eCook Meal
Harissa-Infused Falafel Tortillas
with crispy chickpeas, tahini-chilli relish & a maple syrup pickle
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!
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R124.82
for 4 servings · R31.21 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Peas needs 200 gSplit Pea Soup Mix 750 g 750 g at R42.99 · 27% of packR11.46
-
Chickpeas needs 480 gChickpeas in Brine 400 g 400 g at R28.99 · 1.20× packR34.79
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Carrot needs 240 gBulk Large Carrots 3 kg 3 kg at R45.00 · 8% of packR3.60
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Fresh Mint needs 20 gFresh Mint 20 g 20 g at R14.99 · 100% of packR14.99
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Tahini needs 80 mlGreen Tahini Dressing 100 g R29.99 · whole pack (size can't be divided)R29.99
-
Red Cabbage - 1/2 headRed Cabbage R29.99 · whole pack (size can't be divided)R29.99
Not in the Woolies basket — source these elsewhere:
- Outcast Classic Falafel Mix
- Wheat Flour Tortillas
- NOMU One For All Rub
- Pickling Liquid
- Pesto Princess Harissa Paste
- Pickled Chilli Relish
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Harissa-Infused Falafel Tortillas?
The preparation time for Harissa-Infused Falafel Tortillas with crispy chickpeas, tahini-chilli relish & a maple syrup pickle is between 25 and 40 minutes.
What is the total time required to make Harissa-Infused Falafel Tortillas with crispy chickpeas, tahini-chilli relish & a maple syrup pickle?
The total time required to make Harissa-Infused Falafel Tortillas with crispy chickpeas, tahini-chilli relish & a maple syrup pickle is between 40 and 55 minutes.
How many servings does Harissa-Infused Falafel Tortillas provide?
4 servings
What are the main ingredients in Harissa-Infused Falafel Tortillas?
Carrot, Chickpeas, Fresh Mint, NOMU One For All Rub, Outcast Classic Falafel Mix, Pea, Pesto Princess Harissa Paste, Pickled Chilli Relish, Pickling Liquid, Red Cabbage, Tahini, Wheat Flour Tortilla
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?
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. 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. 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. 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. 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.
What should be prepared from my kitchen to make Harissa-Infused Falafel Tortillas?
Carrot, Chickpeas, Fresh Mint, NOMU One For All Rub, Outcast Classic Falafel Mix, Pea, Pesto Princess Harissa Paste, Pickled Chilli Relish, Pickling Liquid, Red Cabbage, Tahini, Wheat Flour Tortilla
How many calories does Harissa-Infused Falafel Tortillas have?
994 calories
How much fat content does Harissa-Infused Falafel Tortillas have?
grams