Falafel wraps spiced wedges and pickles

Vegan falafel wraps with spiced wedges and pickles

A tasty source of fibre, these parcels are packed with zingy spices, zesty lemon and crunchy veg

By , 30 October 2019

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Vegan falafel wraps with spiced wedges and pickles
  • 1 Hour

  • Serves: 4

Nutritional Info
Each 392g serving contains
  • Energy

    2411KJ

    576KCAL

    29%
  • Fat

    16.9g

    med

    24%
  • Saturates

    2.7g

    low

    14%
  • Sugars

    11.8g

    low

    13%
  • Salt

    1.06g

    low

    18%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 615kJ/147kcal.
Ingredients
  • 1 red onion, thinly sliced
  • 4tbsp white wine vinegar
  • 600g Maris Piper potatoes, cut into chunky wedges
  • 1tbsp rapeseed oil
  • 1tsp cumin seeds
  • ½tsp ground coriander
  • Pack Asda 10 Sweet Potato falafels, halved
  • 100g white cabbage, finely sliced
  • Juice and zest ½ lemon
  • 4 wholemeal wraps
  • 100g Asda Red Pepper Houmous
  • 10g mint
  • 2 gherkins, quartered lengthways
  • 10g fresh coriander, leaves picked
Method
  • Preheat the oven to 220C/200C Fan/Gas 8.

  • Toss the onion with the vinegar in a nonmetallic bowl. Set aside to pickle for 30 mins, then drain.

  • Meanwhile, put the potato wedges on a large baking tray and drizzle with the oil. Toss with the cumin seeds and ground coriander. Cook for 35-40 mins, turning after 20 mins, until cooked through and golden.

  • Put the falafel halves on a baking tray. Cook for 8-10 mins, to heat through.

  • Toss together the white cabbage and lemon juice.

  • Lay the wraps flat and spread each one with the houmous. Drain the cabbage and divide between the wraps with the pickled onion, falafel, mint, gherkins and coriander.

  • Fold up the bottom of each wrap, then fold in the sides to form a ‘cornet’.

  • Sprinkle with the lemon zest and serve with the spiced potato wedges.