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Fruity falafel wrap recipe image

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Ingredients

1 onions onion
(small, peeled and finely chopped)
1 tsp tsp hot paprika hot paprika
1 tsp tsp cinnamon cinnamon
(ground)
400 g g chickpeas chickpea
(rinsed and drained)
4 apricots apricot
(dried, finely chopped)
4 dates date
(finely chopped)
1 tbsp tbsp pumpkin seeds pumpkin seed
1 tbsp tbsp seed mix seed mix
(plus extra to serve)
1 tbsp tbsp flour flour
4 tortilla wraps tortilla wrap
(white)
120 g g Green salad Green salad
(mixed leaf)
1 avocados avocado
(peeled, stoned and sliced)
100 g g cherry tomatos cherry tomato
(halved)
8 tbsp tbsp sour cream sour cream
olive oil olive oil

Fruity falafel wrap

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50 min
(50)

Method

Wrap up for winter! Enjoy the flavours of Morocco with these fragrant, fruity falafels, served in a wrap with crunchy seeds, creamy avocado and zesty tomatoes. Serve with two portions of your favourite vegetables.

  1. Heat 1 tbsp oil in a pan and fry the onion for 3-5 minutes, until lightly golden. Add the paprika and cinnamon for warmth and cook for 1-2 mins until fragrant, then remove from the heat and allow to cool.
  2. Once cooled, tip the spiced onion into a food processor along with the dates and apricots for fruitiness, pumpkin seeds, seed mix, flour and chickpeas for bulk. Pulse to a thick paste, adding a splash of water to loosen if necessary.
  3. Roll the falafel paste into 12 equal-sized balls, flattening slightly with the palm of your hand. Chill for 15 minutes, while you preheat the oven to 200ºC/180ºC fan/gas mark 6.
  4. Arrange the falafels on a lined baking tray and brush with oil. Bake for 20 minutes, serving in warmed tortilla wraps with salad, avocado, tomatoes, soured cream and extra seeds for crunch.