Spicy Falafel Wraps
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Spicy Falafel Wraps

Spicy Falafel Wraps

with Pickled Jalapeños and Creamy Avocado Tahini

A filling and delicious handheld dinner is on your bingo card this week! These herbaceous chickpea patties are met with tangy pickled veggies, as well as a bright avocado-tahini sauce before being wrapped in toasty flatbread.

Tags:
Veggie
New
Low CO2
Allergens:
Milk
Soy
Wheat
Sesame
Sulphites

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.

Preparation Time35 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

8 unit(s)

Falafel

2 unit(s)

Flatbread

(Contains Milk, Soy, Wheat)

56 g

Spring Mix

7 g

Cilantro

1 unit(s)

Jalapeño

1 unit(s)

Shallot

1 unit(s)

Lime

¼ cup

Feta Cheese, crumbled

(Contains Milk)

3 tbsp

Guacamole

2 tbsp

Tahini

(Contains Sesame)

2 tbsp

Red Wine Vinegar

(Contains Sulphites)

Not included in your delivery

2.25 tsp

Sugar*

2 tbsp

Oil*

¼ tsp

Salt*

0.13 tsp

Pepper*

sideBannerName

Nutrition Values

Calories810 kcal
Fat41 g
Saturated Fat8 g
Carbohydrate95 g
Sugar16 g
Dietary Fiber12 g
Protein21 g
Cholesterol15 mg
Sodium1550 mg
Trans Fat0.2 g
Potassium950 mg
Calcium300 mg
Iron7.25 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Small pot
Measuring Spoons
Medium Bowl
Baking Sheet
Large Bowl
Zester
Small Bowl

Cooking Steps

Start prep
1

Before starting, preheat oven to 450˚F.Wash and dry all produce. Thinly slice jalapeño into 1/8-inch rounds, removing seeds for less heat. (NOTE: Reference heat guide.) (TIP: We suggest using gloves when prepping jalapeños!)Peel, then thinly slice shallot.

Make pickled veggies
2

Add vinegar, jalapeños, shallots, 2 tbsp (4 tbsp) water and 2 tsp (4 tsp) sugar to a small pot. Season with salt.Bring to a simmer over medium-high heat. Cook, stirring often, until sugar dissolves, 1-2 min.Remove the pot from heat. Transfer jalapeños and shallots, including pickling liquid, to a medium bowl.Set aside in the fridge to cool.

Roast falafel
3

Add falafel and 1 tbsp (2 tbsp) oil to an unlined baking sheet. Toss to coat.Roast in the middle of the oven, tossing halfway through, until crispy and heated through, 7-9 min.

Finish prep
4

Meanwhile, zest, then juice lime.Roughly chop cilantro.Add lime zest, 1 tbsp (2 tbsp) lime juice, 1/4 tsp (1/2 tsp) sugar and 2 tsp (4 tsp) oil to a large bowl. Season with salt and pepper, then stir to combine. (NOTE: This is your dressing.)Add guacamole, tahini sauce, half the cilantro and 1 tsp (2 tsp) lime juice to a small bowl. Season with salt and pepper, then stir to combine. (NOTE: This is your creamy avocado tahini.)

Toast flatbreads
5

Arrange flatbreads on another unlined baking sheet.Drizzle 1/2 tsp oil over each flatbread. Season with salt and pepper.Toast in the top of the oven until golden-brown, 2-4 min. (TIP: Keep an eye on flatbreads so they don't burn!)

Finish and serve
6

Add spring mix to the large bowl with dressing. Toss to coat.Divide flatbreads between plates. Top with salad and falafel.Drizzle creamy avocado tahini and sprinkle feta over top.Top with pickled veggies and remaining cilantro.

Meal right image

Explore Similar Recipes

Meal left image