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Falafel Wrap - These Loaded Falafel Wraps of warm pita bread topped with garlic greens, tahini sauce, wedges, falafels and veggies are fun and delicious.

Loaded Falafel Wraps

These Loaded Falafel Wraps of warm pita bread topped with garlic greens, tahini sauce, wedges, falafels and veggies are fun and delicious.
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Course: Main Course
Cuisine: Mediterranean, Middle Eastern
Keyword: Falafel fillings, Falafel Wrap, Loaded falafels, Vegetarian
Total Time: 30 minutes
Servings: 4

Equipment

  • Oven
  • Baking tray
  • Blender or food processor

Ingredients

  • 600 g white potatoes washed
  • 2 tablespoon olive oil ¼ cup total for the recipe
  • ½ teaspoon salt 1 ¼ teaspoon total for the recipe
  • ½ bunch parsley
  • ½ teaspoon salt 1 ¼ teaspoon total for the recipe
  • 1 lemon
  • 2 tablespoon olive oil ¼ cup total for the recipe
  • 4 cloves garlic
  • ½ cup tahini
  • ¼ teaspoon salt 1 ¼ teaspoon total for the recipe
  • ⅓ cup cold water
  • ½ cos lettuce romaine lettuce
  • 225 g falafels store-bought
  • 4 pita bread
  • 200 g baby tomatoes
  • 1 Lebanese cucumber

Instructions

  • Preheat your oven to 220 C (425 F) and line a baking tray with paper.
    Line a baking tray with paper.
  • Slice potatoes in half and then into ½ cm wedges. Drizzle generously with oil and sprinkle salt, then toss to cover. Place in the oven for 20 mins.
    600 g white potatoes, 2 tablespoon olive oil, ½ teaspoon salt
    Place sliced potatoes on baking tray. Drizzle with oil and sprinkle salt.
  • Add parsley, salt, squeeze juice from lemon, olive oil and garlic to a blender, chopper or food processor. Blitz until liquid.
    ½ bunch parsley, ½ teaspoon salt, 1 lemon, 2 tablespoon olive oil, 4 cloves garlic
    Add parsley, salt, lemon juice, olive oil and garlic to a blender or food processor and blitz until liquid.
  • Pour ½ of the green sauce into a small bowl, then add tahini, salt, and cold water to the remainder and blitz again. It will seize at first, keep blending and add more water if it is too thick. Add to a bowl.
    ½ cup tahini, ¼ teaspoon salt, ⅓ cup cold water
    Pour half of the green sauce into a small bowl. Add tahini, salt and cold water to the remainder and blitz again. Pour to another bowl.
  • Finely slice lettuce, then add to a bowl, top with half the green dressing and mix through.
    ½ cos lettuce
    Finely slice lettuce then add to a bowl.
  • Remove wedges from the oven, add to a bowl and place falafels on the baking tray. Turn heat down to 180 C (350 F) and warm for 5 minutes. Add pita bread for the last minute to warm.
    225 g falafels, 4 pita bread
    Place falafels on the baking tray.
  • Slice tomatoes in half and cucumber into half moons. Set on a platter with tahini sauce and warm falafels.
    200 g baby tomatoes, 1 Lebanese cucumber, 225 g falafels
    Set halved tomatoes and cucumber on a platter with tahini sauce and warm falafels.
  • To serve, top pita with dressed lettuce, tomatoes, cucumber, falafel, tahini sauce, wedges and green sauce.
    For kids, serve pita with cucumber, tomatoes, falafel and wedges.
    4 pita bread
    Falafel Wrap - To serve, top pita with dressed lettuce, tomatoes, cucumber, falafel, tahini sauce, wedges and green sauce.

Nutrition

Calories: 1237kcal | Carbohydrates: 90g | Protein: 19g | Fat: 39g | Saturated Fat: 5g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 17g | Sodium: 1371mg | Potassium: 1325mg | Fiber: 15g | Sugar: 5g | Vitamin A: 1274IU | Vitamin C: 70mg | Calcium: 181mg | Iron: 6mg