Get a hold of our new spinach falafel – loaded with spinach and herbs, these chickpea morsels are the ideal vegetarian ingredient. Pair them with crisp salad and a creamy dressing then wrap the whole thing in mini tortillas for a handheld meal that’s hearty and fresh!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
spinach falafel(May be present Sesame, Egg, Gluten, Milk, Soy)
mini flour tortillas(ContainsGluten, SoyMay be present Milk, Soy)
hummus(ContainsSesameMay be present Egg, Gluten, Milk, Soy, Lupin, Tree Nuts)
shredded red cabbage
vinegar (white wine or red wine)
Thinly slice the red onion (see ingredients list). In a small bowl, combine the vinegar, water and a good pinch of sugar and salt. Scrunch the red onion in your hands, then add to the pickling liquid and stir to coat. Set aside until serving. TIP: Toss the onion in the liquid every now and then so the onion stays submerged.
Finely chop the garlic (or use a garlic press). Finely chop the cucumber. Pick the mint leaves and finely chop (reserve a few leaves for garnish). Slice the spinach falafels in half.
In a medium frying pan, heat the olive oil (2 tsp for 2 people / 1 tbs for 4 people) over a medium-high heat. Add the garlic and cook for 30 seconds or until fragrant. Transfer the garlic and oil to a medium bowl and add the Greek yoghurt, chopped mint and 1/3 of the chopped cucumber. Combine well and season to taste with salt and pepper.
Return the frying pan to a medium-high heat with a generous drizzle of olive oil. When the oil is hot, add the falafel halves and cook, turning occasionally, for 3-4 minutes or until golden. TIP: Ensure you add a generous drizzle of oil to help the falafels crisp up!
Heat the mini flour tortillas in a sandwich press or on a plate in the microwave for 10 second bursts, or until warmed through. Drain the pickled onion.
To assemble the wraps, spread the base with some hummus, then top with some shredded red cabbage, falafel pieces, a dollop of tzatziki and the remaining cucumber. Finish with the pickled onions and reserved mint leaves.