Your weeknight dinners are calling, so it’s crunch time! These soft tortilla wraps enfold a host of crunchy treats: carrot and red cabbage, crispy beetroot falafel, toasted chickpeas, and refreshing cucumber. Add some smooth feta and red pepper hummus, and supper’s sorted!
Falafel & Hummus Rainbow Wraps
Falafel & Hummus Rainbow Wraps
with red pepper hummus, crispy chickpeas & creamy feta
Hands on Time: 20 - 30 minutes
Overall Time: 30 - 45 minutes
Ingredients:
- Chickpeas
- Cucumber
- Danish-style Feta
- NOMU One For All Rub
- Outcast Crazy Falafel Mix
- Pickling Liquid
- Red Pepper Hummus
- Shredded Red Cabbage & Julienne Carrot
- Soft Wheat Flour Tortillas
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Butter (optional)
- Paper Towel
FIRSTLY, FALAFEL!
Boil the kettle. Place the falafel mix in a shallow bowl with a pinch of salt and 100ml of boiling water. Mix well to combine, but not for longer than about 30 seconds. Cover with a plate and set aside for at least 10 minutes to rehydrate.
PICKLED SLAW
Place the cabbage and carrot in a bowl with the pickling liquid and 2 tbsp of water. Toss together until fully coated and season with a pinch of salt. Set aside to pickle until serving.
CRISP THE CHICKPEAS
Place a pan over a medium-high heat with a drizzle of oil. When hot, toast the drained chickpeas for 6-8 minutes until crispy and caramel in colour. For the best results, only shift occasionally. If they start to pop out, use a lid to rein them in. Once crispy, add a knob of butter (optional), sprinkle over the One For All Rub, and toss to coat. On completion, transfer to a bowl and cover to keep warm until serving.
FALAFEL TIME
Roll the falafel mixture into 6-7 small balls. Gently flatten each ball to form mini patties. Return the pan to a medium heat with enough oil to cover the base. When hot, fry the patties for 3-4 minutes per side until crispy, turning when they start to colour. Remove from the pan on completion and set aside to drain on some paper towel.
TOAST THE TORTILLAS
Place a clean pan over a medium heat. When hot, dry toast the tortillas one at a time for about 30 seconds per side until lightly golden. Remove from the pan on completion. Drain the pickling liquid from the cabbage and carrot – lose it or reuse it!
WRAP IT UP ALREADY!
Smear the red pepper hummus over the base of the tortilla wraps. In the centre, pile up some crispy chickpeas, pickled slaw, and cucumber half-moons. Top with the crazy falafels and crumble over the drained feta. Roll it all up and tuck into that crunch!
Outcast Crazy Falafel Mix - 55g
Shredded Red Cabbage & Julienne Carrot - 75g
Pickling Liquid - 40ml
Chickpeas - 60g
NOMU One For All Rub - 5ml
Soft Wheat Flour Tortillas - 2
Red Pepper Hummus - 50ml
Cucumber - 50g
Danish-Style Feta - 30g
FIRSTLY, FALAFEL!
Boil the kettle. Place the falafel mix in a shallow bowl with a pinch of salt and 200ml of boiling water. Mix well to combine, but not for longer than about 30 seconds. Cover with a plate and set aside for at least 10 minutes to rehydrate.
PICKLED SLAW
Place the cabbage and carrot in a bowl with the pickling liquid and 60ml of water. Toss together until fully coated and season with a pinch of salt. Set aside to pickle until serving.
CRISP THE CHICKPEAS
Place a pan over a medium-high heat with a drizzle of oil. When hot, toast the drained chickpeas for 8-10 minutes until crispy and caramel in colour. For the best results, only shift occasionally. If they start to pop out, use a lid to rein them in. Once crispy, add a knob of butter (optional), sprinkle over the One For All Rub, and toss to coat. On completion, transfer to a bowl and cover to keep warm until serving.
FALAFEL TIME
Roll the falafel mixture into 6-7 small balls per portion. Gently flatten each ball to form mini patties. Return the pan to a medium heat with enough oil to cover the base. When hot, fry the patties for 3-4 minutes per side until crispy, turning when they start to colour. Remove from the pan on completion and set aside to drain on some paper towel.
TOAST THE TORTILLAS
Place a clean pan over a medium heat. When hot, dry toast the tortillas one at a time for about 30 seconds per side until lightly golden. Remove from the pan on completion. Drain the pickling liquid from the cabbage and carrot – lose it or reuse it!
WRAP IT UP ALREADY!
Smear the red pepper hummus over the base of the tortilla wraps. In the centre, pile up some crispy chickpeas, pickled slaw, and cucumber half-moons. Top with the crazy falafels and crumble over the drained feta. Roll it all up and tuck into that crunch!
