Crispy Falafel Wraps
with Hummus Slaw and Pickled Onions
These wraps come fully loaded with crispy falafel covered in sweet honey and a nutty, hummus-dressed slaw. The pickled red onions give a perfect acidic kick to liven up the palate!
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
8 unit
Falafel
6 unit
Flour Tortillas
(Contains Sulphites, Wheat)
170 g
Coleslaw Cabbage Mix
56 g
Red Onion
7 g
Parsley
1 tbsp
Honey
8 tbsp
Hummus
(Contains Sesame)
1 unit
Lemon
1 unit
Garlic, cloves
66 g
Mini Cucumber
1 tbsp
White Wine Vinegar
(Contains Sulphites)
Not included in your delivery
1 tbsp
Oil*
¼ tsp
Salt*
2 tsp
Sugar*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, wash and dry all produce. Garlic Guide for Step 3 (dbl for 4 ppl): 1/4 tsp mild, 1/2 tsp medium and 1 tsp extra! Juice lemon. Peel, then cut half the onion (whole onion for 4 ppl) into 1/8-inch slices. Add vinegar, lemon juice, a pinch of salt, 1/2 tbsp water and 2 tsp sugar (dbl all for 4 ppl) to a small pot. Warm pickling liquid over medium heat until sugar dissolves, 1-2 min. Add onions, then remove the pot from heat. Set aside.
Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil, then falafel. (NOTE: Don't overcrowd the pan. Cook in batches if needed, using 1 tbsp oil per batch.) Pan-fry until golden-brown, 4-5 min per side. Remove the pan from heat. Using a spatula, carefully break falafel in half.
Meanwhile, thinly slice cucumber. Peel, then mince or grate garlic. Roughly chop parsley. Add hummus, half the honey, 1 tbsp water, 2 tbsp pickling liquid (dbl both for 4 ppl) and garlic to a small bowl. (NOTE: Reference garlic guide.) Season with salt and pepper, to taste, then stir to combine. (NOTE: If dressing is too thick, add 1 tsp water at a time until sauce reaches a drizzling consistency.)
When falafel are cooked, drizzle remaining honey over top, then stir to coat. Season with salt, to taste. Add parsley, cucumbers and coleslaw cabbage mix to a large bowl. Drizzle half the hummus dressing over top. Season with salt and pepper, to taste, then toss to combine.
Wrap tortillas in paper towels. Microwave until tortillas are warm and flexible, 1 min. (TIP: You can skip this step if you don't want to warm the tortillas!)
Drain pickled red onions, reserving remaining pickling liquid. Divide tortillas between plates. Top with coleslaw, falafel, then pickled onions. Drizzle remaining hummus dressing and some pickling liquid over top, if desired.
