Recipes
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
A tasty source of fibre, these parcels are packed with zingy spices, zesty lemon and crunchy veg
(1 votes)
Cook: 1 Hour
Serves: 4
Nutritional Information
Each 392g serving contains
Energy
2411kj
576kcal
2411kj
576kcal
29%
Fat
16.9g
16.9g
Med
24%
24%
Saturates
2.7g
2.7g
Med
14%
14%
Sugars
11.8g
11.8g
Med
13%
13%
Salt
1.06g
1.06g
Med
18%
18%
1
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
615kj/147kcal
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
1
Preheat the oven to 220C/200C Fan/Gas 8.
2
Toss the onion with the vinegar in a nonmetallic bowl. Set aside to pickle for 30 mins, then drain.
3
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.
4
Put the falafel halves on a baking tray. Cook for 8-10 mins, to heat through.
5
Toss together the white cabbage and lemon juice.
6
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.
7
Fold up the bottom of each wrap, then fold in the sides to form a ‘cornet’.
8
Sprinkle with the lemon zest and serve with the spiced potato wedges.