Falafel Wraps and Herby Slaw
with Garlic Tahini Sauce and Pickled Jalapeño
These wraps come fully loaded with crispy falafel, an herbaceous slaw and a garlicy tahini sauce. The pickled jalapeños give a perfect spicy acidic kick to liven up each bite!
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
2 unit
Green Onion
3.5 g
Mint
160 g
Tomato
2 tbsp
Tahini Sauce
(Contains Sesame, Soy)
1 unit
Garlic, cloves
1 unit
Jalapeño
3 tbsp
White Wine Vinegar
(Contains Sulphites)
1 tbsp
Sesame Seeds
(Contains Sesame)
Not included in your delivery
2.33 tbsp
Oil*
¼ tsp
Salt*
2.25 tsp
Sugar*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce. Garlic Guide for Step 5 (dbl for 4 ppl): 1/8 tsp mild, 1/4 tsp medium and 1/2 tsp extra! Add 2 tbsp vinegar, 1 tbsp water, 1/2 tbsp sugar (dbl all for 4 ppl) and a pinch of salt to a small pot. Warm pickling liquid over medium heat, swirling the pot occasionally, until sugar dissolves. Meanwhile, thinly slice jalapeño into rounds, removing seeds for less heat. (TIP: We suggest using gloves when prepping jalapeños!)Add jalapeños to pickling liquid, then remove the pot from heat. Set aside.
Meanwhile, heat a large non-stick pan over medium-high. While the pan heats, halve tomatoes lengthwise, then thinly slice into half-moons. Transfer tomatoes to a paper towel-lined plate. Season both sides with salt, then set aside. When the pan is hot, add sesame seeds to the dry pan. Toast, stirring often, until golden, 3-4 min. (TIP: Keep your eye on them so they don't burn!) Transfer sesame seeds to a plate.
Return the same pan to medium. When hot, add 1 tbsp oil, then falafel. Pan-fry until golden-brown, 4-5 min per side. (NOTE: Don't overcrowd the pan. For 4 ppl, cook in 2 batches if needed, using 1 tbsp oil per batch.)Remove the pan from heat. Using a spatula, carefully break falafel in half. Season with a pinch of salt.
Meanwhile, peel, then mince or grate garlic. Thinly slice green onions. Pick half the mint leaves from stems (all for 4 ppl), then roughly chop. Add remaining vinegar, 1 tbsp oil and 1/4 tsp sugar (dbl both for 4 ppl) to a large bowl. Season with salt and pepper, to taste, then whisk to combine. Add coleslaw, mint, half the green onions and half the garlic. 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!) Meanwhile, add tahini, 1 tsp water, 1 tsp oil, 1/2 tsp pickling liquid, 1/2 tsp sugar (dbl all for 4 ppl) and 1/4 tsp garlic to a small bowl. (NOTE: Reference garlic guide.) Season with salt and pepper, to taste, then stir to combine.
Drain pickled jalapeños, then discard pickling liquid. Pat tomatoes dry. Sprinkle sesame seeds over slaw, then toss to combine. Divide tortillas between plates. Top with tomatoes, slaw, pickled jalapeños, then falafel. Drizzle garlic tahini sauce over top. Sprinkle with remaining green onions.
