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Baked Falafel and Salad Wraps
Baked Falafel and Salad Wraps

Baked Falafel and Salad Wraps

with Harissa Mayo Drizzle and Spiced Fries

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Our Baked Falafel and Salad Wraps are a delicious veggie option that makes it easy to eat more veg in your diet and try something new!

Tags:
Veggie
•New
Allergens:
Sulphites
•Egg
•Mustard
•Cereals containing gluten

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total35 minutes
Active 15 minutes
DifficultyEasy

Ingredients

serving amount

450 grams

Potatoes

1 sachet(s)

Roasted Spice and Herb Blend

15 milliliter(s)

Cider Vinegar

(Contains: Sulphites)

64 grams

Mayonnaise

(Contains: Egg, Mustard)

50 grams

Harissa Paste

(Contains: Sulphites)

1 unit(s)

Medium Tomato

1 unit(s)

Carrot

171 grams

Ready to Eat Falafels

4 unit(s)

Plain Taco Tortillas

(Contains: Cereals containing gluten)

20 grams

Baby Leaf Mix

Not included in your delivery

1 tsp

Sugar for the Dressing

1 tbsp

Olive Oil for the Dressing

Nutritional information

Energy (kcal)728 kcal
Energy (kJ)3044 kJ
Fat27.7 g
of which saturates3.3 g
Carbohydrate104.6 g
of which sugars17.2 g
Protein14.6 g
Salt2.4 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray
•Bowl
•Grater

Instructions

Eyes on the Fries
1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes lengthways into thin 1cm slices, then chop into 1cm wide fries (no need to peel).

Pop the fries onto a large baking tray. Drizzle with oil, sprinkle over the roasted spice and herb blend, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.

Mix the Dressing
2

Meanwhile, in a large bowl, combine the cider vinegar, sugar and olive oil for the dressing (See pantry for both amounts). 

Season with salt and pepper, mix well, then set your dressing aside. 

Prep the Rest
3

In a small bowl, combine the mayo and harissa paste (add less if you'd prefer things milder).

Cut the tomato into 1cm chunks. Grate the carrot. (no need to peel).

Bake the Falafels
4

When the fries have 5-8 mins left, place the falafels onto another large baking tray.

Bake them on the middle shelf of your oven for the remaining time until golden brown, 5-8 mins.

Tortilla Time
5

A couple of mins before everything's ready, pop the tortillas (2 per person) into the oven to warm through, 1-2 mins.

Add the tomato chunks, grated carrot and baby leaves to the bowl of dressing and toss together. TIP: Don't do this too early or the leaves will go soggy. 

That's a Wrap
6

When ready, transfer the tortillas to your plates. Add some salad to each one, then top with the falafels. 

Drizzle over some of the harissa mayo, then fold over both sides of the wraps. 

Serve your wraps with the spiced fries, any remaining salad and the remaining harissa mayo alongside.

Enjoy!

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