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Falafel Wraps and Roasted Garlic Yoghurt Dressing

Falafel Wraps and Roasted Garlic Yoghurt Dressing

with Zahtar Sweet Potato Fries

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Allergens:MilkCereals containing Gluten

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 conflict 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.

Preparation Time40 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 grams

Sweet Potato

2 clove

Garlic Clove

1 unit(s)

Baby Gem Lettuce

125 grams

Baby Plum Tomatoes

1 bunch(es)


1 pot(s)

Zahtar Spice

150 grams

Greek Style Yoghurt


4 unit(s)

Super Soft Tortilla with Whole Wheat

(ContainsCereals containing Gluten)

1 sachet

Falafel Mix

(ContainsCereals containing Gluten)

Not included in your delivery

150 milliliter(s)


1.5 tbsp

Olive Oil

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3106 kJ
Energy (kcal)742 kcal
Fat21.6 g
of which saturates6.4 g
Carbohydrate143.6 g
of which sugars27.3 g
Protein27.6 g
Salt4.7 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Cutting board
Mixing Bowl
Measuring Cups
Frying Pan
Instructionsarrow up iconarrow up icon
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Preheat your oven to 200°C. Chop the sweet potatoes into 2cm wide wedges (no need to peel!). Pop the wedges on a low sided wide baking tray in a single layer. Drizzle with oil, then season with salt and pepper. Toss to coat, then spread out. Set aside. Trim the root from the baby gem lettuce then halve lengthways. Thinly slice widthways. Quarter the baby plum tomatoes. Pick the mint leaves from their stalks and roughly chop (discard the stalks).


Once your oven is hot, roast the sweet potatoes on the top shelf until golden, 25-30 mins. Turn halfway through cooking. Tip: Use two baking trays if necessary, you want the potatoes nicely spread out. Meanwhile, peel the garlic clove(s) and pop into a square of foil with a drizzle of oil and scrunch to enclose it. Pop it on the tray next to the wedges and roast until soft, 10-12 mins.


Pop the falafel mixture into a medium mixing bowl and add half the zahtar. Season with salt and pepper and add the water (see ingredients for amount.) Mix together until well combined then set aside for 3-4 mins (the mixture will thicken in this time).


Put the yoghurt in a bowl and add the 1 tbsp water per person and the olive oil (see ingredients for amount). Season with salt and pepper and stir together well. Once the garlic is roasted, carefully open the parcel ( it will be hot) mash the garlic with a fork. Add the garlic and any oil to the yogurt. Stir to combine everything together then set aside.


Once falafel the mixture has thickened, shape into balls (4 per person) - pop them on a plate as you make them. TIP: Wet your hands before shaping the falafels to prevent them from sticking to your hands. Heat a drizzle of oil in a large frying pan over medium high heat. Once hot, add the falafels and cook, turning occasionally, until browned all over, 3-4 mins. Pop onto a baking tray and bake on the top shelf of your oven until firm and cooked through, 6-8 mins.


Pop the tortillas (2 per person) into your oven to warm through for the last 2-3 mins of potato cooking time. Once everything is ready, spread a spoonful of yoghurt dressing on the bottom of each wrap. Add a handful of lettuce to each followed by some tomatoes. Pop 2 falafel per wrap on top then drizzle on a little more yogurt. Sprinkle over the mint. Fold up and pop on your plates. Sprinkle the remaining zahtar on the sweet potato wedges and serve them alongside your wraps. Enjoy!