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Falafel:

  • Oil (as required for deep frying)
  • Chickpeas (drained and rinsed) 500.0 g
  • Garlic (crushed) 13.0 g
  • Onions (finely chopped) 100.0 g
  • Flour 22.0 g
  • Cumin (ground) 3.0 g
  • Parsley (fresh, washed) 5.0 g
  • Coriander (ground) 3.0 g

Slaw:

  • Butternut (peeled and cut into 1 cm x 1 cm cubes) 300.0 g
  • Red onion (finely chopped) 100.0 g
  • Sunflower oil 60.0 ml
  • Red cabbage (finely sliced) 100.0 g
  • White cabbage (finely sliced) 150.0 g
  • Coriander 15.0 g
  • Lemon juice 25.0 ml

To assemble:

  • Tortilla wraps 10.0 large
  1. Falafel:

    • Pre-heat oil in a deep fat fryer to 180 ºC. 
    • Combine all ingredients in an electric mixer and mix until it resembles breadcrumbs (but is not pasty), and roll mixture into 20 g balls. 
    • Deep fry until light brown in colour.
  2. Slaw:

    • Pre-heat oven to 180 ºC. 
    • On a roasting tray, toss the butternut, red onion, sunflower oil and Robertsons Veggie Seasoning. Roast in the oven for 20 min. 
    • Combine remaining ingredients in a bowl. Add butternut mixture and mix well. 
  3. To assemble:

    • Heat wrap. Top with slaw and then place falafel over the salad. 
    • Pour Hellmann’s Creamy Ranch Salad Dressing over and fold over. 
  4. Chef's Tip:

    • Wet hands with oil to roll falafel to prevent sticking. Never heat wrap in microwave as it goes hard and will be difficult to wrap or roll.