This classic wrap just got a plant-based makeover and it's better than ever! Flavour-packed falafel is covered in a delightfully bright and creamy hummus dressing, paired with a fresh tabbouleh, for a perfect weeknight meal.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Red Onion, chopped
Before starting, wash and dry all produce. Cut tomatoes into 1/4-inch pieces. Halve cucumbers lengthwise, then cut into 1/4-inch half-moons. Peel, then mince or grate garlic. Roughly chop parsley. Pick mint leaves from stems, then roughly chop. Zest, then juice lemon. Drain, then roughly chop olives.
Heat a medium pot over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then onions and garlic. Cook stirring often, until softened, 2-3 min. When soft, add bulgur, 1/2 cup water and 1/2 tsp salt (dbl both for 4 ppl). Cover and bring to a boil over high, then remove from heat. Let stand, still covered, until bulgur is tender and liquid is absorbed, 15-16 min. Fluff with a fork.
While bulgur cooks, heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then falafel. Pan fry, 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.)
When bulgur is done, combine lemon juice and 1 tbsp oil (dbl for 4 ppl) in a large bowl. Add bulgur, kale, olives, cucumbers, half the parsley, half the mint and half the tomatoes. Season with salt and pepper, then toss to combine.
Add hummus, lemon zest, remaining parsley, remaining mint and 1 tbsp water (dbl for 4 ppl) to a small bowl. Season with salt and pepper, then stir to combine. Wrap pitas in paper towels. Microwave until warm and flexible, 1 min. (NOTE: You can skip this step if you don't want to warm the pitas!)
Divide pitas between plates. Spread hummus dressing over pitas. Top with some tabbouleh, falafel and remaining tomatoes. Serve remaining tabbouleh on the side.