Loaded Falafel Wraps
with Shawarma Spiced WedgesCalories
:
1000 kcalProtein
:
31g proteinTotal
:
20 minutesDifficulty
:
EasyAllergens:
- Soy
- Wheat
- Sulphites
- Milk
- Wheat
- Sesame
- Soy
- May contain traces of allergens
- Milk
- Mustard
- Tree nuts
- Peanuts
- Sulphites
- Egg
- Fish
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
150 g
Falafel
(Contains: Soy, Wheat May be present: Wheat, Sesame, Soy)
6 unit(s)
Flour Tortillas
(Contains: Wheat, Sulphites May be present: Soy, Milk)
1 unit(s)
Greek Yogurt
(Contains: Milk)
8 g
Shawarma Spice Blend
(May be present: 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 be present: 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
Calories1000 kcal
Fat33 g
Saturated Fat7 g
Carbohydrate149 g
Sugar17 g
Dietary Fiber13 g
Protein31 g
Cholesterol15 mg
Sodium1570 mg
Trans Fat0.1 g
Potassium2150 mg
Calcium450 mg
Iron8.5 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.
Cooking Steps
1
- 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.)
2
- 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.
3
- 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.
4
- 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.
5
- 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.
