eCook Meal
The Ultimate Falafel Wraps
with soft tortillas, homemade hummus & jalapeño relish
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!)
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R97.65
for 4 servings · R24.41 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Chickpeas needs 480 gChilli, Chickpea & Butternut Soup Mix 600 g 600 g at R42.99 · 80% of packR34.39
-
Fresh Mint needs 20 gFresh Mint 20 g 20 g at R14.99 · 100% of packR14.99
-
Tahini needs 40 mlGreen Tahini Dressing 100 g R29.99 · whole pack (size can't be divided)R29.99
-
Cucumber needs 200 gMini Cucumbers 350 g 350 g at R31.99 · 57% of packR18.28
Not in the Woolies basket — source these elsewhere:
- NOMU One For All Rub
- Outcast Classic Falafel Mix
- Pickled Jalapeño Relish
- Shredded Red Cabbage & Julienne Carrot
- Wheat Flour Tortillas
- Pickling Liquid
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for The Ultimate Falafel Wraps?
The preparation time for The Ultimate Falafel Wraps with soft tortillas, homemade hummus & jalapeño relish is between 25 and 40 minutes.
What is the total time required to make The Ultimate Falafel Wraps with soft tortillas, homemade hummus & jalapeño relish?
The total time required to make The Ultimate Falafel Wraps with soft tortillas, homemade hummus & jalapeño relish is between 40 and 55 minutes.
How many servings does The Ultimate Falafel Wraps provide?
4 servings
What are the main ingredients in The Ultimate Falafel Wraps?
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 Tortilla
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! 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! 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. 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. 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.
What should be prepared from my kitchen to make The Ultimate Falafel Wraps?
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 Tortilla
How many calories does The Ultimate Falafel Wraps have?
calories
How much fat content does The Ultimate Falafel Wraps have?
grams