Fibre
- 2.6g Per 100g
- 15g Per Serving
Falafel Wrap
Falafel Wrap
Chickpea-based baked falafels in a wholemeal tortilla with a colourful salad and yoghurt garlic dressing.
Servings: 1 or 2
Cuisine: Vegetarian, Vegan substitutes.
Keep in an airtight container for up to 4 days.
- Prep Time25 min
- Chill Time 20 min
- Total Time 45 min
Ingredients
- 400g tinned chickpeas (drained weight 240g)
- 20g fresh parsley (small bunch)
- 3 tsp olive oil (for baking)
- 4 tbsp natural yoghurt+
- 2 wholemeal wraps
- 2 tsp plain flour
- 1 tsp olive oil
- 1 medium red onion
- 2.5 cloves of garlic
- 1 tsp water
+Vegan alternative: plant-based soya yoghurt
Salad vegetables: red cabbage (100g), cucumber (100g), tomato (130g), yellow pepper (80g)
Instructions
- Preheat oven to 200C.
- Thinly slice the salad vegetables and set aside in a bowl.
- Prepare a greaseproof paper lined baking tray and pour the 3 tsp onto the paper.
- Add the chickpeas, onion, 2 garlic cloves, 1 tsp olive oil, parsley, flour and water to a blender and pulse until combined.
- Season to taste, then form into 8 balls, placing each individually onto the baking paper, once complete.
- Roll the 8 falafels around the baking tray to coat in the olive oil.
- Bake falafels in the oven for 10 minutes, then turn oven down to 150C and bake for a further 10 minutes.
- Meanwhile, mince the remaining garlic, mix through the yoghurt and season to taste.
- To serve, pile the salad vegetables into the wholemeal wraps, top with the falafels (4 per wrap) and drizzle over the garlic yoghurt dressing.
Nutrition
Calories
- 102 Per 100g
- 586 Per Serving
Fats
- 3.7g Per 100g
- 21g Per Serving
Saturates
- 0.8g Per 100g
- 4.7g Per Serving
Carbs
- 12g Per 100g
- 68g Per Serving
Sugar
- 3.5g Per 100g
- 20g+ Per Serving
Protein
- 4g Per 100g
- 23g Per Serving
Salt
- 0.18g Per 100g
- 1g Per Serving
+including sugars naturally occurring in fruits, vegetables and milk products