Outcast Crazy Falafel Mix - 110g
Shredded Red Cabbage & Julienne Carrot - 150g
Pickling Liquid - 80ml
Chickpeas - 120g
NOMU One For All Rub - 10ml
Soft Wheat Flour Tortillas - 4
Red Pepper Hummus - 100ml
Cucumber - 100g
Danish-Style Feta - 60g
FIRSTLY, FALAFEL!
Boil the kettle. Place the falafel mix in a shallow bowl with a pinch of salt and 200ml of boiling water. Mix well to combine, but not for longer than about 30 seconds. Cover with a plate and set aside for at least 10 minutes to rehydrate.
PICKLED SLAW
Place the cabbage and carrot in a bowl with the pickling liquid and 60ml of water. Toss together until fully coated and season with a pinch of salt. Set aside to pickle until serving.
CRISP THE CHICKPEAS
Place a pan over a medium-high heat with a drizzle of oil. When hot, toast the drained chickpeas for 8-10 minutes until crispy and caramel in colour. For the best results, only shift occasionally. If they start to pop out, use a lid to rein them in. Once crispy, add a knob of butter (optional), sprinkle over the One For All Rub, and toss to coat. On completion, transfer to a bowl and cover to keep warm until serving.
FALAFEL TIME
Roll the falafel mixture into 6-7 small balls per portion. Gently flatten each ball to form mini patties. Return the pan to a medium heat with enough oil to cover the base. When hot, fry the patties for 3-4 minutes per side until crispy, turning when they start to colour. Remove from the pan on completion and set aside to drain on some paper towel.
TOAST THE TORTILLAS
Place a clean pan over a medium heat. When hot, dry toast the tortillas one at a time for about 30 seconds per side until lightly golden. Remove from the pan on completion. Drain the pickling liquid from the cabbage and carrot – lose it or reuse it!
WRAP IT UP ALREADY!
Smear the red pepper hummus over the base of the tortilla wraps. In the centre, pile up some crispy chickpeas, pickled slaw, and cucumber half-moons. Top with the crazy falafels and crumble over the drained feta. Roll it all up and tuck into that crunch!
Outcast Crazy Falafel Mix - 110g
Shredded Red Cabbage & Julienne Carrot - 150g
Pickling Liquid - 80ml
Chickpeas - 120g
NOMU One For All Rub - 10ml
Soft Wheat Flour Tortillas - 4
Red Pepper Hummus - 100ml
Cucumber - 100g
Danish-Style Feta - 60g
FIRSTLY, FALAFEL!
Boil the kettle. Place the falafel mix in a shallow bowl with a pinch of salt and 400ml of boiling water. Mix well to combine, but not for longer than about 30 seconds. Cover with a plate and set aside for at least 10 minutes to rehydrate.
PICKLED SLAW
Place the cabbage and carrot in a salad bowl with the pickling liquid and 100ml of water. Toss together until fully coated and season with a pinch of salt. Set aside to pickle until serving.
CRISP THE CHICKPEAS
Place a large pan over a medium-high heat with a drizzle of oil. When hot, toast the drained chickpeas for 10-15 minutes until crispy and caramel in colour. For the best results, only shift occasionally. If they start to pop out, use a lid to rein them in. Once crispy, add a knob of butter (optional), sprinkle over the One For All Rub, and toss to coat. On completion, transfer to a bowl and cover to keep warm until serving.
FALAFEL TIME
Roll the falafel mixture into 6-7 small balls per portion. Gently flatten each ball to form mini patties. Return the pan to a medium heat with enough oil to cover the base. When hot, fry the patties for 3-4 minutes per side until crispy, turning when they start to colour. Remove from the pan on completion and set aside to drain on some paper towel.
TOAST THE TORTILLAS
Place a clean pan over a medium heat. When hot, dry toast the tortillas one at a time for about 30 seconds per side until lightly golden. Remove from the pan on completion and stack on a plate as you go to keep warm. Drain the pickling liquid from the cabbage and carrot – lose it or reuse it!
WRAP IT UP ALREADY!
Smear the red pepper hummus over the base of the tortilla wraps. In the centre, pile up some crispy chickpeas, pickled slaw, and cucumber half-moons. Top with the crazy falafels and crumble over the drained feta. Roll it all up and tuck into that crunch!
Outcast Crazy Falafel Mix - 220g
Shredded Red Cabbage & Julienne Carrot - 300g
Pickling Liquid - 160ml
Chickpeas - 240g
NOMU One For All Rub - 20ml
Soft Wheat Flour Tortillas - 8
Red Pepper Hummus - 200ml
Cucumber - 200g
Danish-Style Feta - 120g
Woolies Products in this dish
