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Mini Falafel & Hummus Wraps

Mini Falafel & Hummus Wraps

with Tzatziki & Pickled Onions

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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!

Allergens:MilkGlutenSoySesame

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.

Preparation Time25 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

½ unit

red onion

1 clove

garlic

1 unit

cucumber

1 bunch

mint

1 tub

spinach falafel

(May be present Sesame, Egg, Gluten, Milk, Soy)

1 tub

Greek-style yoghurt

(ContainsMilk)

6 unit

mini flour tortillas

(ContainsGluten, SoyMay be present Milk, Soy)

1 tub

hummus

(ContainsSesameMay be present Egg, Gluten, Milk, Soy, Lupin, Tree Nuts)

1 bag

shredded red cabbage

Not included in your delivery

olive oil

¼ cup

vinegar (white wine or red wine)

¼ cup

water

1 pinch

sugar

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3090 kJ
Fat50.1 g
of which saturates6.4 g
Carbohydrate61.2 g
of which sugars15.3 g
Dietary Fibre0 g
Protein22.8 g
Cholesterol0 mg
Sodium1840 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Chopping board
Knife
Small Bowl
Medium Bowl
Medium Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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!

5

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.

6

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.