Packed with vibrant colour and earthy flavour, these wraps are a delicious and nutritious alternative to traditional meat-based meals.
Perfect for lunch or dinner, they offer a satisfying crunch, fresh veggies, and a tangy sauce, making plant-based eating both easy and exciting!
Prep: 45 min
Cook: 30 min
Serves: 4
Ingredients
For the Falafel:
1 tin KOO Chickpeas, drained and rinsed
¼ cup KOO Grated Beetroot in vinegar
¼ cup Golden Cloud Flour
1 tsp Salt
½ tsp Pepper
1 tsp Cumin
½ tsp Ground Coriander
¼ Onion, roughly chopped
1 Garlic clove
¼ cup fresh Coriander
For the Dressing:
½ cup Crosse & Blackwell Tangy Mayonnaise
2 tbsp Peanut Butter
1 tbsp Lemon Juice
2 tbsp Soy Sauce
To Assemble:
½ cup Slaw mix
Coriander
Mint
4 tbsp Yoghurt
Rotis
Method
Blend the falafel ingredients to form a rough paste.
Roll into balls and fry in hot oil until golden brown.
Drain on a paper towel to remove excess oil.
For the dressing, blend or whisk together the ingredients and season to taste.
To assemble, warm the rotis in the microwave for 30 seconds.
Spread a little yoghurt over the middle third of the roti.
Top with some slaw mix, then 3-4 falafel balls.
Drizzle with some sauce, then garnish with mint and coriander.
Recipe supplied by KOO
PrintRecipe of the day : Meat free Monday
Packed with vibrant colour and earthy flavour, these wraps are a delicious and nutritious alternative to traditional meat-based meals. Perfect for lunch or dinner, they offer a satisfying crunch, fresh veggies, and a tangy sauce, making plant-based eating both easy and exciting!
Ingredients
For the Falafel:
1 tin KOO Chickpeas, drained and rinsed
¼ cup KOO Grated Beetroot in vinegar
¼ cup Golden Cloud Flour
1 tsp Salt
½ tsp Pepper
1 tsp Cumin
½ tsp Ground Coriander
¼ Onion, roughly chopped
1 Garlic clove
¼ cup fresh Coriander
For the Dressing:
½ cup Crosse & Blackwell Tangy Mayonnaise
2 tbsp Peanut Butter
1 tbsp Lemon Juice
2 tbsp Soy Sauce
To Assemble:
½ cup Slaw mix
Coriander
Mint
4 tbsp Yoghurt
Rotis
Instructions
Blend the falafel ingredients to form a rough paste.
Roll into balls and fry in hot oil until golden brown.
Drain on a paper towel to remove excess oil.
For the dressing, blend or whisk together the ingredients and season to taste.
To assemble, warm the rotis in the microwave for 30 seconds.
Spread a little yoghurt over the middle third of the roti.
Top with some slaw mix, then 3-4 falafel balls.
Drizzle with some sauce, then garnish with mint and coriander.
