Loaded Falafel Wraps
with Shawarma Spiced Wedges
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
150 g
Falafel
(Contient: Soya, Blé Peut contenir : Blé, Sésame, Soya)
6 pièce(s)
Tortillas de farine
(Contient: Blé, Sulfites Peut contenir : Soya, Lait)
1 pièce(s)
Yogourt grec
(Contient: Lait)
8 g
Mélange d’épices shawarma
(Peut contenir : Blé, Sésame, Soya, Lait, Moutarde, Noix, Arachides, Sulfites)
7 g
Persil
113 g
Chou rouge, émincé
3 pièce(s)
Pomme de terre Russet
¼ tasse(s)
Feta, émietté
(Contient: Lait)
½ pièce(s)
Oignon rouge
1 cs
Vinaigre de vin blanc
(Contient: Sulfites Peut contenir : Blé, Sésame, Soya, Lait, Moutarde, Oeuf, Poisson)
1 pièce(s)
Citron
Pas inclus dans votre livraison
2 cs
Huile*
½ cs
Sucre*
⅓ cc
Sel*
⅓ cc
Poivre*
Instructions
- 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.
