Spicy Falafel Wraps
with Pickled Jalapeños and Creamy Avocado Tahini
A filling and delicious handheld dinner is on your bingo card this week! These herbaceous chickpea patties are met with tangy pickled veggies, as well as a bright avocado-tahini sauce before being wrapped in toasty flatbread.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
8 unit(s)
Falafel
2 unit(s)
Flatbread
(Contains Milk, Soy, Wheat)
56 g
Spring Mix
7 g
Cilantro
1 unit(s)
Jalapeño
1 unit(s)
Shallot
1 unit(s)
Lime
¼ cup
Feta Cheese, crumbled
(Contains Milk)
3 tbsp
Guacamole
2 tbsp
Tahini
(Contains Sesame)
2 tbsp
Red Wine Vinegar
(Contains Sulphites)
Not included in your delivery
2.25 tsp
Sugar*
2 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat oven to 450˚F.Wash and dry all produce. Thinly slice jalapeño into 1/8-inch rounds, removing seeds for less heat. (NOTE: Reference heat guide.) (TIP: We suggest using gloves when prepping jalapeños!)Peel, then thinly slice shallot.
Add vinegar, jalapeños, shallots, 2 tbsp (4 tbsp) water and 2 tsp (4 tsp) sugar to a small pot. Season with salt.Bring to a simmer over medium-high heat. Cook, stirring often, until sugar dissolves, 1-2 min.Remove the pot from heat. Transfer jalapeños and shallots, including pickling liquid, to a medium bowl.Set aside in the fridge to cool.
Add falafel and 1 tbsp (2 tbsp) oil to an unlined baking sheet. Toss to coat.Roast in the middle of the oven, tossing halfway through, until crispy and heated through, 7-9 min.
Meanwhile, zest, then juice lime.Roughly chop cilantro.Add lime zest, 1 tbsp (2 tbsp) lime juice, 1/4 tsp (1/2 tsp) sugar and 2 tsp (4 tsp) oil to a large bowl. Season with salt and pepper, then stir to combine. (NOTE: This is your dressing.)Add guacamole, tahini sauce, half the cilantro and 1 tsp (2 tsp) lime juice to a small bowl. Season with salt and pepper, then stir to combine. (NOTE: This is your creamy avocado tahini.)
Arrange flatbreads on another unlined baking sheet.Drizzle 1/2 tsp oil over each flatbread. Season with salt and pepper.Toast in the top of the oven until golden-brown, 2-4 min. (TIP: Keep an eye on flatbreads so they don't burn!)
Add spring mix to the large bowl with dressing. Toss to coat.Divide flatbreads between plates. Top with salad and falafel.Drizzle creamy avocado tahini and sprinkle feta over top.Top with pickled veggies and remaining cilantro.
