What are the main ingredients in Herby Falafel Tortillas?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

What is the nutritional information of Herby Falafel Tortillas?

Calories: 1028, Carbs: 135 grams, Fat: grams, Protein: 37.9 grams, Sugar: 31.2 grams, Salt: 2067 grams

How do I prepare Herby Falafel Tortillas?

GET THE CHICKPEAS IN THE OVEN: Preheat the oven to 180°C. Boil the kettle for step 2. Place the drained chickpeas on a roasting tray. Coat in oil and the One For All Rub. Spread out in a single layer and roast in the hot oven for 15-20 minutes until crispy and caramel in colour. PICKLED SLAW & MAGIC FALAFEL: Submerge the peas in boiling water for 2-3 minutes until heated. Drain and place in a bowl with ½ of the cabbage and carrot. Add in the pickling liquid, 2 tbsp of water, and seasoning. Toss to coat and set aside to pickle. Place the falafel mix in a bowl with ½ of the coriander pesto, a pinch of salt, and 200ml of boiling water. Mix well, but not for longer than about 30 seconds. Cover and set aside to rehydrate for at least 10 minutes. Loosen the remaining coriander pesto with 20ml of olive oil. Season to taste and set aside for serving. NEARLY THERE...: Wipe down the pan and return it to 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. As you go, stack between sheets of paper towel to keep warm. THAT’S A WRAP, CHEF!: Smear the remaining coriander pesto across the tortillas and pile up the fried cabbage and carrot in the centre. Top with the spiced falafels, pickled slaw, and roast chickpeas. Finish with drizzles of tahini-chilli dressing and sprinklings of chopped mint. Fold up and eat up! SIZZLE THE PATTIES: Roll the falafel mixture into 4-5 small balls per portion and gently flatten 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 brown. Remove on completion and drain on paper towel. Halve when cool enough to handle. A FLASH IN THE PAN: Place a pan over a high heat with a drizzle of oil. When hot, flash fry the remaining cabbage and carrot for 1-2 minutes until slightly wilted but still crunchy. Transfer to a bowl on completion, cover to keep warm, and set aside. Drain the pickling liquid from the slaw and reserve. Combine the tahini in a bowl with the pickling liquid, jalapeño relish and seasoning – all to taste. If it’s too thick, loosen with water in 5ml increments until drizzling consistency.

What should be prepared from my kitchen to make Herby Falafel Tortillas?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

Herby Falafel Tortillas

Name: Herby Falafel Tortillas
Prep time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Paper Towel

This falafel recipe is the definition of tasty fast food – loaded with a pickled cabbage, carrot and pea slaw, falafels flavoured with coriander pesto, crispy oven-roasted chickpeas, and drizzles of that perfect tahini-chilli dressing. Just load up the tortillas, tuck in, and munch away!

Herby Falafel Tortillas

with coriander pesto & tahini-chilli relish

Hands on Time: 25 - 40 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

Ingredients:

Chickpeas
Fresh Mint
Jalapeño Relish
NOMU One For All Rub
Outcast Classic Falafel Mix
Outcast Falafel Classic Mix
Peas
Pickling Liquid
Shredded Cabbage & Julienne Carrot
Tahini
The Real Food Factory Coriander & Hemp Pesto
Wheat Flour Tortillas

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel

Serves 1

GET THE CHICKPEAS IN THE OVEN
Preheat the oven to 180°C. Boil the kettle for step 2. Place the drained chickpeas on a roasting tray. Coat in oil and the One For All Rub. Spread out in a single layer and roast in the hot oven for 15-20 minutes until crispy and caramel in colour.
PICKLED SLAW & MAGIC FALAFEL
Submerge the peas in boiling water for 2-3 minutes until heated. Drain and place in a bowl with ½ of the cabbage and carrot. Add in the pickling liquid, 1 tbsp of water, and seasoning. Toss to coat and set aside to pickle. Place the falafel mix in a bowl with ½ of the coriander pesto, a pinch of salt, and 100ml of boiling water. Mix well, but not for longer than about 30 seconds. Cover and set aside to rehydrate for at least 10 minutes. Loosen the remaining coriander pesto with 10ml of olive oil. Season to taste and set aside for serving.
A FLASH IN THE PAN
Place a pan over a high heat with a drizzle of oil. When hot, flash fry the remaining cabbage and carrot for 1-2 minutes until slightly wilted but still crunchy. Transfer to a bowl on completion, cover to keep warm, and set aside. Drain the pickling liquid from the slaw and reserve. Combine the tahini in a bowl with the pickling liquid, jalapeño relish and seasoning – all to taste. If it’s too thick, loosen with water in 5ml increments until drizzling consistency.
SIZZLE THE PATTIES
Roll the falafel mixture into 4-5 small balls and gently flatten 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 brown. Remove on completion and drain on paper towel. Halve when cool enough to handle.
NEARLY THERE...
Wipe down the pan and return it to 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.
THAT’S A WRAP, CHEF!
Smear the remaining coriander pesto across the tortillas and pile up the fried cabbage and carrot in the centre. Top with the spiced falafels, pickled slaw, and roast chickpeas. Finish with drizzles of tahini-chilli dressing and sprinklings of chopped mint. Fold up and eat up!

