What are the main ingredients in Harissa-Infused Falafel Tortillas?

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

What is the nutritional information of Harissa-Infused Falafel Tortillas?

Calories: 994, Carbs: 135 grams, Fat: grams, Protein: 35.9 grams, Sugar: 31.7 grams, Salt: 1897 grams

How do I prepare Harissa-Infused Falafel Tortillas?

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 harissa, 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 harissa 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 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. Place the tahini in a small bowl and mix in the pickling liquid and chilli relish – both to taste. If too thick, loosen with water in 5ml increments until drizzling consistency. Season and set aside for serving. 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 set aside to drain on some 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 harissa 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! 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 rub, and spread out in a single layer. Roast in the hot oven for 15-20 minutes until crispy and caramel in colour.

What should be prepared from my kitchen to make Harissa-Infused Falafel Tortillas?

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

Harissa-Infused Falafel Tortillas

Name: Harissa-Infused 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 spiced with harissa, crispy oven-roasted chickpeas, and drizzles of that perfect tahini-chilli dressing. Just load up the tortillas, tuck in, and munch away!

Harissa-Infused Falafel Tortillas

with crispy chickpeas, tahini-chilli relish & a maple syrup pickle

Hands on Time: 25 - 40 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

Ingredients:

Carrot
Chickpeas
Fresh Mint
NOMU One For All Rub
Outcast Classic Falafel Mix
Peas
Pesto Princess Harissa Paste
Pickled Chilli Relish
Pickling Liquid
Red Cabbage
Tahini
Wheat Flour Tortillas

From your kitchen:

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

Photo of Harissa-Infused Falafel Tortillas

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 rub, and spread out in a single layer. 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 harissa, 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 harissa 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 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. Place the tahini in a small bowl and mix in the pickling liquid and chilli relish – both to taste. If too thick, loosen with water in 5ml increments until drizzling consistency. Season and set aside for serving.
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 set aside to drain on some 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 harissa 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!

Chickpeas - 120g
NOMU One For All Rub - 7,5ml
Peas - 50g
Red Cabbage - 1/4 head
Carrot - 120g
Pickling Liquid - 40ml
Outcast Classic Falafel Mix - 55g
Pesto Princess Harissa Paste - 15ml
Tahini - 20ml
Pickled Chilli Relish - 15ml
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 rub, and spread out in a single layer. 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 harissa, 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 harissa 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 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. Place the tahini in a small bowl and mix in the pickling liquid and chilli relish – both to taste. If too thick, loosen with water in 5ml increments until drizzling consistency. Season and set aside for serving.
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 set aside to drain on some 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 harissa 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!

Chickpeas - 240g
NOMU One For All Rub - 15ml
Peas - 100g
Red Cabbage - 1/4 head
Carrot - 120g
Pickling Liquid - 80ml
Outcast Classic Falafel Mix - 110g
Pesto Princess Harissa Paste - 30ml
Tahini - 40ml
Pickled Chilli Relish - 30ml
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 rub, and spread out in a single layer. 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, 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 harissa, 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 harissa with 30ml 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 3-4 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. Place the tahini in a small bowl and mix in the pickling liquid and chilli relish – both to taste. If too thick, loosen with water in 5ml increments until drizzling consistency. Season and set aside for serving.
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 set aside to drain on some 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. Just before serving, place the falafel halves on a roasting tray and pop in the oven at a low temperature until reheated.
THAT’S A WRAP, CHEF!
Smear the harissa 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. Eat up!

Chickpeas - 360g
NOMU One For All Rub - 22,5ml
Peas - 150g
Red Cabbage - 1/2 head
Carrot - 240g
Pickling Liquid - 120ml
Outcast Classic Falafel Mix - 165g
Pesto Princess Harissa Paste - 45ml
Tahini - 60ml
Pickled Chilli Relish - 45ml
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 rub, and spread out in a single layer. 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, 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 harissa, 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 harissa with 40ml of olive oil. Season to taste and set aside for serving.
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 3-4 minutes until wilted but still crunchy. Transfer to a bowl, cover to keep warm and set aside. Drain the pickling liquid from the slaw and reserve. Place the tahini in a small bowl and mix in the pickling liquid and chilli relish – both to taste. If too thick, loosen with water in 5ml increments until drizzling consistency. Season and set aside for serving.
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 set aside to drain on some paper towel. You may need to do this step in batches. 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. Just before serving, place the falafel halves on a roasting tray and pop in the oven at a low temperature until reheated.
THAT’S A WRAP, CHEF!
Smear the harissa 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. Eat up!