Skip to content

Falafel Flatbread Wraps with a Vegan Mayo Dressing

  • Brew time

    mins
  • Chill time

    mins
  • Cooking Time

    mins
  • Difficulty

  • Freeze time

    mins
  • Makes

  • Marinate time

    mins
  • Oven time

    mins
  • Prep time

    mins
  • Serves

    people
  • Total time

    mins
  • Wait time

    mins
Delicious baked falafels accompany fresh salad and pickled onions in a pillowy flatbread, dressed with a punchy, harissa and vegan mayonnaise dressing.
  • 2 slices of stale bread
  • 2 tins of chickpeas, drained of all liquid and rinsed
  • 1 red onion, diced
  • 1 small bunch of flat leaf parsley
  • The juice of 1 lemon
  • 4 tbsp of tahini paste
  • 1 tsp of sumac, plus extra to serve
  • 1 pinch of salt
  • 1 pinch of coarse ground black pepper
  • 2 tbsp of olive oil
  • 12 tbsp of Hellmann's vegan mayonnaise
  • 3 tbsp of harissa paste
  • 2 cos lettuce hearts, leaves picked, washed and chopped roughly
  • 1/2 a cucumber peeled into ribbons
  • 4 sprigs of fresh mint, finely sliced
  • 1 red onion, finely sliced
  • 200 ml of white wine vinegar
  • 2 tbsp of icing sugar
  • 2 tbsp of salt
  • 4 vegan flatbreads

Nutritional information

 

Amount per serving

Energy (kcal)

1914kcal

Energy (kJ)

8019kJ

Protein (g)

67.0g

Carbohydrate incl. fibre (g)

238.7g

Carbohydrate excl. fibre (g)

194.8g

Sugar (g)

36.2g

Fibre (g)

43.9g

Fat (g)

80.5g

Saturated fat (g)

8.1g

Unsaturated fat (g)

37.4g

Monounsaturated fat (g)

25.0g

Polyunsaturated fat (g)

12.5g

Trans fat (g)

0.0g

Cholesterol (mg)

0mg

Sodium (mg)

5490mg

Salt (g)

13.73g

Vitamin A (IU)

7208IU

Vitamin C (mg)

28.8mg

Calcium (mg)

421mg

Iron (mg)

23.29mg

Potassium (mg)

2508mg