Outcast Classic Falafel Mix - 55g
Chickpeas - 120g
NOMU One For All Rub - 7,5ml
Peas - 50g
Shredded Cabbage & Julienne Carrot - 75g
Pickling Liquid - 40ml
The Real Food Factory Coriander & Hemp Pesto - 15ml
Tahini - 20ml
Jalapeño Relish - 20g
Wheat Flour Tortillas - 2
Fresh Mint - 5g

Download the Recipe

Serves 2

GET THE CHICKPEAS IN THE OVEN
Preheat the oven to 180°C. Boil the kettle for step 2. Place the drained chickpeas on a roasting tray. Coat in oil and the One For All Rub. Spread out in a single layer and roast in the hot oven for 15-20 minutes until crispy and caramel in colour.
PICKLED SLAW & MAGIC FALAFEL
Submerge the peas in boiling water for 2-3 minutes until heated. Drain and place in a bowl with ½ of the cabbage and carrot. Add in the pickling liquid, 2 tbsp of water, and seasoning. Toss to coat and set aside to pickle. Place the falafel mix in a bowl with ½ of the coriander pesto, a pinch of salt, and 200ml of boiling water. Mix well, but not for longer than about 30 seconds. Cover and set aside to rehydrate for at least 10 minutes. Loosen the remaining coriander pesto with 20ml of olive oil. Season to taste and set aside for serving.
A FLASH IN THE PAN
Place a pan over a high heat with a drizzle of oil. When hot, flash fry the remaining cabbage and carrot for 1-2 minutes until slightly wilted but still crunchy. Transfer to a bowl on completion, cover to keep warm, and set aside. Drain the pickling liquid from the slaw and reserve. Combine the tahini in a bowl with the pickling liquid, jalapeño relish and seasoning – all to taste. If it’s too thick, loosen with water in 5ml increments until drizzling consistency.
SIZZLE THE PATTIES
Roll the falafel mixture into 4-5 small balls per portion and gently flatten 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 brown. Remove on completion and drain on paper towel. Halve when cool enough to handle.
NEARLY THERE...
Wipe down the pan and return it to 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. As you go, stack between sheets of paper towel to keep warm.
THAT’S A WRAP, CHEF!
Smear the remaining coriander pesto across the tortillas and pile up the fried cabbage and carrot in the centre. Top with the spiced falafels, pickled slaw, and roast chickpeas. Finish with drizzles of tahini-chilli dressing and sprinklings of chopped mint. Fold up and eat up!

Outcast Classic Falafel Mix - 110g
Chickpeas - 240g
NOMU One For All Rub - 15ml
Peas - 100g
Shredded Cabbage & Julienne Carrot - 150g
Pickling Liquid - 80ml
The Real Food Factory Coriander & Hemp Pesto - 30ml
Tahini - 40ml
Jalapeño Relish - 40g
Wheat Flour Tortillas - 4
Fresh Mint - 10g

