Falafel Wrap

Prepare the falafel mix according to the package instructions.

• 3.2 oz Falafel mix

Dice the tomato, and cucumber, chop the parsley and add into a bowl alongside the salt, pepper, oil and vinegar and mix well.

• ¼ Cucumber (~ 3.9 oz)
• 1 Tomato (~ 4.2 oz)
• 1 twig of Parsley, fresh or frozen (~ ½ tsp)
• 1 tsp Olive oil
• 1 tsp White wine vinegar
• Salt
• Cayenne pepper

Season the yogurt with salt, and pepper.

• 3 Tbsp Yogurt
• Salt
• Black pepper

Cut the lettuce into bite-size pieces. Slice the onion and pickles. Chop the parsley and mint.

• ½ Romaine lettuce (~ 2.1 oz)
• ½ Onion, red (~ 1.5 oz)
• 2 twigs of Parsley, fresh or frozen (~ 1 tsp)
• 3 leaves of Mint, fresh (~ 0.1 oz)
• 1 Pickle (~ 1.9 oz)

Wet your hands and shape golf ball sized balls from the falafel mixture. Heat the canola oil in a frying pan over medium heat and fry the falafels until golden brown and crispy.

• 2 tsp Canola oil

Spread the hummus onto the tortilla and top with the tomato-cucumber salad, lettuce, pickles, falafel, and onion.

• 1 Flour tortilla (~ 2.3 oz)
• 0.9 oz Hummus

Top the wrap with the yogurt dip and chili sauce.

• 1 tsp Hot sauce (e.g. Sriracha)

Fold up the bottom to cover the filling then fold in the edges. Roll up to seal. Secure by wrapping with foil if you want.

Enjoy your meal!