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Crunchy lemon falafel wrap with tzatziki (ve)
You can't beat a falafel wrap, especially when it's 100% plant-based! With delicious spices and zesty lemon, our falafel recipe makes for a delicious wrap, smothered in our homemade tzatziki sauce. Portion sizes relate to a child of primary school age, please amend to suit your needs.
- Preparation Time: 15 minutes
- Cooking Time: 20 minutes
Ingredients
Basic falafel mix
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600 gchickpeas rinsed and drained
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80 glemon juice
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8 glemon zest
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120 gred onion finely chopped
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8.4 ggarlic granules
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6 gground cumin
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5.4 gonion granules
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2.5 gsalt
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40 gchickpea flour
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4.2 goil for greasing the tin
For the tzatziki
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200 gplant-based yoghurt
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140 gcucumber grated
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3.6 gdried mint
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0.7 ggarlic granules
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1.25 gsalt
For the wraps
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200 glettuce leaves shredded
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350 gtomatoes sliced
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10wholemeal wraps/pitta bread
Instructions
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Preheat the oven to 180°C.
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Roughly pulse all the falafel ingredients in a food processor or use a potato masher to combine. You don’t want to overblend it and make it too wet, but it needs to be sticky enough to bind together into balls.
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Roll the mixture into 30 x 20g balls/patties.
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Lightly grease a baking tray with the oil and lay the balls out on the tray. Bake in the oven for 10 minutes and then flip the falafel and bake for another 10 minutes.
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To make the tzatziki combine all the ingredients together in a bowl.
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To assemble the wraps, layer with lettuce and slices of tomato. Place three falafel inside each wrap and top with a dollop of tzatziki. Wrap well and serve.
Notes
Key facts per serving:
Fibre: 9.4g
Protein: 12.1g
Saturated fat: 2.2g
Other nutrition facts: contains zinc, iron & calcium
Allergens: gluten, may contain soya
CO2 emissions: 0.48kg, low carbon (B rated)
