Falafel Wrap with Red Cabbage and Yogurt Sauce

Prep 15 min·Cook 10 min·Total 25 min·4 servings·VEGETARIAN·550 kcal

Open falafel wrap from above with red cabbage, falafel, cherry tomatoes, cucumber, yogurt sauce and cilantro on a plate

Ingredients

For the red cabbage

1/2 red cabbage (small)
2 tsp za'atar (plus a little for sprinkling)
1 Tbsp olive oil
salt and pepper (to taste)

For the yogurt sauce

120 gr (4.2 oz.) Greek yogurt
1 Tbsp lemon juice
1 garlic clove (optional)
1 Tbsp fresh parsley (chopped)
salt and pepper (to taste)

For the wraps

200 gr (7 oz.) falafel (store-bought or homemade)
2 Tbsp olive oil (for frying)
4 wheat tortillas
1 tomato (or a handful of cherry tomatoes)
1/2 cucumber
4 Tbsp hummus
fresh herbs (parsley or cilantro, to garnish)

Equipment: large frying pan, mandoline or sharp knife, 2 bowls, cutting board

Instructions

Prepare the vegetables

1.Cut the core out of the red cabbage and slice the cabbage finely with a mandoline or into very thin strips with a knife.
2.Wash, peel and finely dice the cucumber. Dice the tomato or halve the cherry tomatoes.

Season the red cabbage

1.Put the red cabbage in a bowl, sprinkle with 2 tsp za'atar, 1 Tbsp olive oil and a pinch of salt and massage it firmly with your hands for 2 to 3 minutes until it softens.
2.Season to taste with salt and pepper.

Mix the yogurt sauce

1.In a small bowl, stir together the Greek yogurt, lemon juice, finely chopped garlic and parsley. Season with salt and pepper.

Fry the falafel and warm the tortillas

1.Fry the falafel in a pan with 2 Tbsp olive oil over medium heat for 5 to 6 minutes until golden all over.
2.Warm the tortillas one at a time in a dry pan for about 30 seconds per side until soft and pliable.

Fill the wraps

1.Spread each tortilla with 1 Tbsp hummus and place an even amount of falafel in the middle.
2.Top with the seasoned red cabbage, add the diced tomato and cucumber and drizzle with the yogurt sauce.
3.Sprinkle with a little za'atar and fresh herbs.
4.Fold the sides of the tortilla over the filling and roll the wrap up tightly from the bottom. Cut in half if you like and serve straight away.

Notes

Tip from my kitchen: slice the red cabbage as finely as you can, then it massages best and sits nicely in the wrap. Red cabbage stains, so massage it in a bowl rather than directly on a wooden board. If you like, add a few pomegranate seeds or a little chili to the filling. For the kids I often leave out the za'atar for sprinkling and serve the yogurt sauce on the side.

Nutrition per serving: 550 kcal · 17 g protein

MY NOTES

Ten more easy vegan dinners, free: frei-style.com/ebook