White Bean Falafel Wraps with Indian Pear Salad
Ready in 35 minutes
• Serves 2
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, December 30, 2018.
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, December 30, 2018.
Ingredients
Falafel
- 1 can cannellini beans
- 1 bunch parsley
- 1 carrot
- 2 cloves minced garlic
- 2 Tbsp flour ˆ
- Zest and juice of ½ lemon
- ½ pack Indian falafel spices
Salad
- ½ pack baby spinach *
- 1 pear
- 1 Lebanese cucumber
- 2 Tbsp mayonnaise ˆ
- ½ pack Indian falafel spices
- Zest and juice of ½ lemon
To Serve
- 4 wraps
- ½ pack hummus
Steps
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Prep falafel Preheat oven to 180oC (to heat wraps). Rinse and drain cannellini beans; roughly chop parsley; grate carrot. Mash beans in a large bowl until smooth, add ½ tsp salt and remaining falafel ingredients. Mix well to combine and season with pepper. Set aside in fridge for 5-10 minutes.
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Begin salad Roughly chop spinach; cut pear into thin matchsticks; thinly slice cucumber. Set aside in a large bowl.
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Cook falafel Heat a drizzle of oil in a large fry-pan on medium-high 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.
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Warm wraps Wrap wraps in foil and place in oven for about 8 minutes, until warmed through. If you want to avoid turning the oven on, you can simply warm wraps (uncovered) in microwave for about 30 seconds, until warmed through. Once falafel has cooked, add mayonnaise, second measure of Indian falafel spices and lemon zest and juice to veggies in large bowl. Toss to combine and season to taste.
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Serve wraps filled with falafel and salad. Dollop with hummus and serve extra salad on the side.
Nutritional Information
Energy |
2848 kj 681 kcal |
---|---|
Protein | 20.5g |
Carbohydrate | 87.8g |
Fat | 24.0g |