Falafel Kale Wrap

This delicious vegetarian falafel wrap with kale, avocado and cucumber is super quick and easy to make. And simply so delicious.

Ingredients

Ingredients
Servings:
Falafel
g
Chickpeas
Yellow Onion
Garlic Clove
tbsp
Chickpea Flour
tbsp
Tahini Paste
tsp
Baking Powder
tbsp
Lemon Juice
tsp
Ground Cumin
Handful Fresh Parsley
finely chopped
Handful Fresh Coriander
finely chopped
Salt & Pepper to taste
Wrap
Whole Wheat Tortillas
leaves
Kale
Avocado
sliced
Cucumber
sliced
Lemon Tahini Sauce
tbsp
Tahini Paste
tbsp
Skyr Yoghurt
tbsp
Lemon Juice
tbsp
Olive Oil
Salt & Pepper to taste

Instructions

Preparing In The Kitchen
  1. Preheat the oven to 180 ºC and prepare a baking sheet with parchment paper.
  2. Drain the chickpeas into a sieve, rinse off with cold water and drain well.
  3. Dice the onion and garlic and fry in a pan with 1 tablespoon oil, remove from heat and set aside to cool down.
  4. Chop the coriander and parsley leaves. Add chickpeas, onion mixture, cumin, lemon juice, sesame paste and chickpea flour and baking powder to the food processor and finely chop them. Season with salt and pepper.
  5. Now make small balls out of the chickpea dough, about 2 cm in diameter. Place on a baking sheet covered with baking paper and press a little flat.
  6. Then bake them in preheated oven for about 7 minutes, then turn the falafel, brush with a little oil and bake for another 10 minutes.
  7. In the meantime, in a small bowl, mix all ingredients for the lemon tahini sauce together and set aside.
  8. Slice the avocado and cucumber in thin slices.
  9. Take a wrap and spread some sauce in the middle section. Layer the kale, avocado, cucumber and falafel on it.
  10. Fold over the sides to overlap in the middle and roll together.

Preparing In The Kitchen
  1. Preheat the oven to 180 ºC and prepare a baking sheet with parchment paper.
  2. Drain the chickpeas into a sieve, rinse off with cold water and drain well.
  3. Dice the onion and garlic and fry in a pan with 1 tablespoon oil, remove from heat and set aside to cool down.
  4. Chop the coriander and parsley leaves. Add chickpeas, onion mixture, cumin, lemon juice, sesame paste and chickpea flour and baking powder to the food processor and finely chop them. Season with salt and pepper.
  5. Now make small balls out of the chickpea dough, about 2 cm in diameter. Place on a baking sheet covered with baking paper and press a little flat.
  6. Then bake them in preheated oven for about 7 minutes, then turn the falafel, brush with a little oil and bake for another 10 minutes.
  7. In the meantime, in a small bowl, mix all ingredients for the lemon tahini sauce together and set aside.
  8. Slice the avocado and cucumber in thin slices.
  9. Take a wrap and spread some sauce in the middle section. Layer the kale, avocado, cucumber and falafel on it.
  10. Fold over the sides to overlap in the middle and roll together.

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