Spicy Falafel Wraps
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Spicy Falafel Wraps

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.

Ingredients: Flatbread (enriched wheat flour, water, canola oil, yogurt (milk ingredients, modified corn starch, carrageenan, pectin, active bacterial culture), milk, yeast, buttermilk, sugar, vinegar, salt, wheat gluten, corn flour, guar gum, vegetable monoglycerides, baking powder, soy lecithin, natural flavours, calcium propionate, potassium sorbate, calcium propionate, sodium bicarbonate, sorbic acid, enzymes) (milk, soy, wheat) • Falafel (chickpeas, water, canola/sunflower oil, chickpea flour, bread crumbs (enriched flour, dextrose, salt, yeast, soybean oil), potato flakes (potatoes, mono and diglycerides, sodium acid pyrophosphate, citric acid), baking powder, salt, garlic, onion powder, herbs, serrano peppers, dextrose, dextrin, chicory root, powdered cellulose, spices, baking soda) (soy, wheat) • Limes • Guacamole (hass avocado, tomato, onion, sea salt, garlic, cilantro, cilantro essential oil) • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Shallot • Tahini sauce (water, tahini (sesame), modified corn starch, sugar, vinegar, salt, concentrated lemon juice, vegetable oil, garlic, canola oil, spices, natural flavour, soy lecithin, xanthan gum, citric acid, lactic acid, potassium sorbate, sodium benzoate, calcium disodium EDTA) (soy, sesame) • Red wine vinegar (wine vinegar, potassium sorbate, sulphites) (sulphites) • Feta cheese (pasteurized milk, partly skimmed milk, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, natamycin, calcium chloride) (milk) • Jalapeno pepper • Cilantro.

Tags:
Veggie
Low CO2
Allergens:
Soy
Wheat
Milk
Sesame
Sulphites

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking Time10 minutes
DifficultyMedium

Ingredients

serving amount

150 g

Falafel

(Contains Soy, Wheat May contain Wheat, Sesame, Soy)

2 unit(s)

Flatbread

(Contains Milk, Soy, Wheat May contain Gluten)

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, Mustard, Tree nuts, Gluten, Soy, Sesame, Fish, Wheat, Sulphites, Crustaceans, Milk)

2 tbsp

Red Wine Vinegar

(Contains Sulphites May contain Sulphites, Milk, Sesame, Soy, Wheat, Egg, Fish, Mustard, Tree nuts)

Not included in your delivery

2.25 tsp

Sugar*

0.13 tsp

Pepper*

2 tbsp

Oil*

¼ tsp

Salt*

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Nutrition Values

Calories740 kcal
Fat37 g
Saturated Fat6 g
Carbohydrate86 g
Sugar11 g
Dietary Fiber9 g
Protein19 g
Cholesterol10 mg
Sodium1330 mg
Trans Fat0.1 g
Potassium450 mg
Calcium225 mg
Iron6 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.

Utensils

Medium Bowl
Measuring Spoons
Baking Sheet
Zester
Large Bowl
Small Bowl
Strainer

Instructions

Start prep
1
  • Thinly slice jalapeño into 1/8-inch rounds, removing seeds for less heat. (TIP: We suggest using gloves when prepping jalapeños!)
  • Peel, then thinly slice shallot.
Make pickled veggies
2
  • Add vinegar, jalapeños, shallots, 2 tbsp (4 tbsp) water and 2 tsp (4 tsp) sugar to a small pot. (NOTE: Reference heat guide.) 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.
Roast falafel
3
  • 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.
Finish prep
4
  • 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. Set aside. (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.)
Toast flatbreads
5
  • 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!)
Finish and serve
6
  • Strain pickled veggies and discard pickling liquid.
  • Add spring mix to the large bowl with dressing. Toss to coat.
  • Divide flatbreads between plates. Top with salad and falafel.
  • Drizzle with creamy avocado tahini and sprinkle feta over top.
  • Top with pickled veggies and remaining cilantro.
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