Full with fresh ingredients and flavours, and falafel packed with protein, these wrap bowls will be a staple in your routine!
INGREDIENTS
- 6 Rebel Bakehouse Power Seeds Wellbeing Wraps
- ½ telegraph cucumber, peeled into ribbons
- ¼ cup fresh herbs – we used mint & dill
- ¼ cup feta, crumbled
For the pickled cabbage:
- 2 cups shredded red cabbage
- 1 tsp salt
- 1 tsp sugar
- ½ cup apple cider vinegar
For the yoghurt sauce:
- ½ cup plain protein yoghurt
- 1 tbsp dried dill
- 1 tbsp lemon juice
For the falafel:
- 2 cans chickpeas, drained & rinsed
- 1/3 cup flour
- 1 egg, whisked
- 1 cup packed coriander leaves
- 1 tsp salt
- 2 cloves garlic
- 2 tsp ground cumin
- 1 tsp ground turmeric
- ½ tsp baking powder
- ¼ cup hemp seeds (optional)
Makes 6 servings
Takes 30 minutes to make
METHOD
Preheat oven to 180°C.
Spray or brush your wraps lightly with oil. Gently press each wrap in an oven proof bowl so the wrap is in a bowl shape. Bake in the oven for about 7 minutes, until crisp and golden. Remove the wraps from the bowls and carefully transfer to a wire rack to cool.
For the quick pickled cabbage, place the shredded cabbage in a large bowl. Sprinkle over the salt and sugar and work into the cabbage with your fingertips. Pour over the vinegar and toss to coat. Set aside to quick pickle.
To make the yoghurt sauce, place all the ingredients in a small bowl and mix to combine. Season with salt & pepper.
Place the chickpeas, flour, egg, coriander leaves, salt, garlic, cumin, turmeric and baking powder in a food processor. Pulse until well combined, but still a coarse crumb.
For an extra hit of protein, add the hemp seeds and fold into the falafel mix.
Roll the falafel mixture into small balls, roughly the size of 2 tablespoons and place on a lined baking tray. You should have about 18 falafels. Lightly drizzle or spray with olive oil.
Bake in the oven for 20 minutes, flipping halfway through.
When ready to serve drain off any excess liquid from the pickled cabbage.
To assemble, pack your wrap bowls with cucumber ribbons and pickled cabbage. And 3 falafel balls per bowl and drizzle over the yoghurt sauce. Sprinkle with crumbled feta and fresh herbs.