Download the Recipe

Serves 3

GET THE CHICKPEAS IN THE OVEN
Preheat the oven to 180°C. Boil the kettle for step 2. Place the drained chickpeas on a roasting tray. Coat in oil and the One For All Rub. Spread out and roast in the oven for 20-25 minutes until crispy and golden.
PICKLED SLAW & MAGIC FALAFEL
Submerge the peas in boiling water for 2-3 minutes until heated. Drain and place in a bowl with ½ of the cabbage and carrot. Add the pickling liquid, 3 tbsp of water, and seasoning. Toss to coat and set aside to pickle. Place the falafel mix in a bowl with ½ of the coriander pesto, a pinch of salt, and 300ml of boiling water. Mix well, but not for longer than about 30 seconds. Cover and set aside to rehydrate for at least 10 minutes. Loosen the remaining coriander pesto with 30ml of olive oil. Season to taste and set aside.
A FLASH IN THE PAN
Place a pan over a high heat with a drizzle of oil. When hot, flash fry the remaining cabbage and carrot for 2-3 minutes until slightly wilted but still crunchy. Transfer to a bowl on completion, cover to keep warm, and set aside. Drain the pickling liquid from the slaw and reserve. Combine the tahini in a bowl with the pickling liquid, jalapeño relish and seasoning – all to taste. If it’s too thick, loosen with water in 5ml increments until drizzling consistency. Season and set aside.
SIZZLE THE PATTIES
Roll the falafel mixture into 4-5 small balls per portion and gently flatten 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 brown. Remove on completion and drain on paper towel. Halve when cooled slightly.
NEARLY THERE...
Wipe down the pan and return it to a medium heat. When hot, dry toast each tortilla for about 30 seconds per side until lightly golden. Remove from the pan on completion. As you go, stack between paper towel to keep warm. Just before serving, reheat the falafel halves on a roasting tray in the oven at a low temperature.
THAT’S A WRAP, CHEF!
Smear the remaining coriander pesto across the tortillas and pile up the fried cabbage and carrot in the centre. Top with the spiced falafels, pickled slaw, and roast chickpeas. Finish with drizzles of tahini-chilli dressing and sprinklings of chopped mint. Fold up and eat up!

Outcast Falafel Classic Mix - 165g
Chickpeas - 360g
NOMU One For All Rub - 22,5ml
Peas - 150g
Shredded Cabbage & Julienne Carrot - 225g
Pickling Liquid - 120ml
The Real Food Factory Coriander & Hemp Pesto - 45ml
Tahini - 60ml
Jalapeño Relish - 60g
Wheat Flour Tortillas - 6
Fresh Mint - 15g

Download the Recipe

Serves 4

GET THE CHICKPEAS IN THE OVEN
Preheat the oven to 180°C. Boil the kettle for step 2. Place the drained chickpeas on a roasting tray. Coat in oil and the One For All Rub. Spread out and roast in the oven for 20-25 minutes until crispy and golden.
PICKLED SLAW & MAGIC FALAFEL
Submerge the peas in boiling water for 2-3 minutes until heated. Drain and place in a bowl with ½ of the cabbage and carrot. Add the pickling liquid, 4 tbsp of water, and seasoning. Toss to coat and set aside to pickle. Place the falafel mix in a bowl with ½ of the coriander pesto, a pinch of salt, and 400ml of boiling water. Mix well, but not for longer than about 30 seconds. Cover and set aside to rehydrate for at least 10 minutes. Loosen the remaining coriander pesto with 40ml of olive oil and season.
A FLASH IN THE PAN
Place a large pan over a high heat with a drizzle of oil. When hot, flash fry the remaining cabbage and carrot for 2-3 minutes until slightly wilted but crunchy. Transfer to a bowl on completion, cover to keep warm, and set aside. Drain the pickling liquid from the slaw and reserve. Combine the tahini in a bowl with the pickling liquid, jalapeño relish and seasoning – all to taste. If it’s too thick, loosen with water in 5ml increments until drizzling consistency.
SIZZLE THE PATTIES
Roll the falafel mixture into 4-5 small balls per portion and gently flatten 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 brown. Remove on completion and drain on paper towel. You may need to do this in batches. Halve when cooled slightly.
NEARLY THERE...
Wipe down the pan and return it to a medium heat. When hot, dry toast each tortilla for about 30 seconds per side until lightly golden. Remove from the pan on completion. As you go, stack between paper towel to keep warm. Just before serving, reheat the falafel halves on a roasting tray in the oven at a low temperature.
THAT’S A WRAP, CHEF!
Smear the remaining coriander pesto across the tortillas and pile up the fried cabbage and carrot in the centre. Top with the spiced falafels, pickled slaw, and roast chickpeas. Finish with drizzles of tahini-chilli dressing and sprinklings of chopped mint. Fold up and eat up!