This beetroot falafel and tabbouleh wrap is packed full of flavour and texture. Warm balls of falafel with crunchy fresh vegetables. You can play around with the sauces you add. Here I have used barbeque and mayonnaise but you may want to use a satay sauce, a hot sauce or a yoghurt dressing. Wraps are quick to prepare and make both a great lunch or dinner.
– 2 beetroot bulbs
– 400g can brown lentils, rinsed and drained
– 2 spring onions
– 2 garlic cloves
– 1/3 C mint leaves
– 1/4 C raw cashews
– 1/4 C flour
– 2 t cumin
– 2 T sesame seeds
– oil for frying
1. Peel and roughly chop beetroot and process in food processor until finely chopped.
2. Add lentils, sliced spring onions, crushed garlic, mint leaves, chopped cashews, flour and cumin.
3. Process until well combined.
4. Stir through sesame seeds.
5. Roll into tablespoon sized balls and place on a tray. Refrigerate for 30 minutes.
6. Shallow fry in oil for approximately 5 minutes on each side.
– 1/2 C quinoa
– 1 C water
– 1 C diced cucumber
– 1 diced tomato
– 1 t salt
– 1/2 t black pepper
– 3 large handfuls of parsley
– 1 sliced spring onion
– 1/8 C olive oil
– 2 t red wine vinegar
– 1 garlic clove
1. Combine quinoa and water in a pot and bring to the boil. Cover and simmer for 15 minutes or until the water is all absorbed. Let it cool.
2. In a bowl combine cucumber, tomato, salt, pepper, parsley and spring onion. Add cooled quinoa and mix.
3. In a jar combine oil, vinegar and garlic. Shake well.
4. Pour over dressing and mix through.
– Beetroot falafels
– Quinoa tabbouleh
– 6 wholemeal wraps
– Sliced pickles
– Barbeque sauce
1. Spread hummus over wholemeal wraps.
2. Place on a few pieces of lettuce followed by tabbouleh and pickles.
3. Top with beetroot falafels and a drizzle of barbeque sauce and mayonnaise.