White Bean Falafel Wraps with Indian Pear Salad

White Bean Falafel Wraps with Indian Pear Salad

Ready in 30 minutes • Serves 2-3
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, May 27, 2018.
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Ingredients

Falafel

  • 1 can cannellini beans
  • 3 Tbsp parsley
  • 1 carrot
  • 2 cloves minced garlic
  • ½ tsp salt
  • 2 Tbsp flour
  • Zest and juice of ½ lemon
  • 2 tsp Indian falafel spices

Salad

  • ½ bag baby spinach
  • 1 pear
  • 1 Lebanese cucumber
  • 2 Tbsp mayonnaise
  • 2 tsp Indian falafel spices
  • Zest and juice of ½ lemon

To Serve

  • 4 wraps
  • 100g hummus

Steps

  1. Preheat oven to 180°C. Rinse and drain cannellini beans; roughly chop parsley; grate carrot.
  2. Mash beans in a large bowl until smooth, then add remaining falafel ingredients. Mix well to combine and season with pepper. Set aside in fridge for 5-10 minutes.
  3. While falafel mix rests, roughly chop spinach, cut pear into thin matchsticks and thinly slice cucumber. Set aside in a large bowl.
  4. Heat a drizzle of oil in a large fry-pan on mediumhigh heat and dollop heaped tablespoonfuls of falafel mix into the pan. Cook for about 2 minutes each side, until browned and warmed through. Set aside on paper towels between batches.
  5. While falafel is cooking, place wraps in foil and heat in oven for about 8 minutes, until warmed through. Once falafel has cooked, add mayonnaise, second measure of Indian falafel spices and second measures of lemon zest and juice to veggies in large bowl. Toss to combine and season to taste.
  6. To serve, fill wraps with falafels and salad. Dollop with hummus and serve extra salad on the side.

Nutritional Information

Energy 2187 kj
523 kcal
Protein 16.6g
Carbohydrate 63.9g
Fat 19.4g