What are the main ingredients in The Ultimate Falafel Wraps?

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

What is the nutritional information of The Ultimate Falafel Wraps?

Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams

How do I prepare The Ultimate Falafel Wraps?

WRAP IT UP ALREADY!: Smear the homemade hummus over the base of the wraps. In the centre, pile up some pickled slaw and cucumber batons. Top with the mini falafels, dollop over the jalapeño relish, and garnish with the sliced mint. Roll it all up and tuck into that crunch! FIRSTLY, FALAFEL!: Boil the kettle. Place the falafel mix in a shallow bowl with a third of the One For All Rub and 200ml of boiling water. Mix well to combine, but not for longer than about 30 seconds. Cover with a plate and set aside to rehydrate for at least 10 minutes. PICKLED SLAW: Place the cabbage and carrot in a bowl with the pickling liquid and 2 tbsp of water. Season with salt, toss until coated, and set aside to pickle until serving. MAKE THE HUMMUS: Place the drained chickpeas in a blender with the tahini, 2 tbsp of water, and a little pickling liquid from the slaw (to taste!) Stir in the remaining One For All Rub and blend until a smooth hummus, adding more water or milk in small increments if necessary – oat or nut milk is recommended. Season to taste and set aside for serving. TIME TO SIZZLE…: Roll the falafel mixture into 5-6 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 from the pan on completion and set aside to drain on 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 remaining pickling liquid from the cabbage and carrot – lose it or reuse it!

What should be prepared from my kitchen to make The Ultimate Falafel Wraps?

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

The Ultimate Falafel Wraps

Name: The Ultimate Falafel Wraps
Prep time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Paper Towel; Blender; Milk (optional)

Your weeknight dinners are calling, so it’s crunch time! These tortilla wraps enfold a host of textured treats: carrot, red cabbage, crispy falafel, and refreshing cucumber. Simply add fragrant homemade hummus, and supper’s sorted. (A blender is a must!)

The Ultimate Falafel Wraps

with soft tortillas, homemade hummus & jalapeño relish

Hands on Time: 25 - 40 minutes

Overall Time: 40 - 55 minutes

Ingredients:

Chickpeas
Cucumber
Fresh Mint
NOMU One For All Rub
Outcast Classic Falafel Mix
Pickled Jalapeño Relish
Pickling Liquid
Shredded Red Cabbage & Julienne Carrot
Tahini
Wheat Flour Tortillas

From your kitchen:

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

Serves 1

FIRSTLY, FALAFEL!
Boil the kettle. Place the falafel mix in a shallow bowl with a third of the One For All Rub and 100ml of boiling water. Mix well to combine, but not for longer than about 30 seconds. Cover with a plate and set aside to rehydrate for at least 10 minutes.
PICKLED SLAW
Place the cabbage and carrot in a bowl with the pickling liquid and 1 tbsp of water. Season with salt, toss until coated, and set aside to pickle until serving.
MAKE THE HUMMUS
Place the drained chickpeas in a blender with the tahini, 1 tbsp of water, and a little pickling liquid from the slaw (to taste!) Stir in the remaining One For All Rub and blend until a smooth hummus, adding more water or milk in small increments if necessary – oat or nut milk is recommended. Season to taste and set aside for serving.
TIME TO SIZZLE…
Roll the falafel mixture into 5-6 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 from the pan on completion and set aside to drain on 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 remaining pickling liquid from the cabbage and carrot – lose it or reuse it!
WRAP IT UP ALREADY!
Smear the homemade hummus over the base of the wraps. In the centre, pile up some pickled slaw and cucumber batons. Top with the mini falafels, dollop over the jalapeño relish, and garnish with the sliced mint. Roll it all up and tuck into that crunch!

Outcast Classic Falafel Mix - 55g
NOMU One For All Rub - 7.5ml
Shredded Red Cabbage & Julienne Carrot - 75g
Pickling Liquid - 40ml
Chickpeas - 120g
Tahini - 10ml
Wheat Flour Tortillas - 2
Cucumber - 50g
Pickled Jalapeño Relish - 15ml
Fresh Mint - 5g

