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Hot, crispy falafel is a great way to make Meat-free Monday inviting for the whole whānau. We love mixing up the fillings of the wraps to suit our favourite ingredient combos.

INGREDIENTS

Slaw:
1 beetroot, grated
¼ red cabbage, thinly sliced
½ lemon
Olive oil

Falafel:
4 cups baby spinach
1 tin chickpeas
1 tsp cumin
2 cloves garlic, crushed
½ lemon
¼ cup flour (or gluten free flour)
½ tsp baking powder
½ tsp salt
A large handful of coriander

To Wrap:
4 Rebel Bakehouse Sourdough wraps

1 pot of hummus
Fresh herbs – we love dill & coriander

Makes 4 wraps
Takes 30 mins to make

METHOD

In a medium mixing bowl add the beetroot, cabbage, the juice of half a lemon, a drizzle of olive oil and season with salt and pepper. Toss to combine.

Place all of the falafel ingredients in a food processor and blitz until well combined. Use your hands to form the mixture into small patties – there should be enough to make about 12.

Heat a 1 cm depth of oil in a large non-stick fry pan over medium heat. Fry the falafel for 2 – 3 minutes each side until crispy and deep golden brown. Transfer to a plate lined with paper towels to soak up any excess oil.

To assemble, spread a generous spoonful of the hummus over the middle of the Rebel wrap, top with a large handful of the beetroot slaw and 3 green falafels. Sprinkle with fresh herbs and wrap up nice and firmly. Repeat with the remaining 3 wraps.

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