Beetroot Falafel Avocado Wraps

  • Prep Time20 min
  • Cook Time30 min
  • Total Time50 min

    Note-you will only need about ¼ of the squash, please keep remainder for use in other recipes.

    Ingredients

    • 1 Packet BFree avocado wraps
    • 1 tin chickpea rinsed and drained
    • 2 ready cooked beetroots (unsweetened and vinegar free kind)
    • ¼ cup chickpea/gram flour
    • 1 tsp ground cumin
    • 1 tsp ground coriander
    • Small handful of coriander leaves roughly chopped
    • A small handful parsley leaves roughly chopped
    • 1 garlic clove roughly chopped
    • 1 tsp sea salt
    • Freshly ground black pepper

    Options To Serve

    • Hummus
    • Cucumber
    • Avocado
    • Coriander
    • Green chilli
    • Raw sliced beetroot
    • Sesame seeds
    • Pickled red cabbage

    Method

    1

    Combine all the ingredients in a bowl and using a stick blender pulse until combined, but not completely pureed, chunky bits are good. This can also be done in a regular food processor.

    2

    If the mix is a little wet add a touch more chickpea flour to firm it up.

    3

    Cover and place in the fridge for at least 30 minute or util ready to cook.

    4

    Pre heat the oven to 180°C Fan.

    5

    Line a baking tray with parchment.

    6

    I like to use two dessert spoons to scoop and shape my falafel, but you can use a small ice cream scope, make mounds or wet your hands and form into rough balls. You should make 12 falafels.

    7

    Place on the baking tray and into the preheated oven for 20-30 minutes, until crisp on the outside and cooked through.

    8

    Warm the wraps slightly and spread with hummus, top each with 3 falafels, and your choice of salad garnishes. Avocado, green chillies, coriander, raw sliced beetroot, sesame seeds and cucumber great options.

    • Nutrition Facts

    • Amount per serving
    • Calories0
    • % Daily Value*
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