Download the Recipe

Serves 2

FIRSTLY, FALAFEL!
Boil the kettle. Place the falafel mix in a shallow bowl with a third of the One For All Rub and 200ml of boiling water. Mix well to combine, but not for longer than about 30 seconds. Cover with a plate and set aside to rehydrate for at least 10 minutes.
PICKLED SLAW
Place the cabbage and carrot in a bowl with the pickling liquid and 2 tbsp of water. Season with salt, toss until coated, and set aside to pickle until serving.
MAKE THE HUMMUS
Place the drained chickpeas in a blender with the tahini, 2 tbsp of water, and a little pickling liquid from the slaw (to taste!) Stir in the remaining One For All Rub and blend until a smooth hummus, adding more water or milk in small increments if necessary – oat or nut milk is recommended. Season to taste and set aside for serving.
TIME TO SIZZLE…
Roll the falafel mixture into 5-6 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 from the pan on completion and set aside to drain on 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 remaining pickling liquid from the cabbage and carrot – lose it or reuse it!
WRAP IT UP ALREADY!
Smear the homemade hummus over the base of the wraps. In the centre, pile up some pickled slaw and cucumber batons. Top with the mini falafels, dollop over the jalapeño relish, and garnish with the sliced mint. Roll it all up and tuck into that crunch!

Outcast Classic Falafel Mix - 110g
NOMU One For All Rub - 15ml
Shredded Red Cabbage & Julienne Carrot - 150g
Pickling Liquid - 80ml
Chickpeas - 240g
Tahini - 20ml
Wheat Flour Tortillas - 4
Cucumber - 100g
Pickled Jalapeño Relish - 30ml
Fresh Mint - 10g

Download the Recipe

Serves 3

FIRSTLY, FALAFEL!
Boil the kettle. Place the falafel mix in a shallow bowl with a third of the One For All Rub and 200ml of boiling water. Mix well to combine, but not for longer than about 30 seconds. Cover with a plate and set aside to rehydrate for at least 10 minutes.
PICKLED SLAW
Place the cabbage and carrot in a bowl with the pickling liquid and 2 tbsp of water. Season with salt, toss until coated, and set aside to pickle until serving.
MAKE THE HUMMUS
Place the drained chickpeas in a blender with the tahini, 2 tbsp of water, and a little pickling liquid from the slaw (to taste!) Stir in the remaining One For All Rub and blend until a smooth hummus, adding more water or milk in small increments if necessary – oat or nut milk is recommended. Season to taste and set aside for serving.
TIME TO SIZZLE…
Roll the falafel mixture into 5-6 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 from the pan on completion and set aside to drain on 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 remaining pickling liquid from the cabbage and carrot – lose it or reuse it!
WRAP IT UP ALREADY!
Smear the homemade hummus over the base of the wraps. In the centre, pile up some pickled slaw and cucumber batons. Top with the mini falafels, dollop over the jalapeño relish, and garnish with the sliced mint. Roll it all up and tuck into that crunch!

Outcast Classic Falafel Mix - 110g
NOMU One For All Rub - 15ml
Shredded Red Cabbage & Julienne Carrot - 150g
Pickling Liquid - 80ml
Chickpeas - 240g
Tahini - 20ml
Wheat Flour Tortillas - 4
Cucumber - 100g
Pickled Jalapeño Relish - 30ml
Fresh Mint - 10g

Download the Recipe

Serves 4

FIRSTLY, FALAFEL!
Boil the kettle. Place the falafel mix in a shallow bowl with a third of the One For All Rub and 400ml of boiling water. Mix well to combine, but not for longer than about 30 seconds. Cover with a plate and set aside to rehydrate for at least 10 minutes.
PICKLED SLAW
Place the cabbage and carrot in a bowl with the pickling liquid and 3 tbsp of water. Season with salt, toss until coated, and set aside to pickle until serving.
MAKE THE HUMMUS
Place the drained chickpeas in a blender with the tahini, 3 tbsp of water, and a little pickling liquid from the slaw (to taste!) Stir in the remaining One For All Rub and blend until a smooth hummus, adding more water or milk in small increments if necessary – oat or nut milk is recommended. Season to taste and set aside for serving.
TIME TO SIZZLE…
Roll the falafel mixture into 5-6 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 from the pan on completion and set aside to drain on 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 remaining pickling liquid from the cabbage and carrot – lose it or reuse it!
WRAP IT UP ALREADY!
Smear the homemade hummus over the base of the wraps. In the centre, pile up some pickled slaw and cucumber batons. Top with the mini falafels, dollop over the jalapeño relish, and garnish with the sliced mint. Roll it all up and tuck into that crunch!