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Fully Loaded Falafel Wrap

Fully Loaded Falafel Wrap

with Hummus Dressing and Tabbouleh

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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.

Tags:VeggieDairy Free
Allergens:Wheat/BléSesame/SésameSulphites/Sulfite

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

Preparation Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

8 unit

Falafel

2 unit

Pita Bread

(ContainsWheat/Blé)

57 g

Hummus

(ContainsSesame/Sésame)

7 g

Parsley

7 g

Mint

1 unit

Lemon

56 g

Baby Kale

½ cup

Bulgur Wheat

(ContainsWheat/Blé)

56 g

Red Onion, chopped

6 g

Garlic

160 g

Roma Tomato

30 g

Mixed Olives

(ContainsSulphites/Sulfite)

132 g

Mini Cucumber

Not included in your delivery

3 tbsp

Oil*

½ tsp

Salt*

¼ tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories890 kcal
Fat42 g
Saturated Fat6 g
Carbohydrate120 g
Sugar10 g
Dietary Fiber22 g
Protein24 g
Cholesterol0 mg
Sodium1480 mg
Utensils
Utensilsarrow down iconarrow down icon
Zester
Medium Pot
Measuring Cups
Measuring Spoons
Large Non-Stick Pan
Large Bowl
Paper Towel
Small Bowl
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.)

4

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.

5

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!)

6

Divide pitas between plates. Spread hummus dressing over pitas. Top with some tabbouleh, falafel and remaining tomatoes. Serve remaining tabbouleh on the side.