Spinach & Chickpea Falafel Wrap with Beetroot

A healthy and mouthwatering wrap, perfect for lunch or dinner.

Ingredients

• 8 large or 12 small spinach falafel homemade or shop bought

For the Kale Slaw Salad:

• 150g Fresh Curly Kale
• 100g White Cabbage
• 100g Beetroot hummus
• 60g Red Onions
• 60g Carrot
• 50g Baby spinach leaves
• 50g Watercress
• 1/2tsp Creamed Horseradish

• 4 each Khobez bread or any flat bread

For the dressing:

• 5ml Apple Cider Vinegar
• Crushed Garlic Clove
• 1tsp Caster Sugar
• 80ml Soy Yoghurt
• Pinch Chilli Flakes
• Salt and Pepper

Method

Garnish - Oven baked kale crisps

• Take a handful of kale. Remove stalks, wash and remove excess water.
• Pick into small pieces and massage in a tablespoon of rapeseed oil,  a twist of sea salt and a pinch of chilli flakes.
• Place on a baking tray and pop into a preheated oven 120C for 15-20 mins until crisp. Watch carefully as they burn easily. Remove and set aside. 

Basic Prep

• Wash the kale. Remove and slice the stalks, shred the green leaves, spinach and cabbage.
• Peel and finely slice the carrot and red onion
• Pick, wash and roughly chop the watercress
• Mix the hummus and horseradish together
• Mix all dressing ingredients, whisking to combine

Method

• Cook or reheat the Falafel and set to one side.
• Combine the kaleslaw ingredients. Add dressing and mix well. Refrigerate for at least an hour or overnight.
• To make a wrap, lightly warm the flatbread, add kale slaw, add falafel, top with beetroot hummus, krispy kale and fold tightly. Cut in half and serve.