Falafel Wraps with Mint Spinach Salad and Tahini Yoghurt

Falafel Wraps with Mint Spinach Salad and Tahini Yoghurt

Ready in 30 minutes • Serves 3
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, June 25, 2017.
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Fresh and delicious.

Ingredients

MINT SPINACH SALAD

  • 2 teaspoons vinegar (e.g. red wine, white wine)
  • 1 teaspoon olive oil
  • 1 Lebanese cucumber
  • ½ punnet cherry tomatoes
  • ¼ red onion
  • 1 carrot (reserve ½ cup grated)
  • 60g feta cheese (optional)
  • ½ bag baby spinach leaves, thinly sliced
  • 2 tablespoons mint leaves, finely chopped
  • 2 tablespoons parsley leaves and stalks, finely chopped

FALAFEL WRAPS

  • 6 wheatmeal wraps
  • 1 tub veggie jalapeno falafel mix
  • Reserved ½ cup grated carrot

TAHINI YOGHURT

  • 3 teaspoons veggie tahini paste
  • 1 pottle natural yoghurt
  • ½ teaspoon runny honey

Steps

  1. oven to 180°C.
  2. In a medium bowl, mix vinegar and oil together. Dice cucumber 1cm; cut cherry tomatoes into quarters; finely dice onion; peel and grate carrot (reserve ½ cup); crumble feta (if using). Add all to bowl with dressing, along with spinach, mint and parsley. Toss together just before serving and season to taste.
  3. Stack wraps, cover in foil and place in oven to warm for 8-10 minutes.
  4. Place falafel and reserved carrot into a medium bowl and mix until combined. Heat a good drizzle of oil in a large, non-stick fry-pan on medium heat. Use a tablespoon measure to scoop out falafel mixture and dollop straight into the pan. Use the back of the spoon or spatula to lightly flatten patties.
  5. Cook falafel patties, in batches, for 2-3 minutes each side, until golden and cooked through. Add more oil as needed. Set aside to drain on a paper towel. In a small bowl mix tahini, yoghurt and honey together.
  6. place everything in the middle for everyone to help themselves. Place a handful of salad inside each wrap, top with 2-3 falafel patties and a dollop of tahini yoghurt. Serve remaining salad on the side. Wrap your falafel in baking paper to hold it all together.

Nutritional Information

Energy 2628 kj
628 kcal
Protein 17.2g
Carbohydrate 66.3g
Fat 28.4g