Falafel Flatbread Wraps with a Vegan Mayo Dressing
By Hellmann's
Published on 11 August 2021
Delicious baked falafels accompany fresh salad and
pickled onions in a pillowy flatbread, dressed with a punchy, harissa and vegan
mayonnaise dressing. Time and servings
50 minsTotal time
4Servings
20 minsPrep time
30 minsCooking time
Ingredients
- 2 slices of stale bread
- 2 tins of chickpeas, Drained of all liquid & rinsed
- 1 red onion, diced
- 1 bunch of flat leaf parsley
- 1 lemon, juiced
- 4 tablespoons of tahini paste
- 1 tsp of sumac
- 1 pinch of salt
- 1 pinch of coarse ground black pepper
- 2 tablespoons of olive oil
- 12 tablespoons of hellmann's vegan mayonnaise
- 3 tablespoons of harissa paste
- 2 cos lettuce hearts, Leaves picked, washed and chopped roughly
- 0.5 cucumber, peeled into ribbons
- 4 sprigs of fresh mint, freshly sliced
- 1 red onion, finely sliced
- 200 ml of white wine vinegar
- 2 tablespoons of icing sugar
- 2 tablespoons of salt
- 4 vegan flatbreads
Method
Step 1
Preheat the oven to 200c / 180c (fan).Step 2
Add a 2 slices of stale bread to a food processor and blitz into fine crumbs. To this, add the chickpeas, diced red onion, parsley, lemon juice, tahini, sumac, salt and pepper. Blitz into a thick paste.Step 3
Use a medium sized ice cream scoop to shape bite-sized falafel balls, then lay these out on a parchment lined baking tray. You should get roughly 20 falafels from the mixture. Brush each falafel with a little olive oil and bake in the oven for 30 minutes.Step 4
Meanwhile, prepare the rest of your salad ingredients. Add your sliced red onion to a bowl and pour over 200ml of white wine vinegar to cover, then stir in the icing sugar and salt. Cover and set aside for at least 20 minutes, to pickle, then drain and rinse with a little cold water.Step 5
In a bowl, combine Hellmann’s Vegan Mayonnaise with harissa paste.Step 6
Warm your flatbreads in the oven, then spread each with some harissa-mayo and top with your sliced cos lettuce, ribboned cucumber and baked falafels. Spoon more of the vegan harissa-mayo over your falafels.Step 7
Garnish with the pickled onion, chopped mint and a generous pinch of sumac, then roll up your flatbreads and enjoy.