 tbsp

White Wine Vinegar

(Contains Sulphites)

1 tbsp

Sesame Seeds

(Contains Sesame)

Not included in your delivery

2.33 tbsp


¼ tsp


2.25 tsp


0.13 tsp



Nutrition Values

Calories740 kcal
Fat40 g
Saturated Fat8 g
Carbohydrate84 g
Sugar16 g
Dietary Fiber12 g
Protein17 g
Cholesterol0 mg
Sodium1270 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
Paper Towel
Large Bowl
Small Bowl


Pickle jalapeños

Before starting, wash and dry all produce. Garlic Guide for Step 5 (dbl for 4 ppl): 1/8 tsp mild, 1/4 tsp medium and 1/2 tsp extra! Add 2 tbsp vinegar, 1 tbsp water, 1/2 tbsp sugar (dbl all for 4 ppl) and a pinch of salt to a small pot. Warm pickling liquid over medium heat, swirling the pot occasionally, until sugar dissolves. Meanwhile, thinly slice jalapeño into rounds, removing seeds for less heat. (TIP: We suggest using gloves when prepping jalapeños!)Add jalapeños to pickling liquid, then remove the pot from heat. Set aside.

Toast sesame seeds and prep tomatoes

Meanwhile, heat a large non-stick pan over medium-high. While the pan heats, halve tomatoes lengthwise, then thinly slice into half-moons. Transfer tomatoes to a paper towel-lined plate. Season both sides with salt, then set aside. When the pan is hot, add sesame seeds to the dry pan. Toast, stirring often, until golden, 3-4 min. (TIP: Keep your eye on them so they don't burn!) Transfer sesame seeds to a plate.

Cook falafel

Return the same pan to medium. When hot, add 1 tbsp oil, then falafel. Pan-fry until golden-brown, 4-5 min per side. (NOTE: Don't overcrowd the pan. For 4 ppl, cook in 2 batches if needed, using 1 tbsp oil per batch.)Remove the pan from heat. Using a spatula, carefully break falafel in half. Season with a pinch of salt.

Prep and make slaw

Meanwhile, peel, then mince or grate garlic. Thinly slice green onions. Pick half the mint leaves from stems (all for 4 ppl), then roughly chop. Add remaining vinegar, 1 tbsp oil and 1/4 tsp sugar (dbl both for 4 ppl) to a large bowl. Season with salt and pepper, to taste, then whisk to combine. Add coleslaw, mint, half the green onions and half the garlic. Toss to combine.

Warm tortillas and make garlic tahini sauce

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!) Meanwhile, add tahini, 1 tsp water, 1 tsp oil, 1/2 tsp pickling liquid, 1/2 tsp sugar (dbl all for 4 ppl) and 1/4 tsp garlic to a small bowl. (NOTE: Reference garlic guide.) Season with salt and pepper, to taste, then stir to combine.

Finish and serve

Drain pickled jalapeños, then discard pickling liquid. Pat tomatoes dry. Sprinkle sesame seeds over slaw, then toss to combine. Divide tortillas between plates. Top with tomatoes, slaw, pickled jalapeños, then falafel. Drizzle garlic tahini sauce over top. Sprinkle with remaining green onions.