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Falafel Wrap with a Tangy Dip
Printable version A4 | A5 | Index card
Serves 2
Ingredients
- 100ml No Sugars plant based alternative to yogurt
- ½ lemon, juice and zest
- ½ garlic clove
- 4 fresh coriander stalks
- ½ Red chili pepper
- 4 falafels
- 1 spring onion
- 1 carrot
- 100g white cabbage, finely sliced
- 100g red cabbage, finely sliced
- ½ avocado
- 4 wraps
Total time required
- Preparation time:
Instructions
- If you want to bake your falafels, preheat your oven to 180º, then make the dip. Chop the coriander, and crush or finely dice the garlic. Mix in the Alpro No Sugars along with the red pepper and a squeeze of lemon juice. Pop into a bowl and finish with a topping of extra pepper, chopped coriander and a little grated lemon zest.
- Now for the falafels. Either bake them with a drizzle of olive oil in your pre-heated oven, or heat the olive oil in a pan and cook them over a medium heat, turning until they're crusty and golden all over. Then season with a twist of sea salt and black pepper. Put to one side until you’re ready.
- Make your salad. Finely slice the red and white cabbage into thin strips, grate the carrot, slice the avocado and chop the spring onion.
- Warm the wrap for 30 seconds in an oil free pan over a medium heat. Start the filling with a dollop of dip in the middle of the wrap, then add the falafels, cabbage, carrots, avocado slices and spring onion. Season to taste and add more dip if you like. Then fold it all up, serve with the dip and enjoy!
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This recipe has been kindly provided by Alpro.