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.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
150 g
Falafel
(May contain Sesame)
2 unit(s)
Flatbread
(Contains Soy, Milk, Wheat May contain Soy)
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 Sauce
(Contains Soy, Sesame May contain Egg, Fish, Milk, Mustard, Sulphites, Wheat, Crustaceans)
2 tbsp
Red Wine Vinegar
(May contain Soy, Sulphites, Wheat, Egg, Fish, Mustard, Sesame)
Not included in your delivery
2.25 tsp
Sugar*
0.13 tsp
Pepper*
2 tbsp
Oil*
¼ tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
- 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.
