Loaded Falafel Wraps
with Shawarma Spiced Wedges
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
150 g
Falafel
(Contains: Soy, Wheat May contain traces of: Wheat, Sesame, Soy)
6 unit(s)
Flour Tortillas
(Contains: Wheat, Sulphites May contain traces of: Soy, Milk)
1 unit(s)
Greek Yogurt
(Contains: Milk)
8 g
Shawarma Spice Blend
(May contain traces of: Wheat, Sesame, Soy, Milk, Mustard, Tree nuts, Peanuts, Sulphites)
7 g
Parsley
113 g
Red Cabbage, shredded
3 unit(s)
Russet Potato
¼ cup
Feta Cheese, crumbled
(Contains: Milk)
½ unit(s)
Red Onion
1 tbsp
White Wine Vinegar
(Contains: Sulphites May contain traces of: Wheat, Sesame, Soy, Milk, Mustard, Egg, Fish)
1 unit(s)
Lemon
Not included in your delivery
2 tbsp
Oil*
½ tbsp
Sugar*
⅓ tsp
Salt*
⅓ tsp
Pepper*
Nutrition Values
Cooking Steps
- Before starting, preheat the oven to 425°F.
Wash and dry all produce. - Remove any brown spots from potatoes, then cut into 1/2-inch wedges. To a parchment-lined baking sheet, add potatoes and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat.
- Roast in the middle of the oven for 25-28 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the middle and bottom of the oven, rotating sheets halfway through.)
- Zest then juice lemon, cut any remaining into wedges.
- Thinly slice parsley.
- Peel, then cut onion into 1/2-inch slices.
- To a small pot, add onions, 1 tbsp vinegar, 2 tbsp (4 tbsp) water and 2 tsp (4 tsp) sugar. Season with salt. Bring to a simmer over medium-high. Once simmering, cook for 1-2 min stirring often, until sugar dissolves. Remove from heat. Transfer onions, including liquid, to a medium bowl. Set aside in the fridge to cool.
- Meanwhile, roughly tear falafel into quarters.
Heat 1 tbsp (2 tbsp) oil in a large non-stick pan, over medium-high heat. - When hot, add falafel pieces. Cook for 4-5 min, stirring occassionally, until golden. Season with salt and pepper.
- Wrap tortillas in foil, then place in the top of the oven for 4-5 min until warm. (TIP: You can skip this step if you don't want to warm the tortillas!)
- To a small bowl, add yogurt, lemon zest, lemon juice, half the parsley, 1/2 tbsp (1 tbsp) water. Season with salt and pepper. Whisk to combine.
- To a medium bowl, add cabbage and 1 tbsp (2 tbsp) reserved pickling liquid. Toss to coat.
- Divide tortillas and potato wedges between plates. Top tortillas with half the yogurt sauce, cabbage, falafel, pickled onion, feta, and remaining parsly.
- Serve remaining lemony-yogurt sauce on the side.
- Squeez lemon wedges over plate, if you'd like.
