Recipes
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

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(1 votes)
Cooking Time

Cook: 1 Hour

Cooking Time

Serves: 4

Nutritional Information

Each 392g serving contains

Energy
2411kj
576kcal
29%
Fat
16.9g
Med
24%
Saturates
2.7g
Med
14%
Sugars
11.8g
Med
13%
Salt
1.06g
Med
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

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.