Lactose free Soy free Vegan Vegetarian
cooking time

25 min

difficulty 1
cooking time

25 min

difficulty 1
Lactose free Soy free Vegan Vegetarian

Falafel wraps with roasted carrot-beet salad and pickles

Falafel wraps with roasted carrot-beet salad and pickles

Step 1

Preheat the oven to 200° on convection heat.

Step 2

Mix the onion with vinegar and a good pinch of salt. Put in the fridge.

Step 3

Mix the carrot and beetroot with olive oil, pepper and salt. Place in the oven and bake for 20 minutes.

Step 4

Fry the falafels warm & crispy in a pan with some oil, over medium heat. Remove from pan and cook wraps for 30 seconds on each side, until they begin to color and puff.

Step 5

Mix the beetroot and carrot with the spring onion and half of the flat-leaf parsley.

Step 6

Spread a generous spoonful of Pa’lais Garlic & Fine herbs over the wrap. Add a handful of leafy greens and the pickles along with the falafels and the beetroot salad. Finish with a lick of oil, salt and pepper and the remaining flat-leaf parsley.

Tip 1

Also delicious with vegan chicken pieces instead of falafel.

Tip 2

Replace the carrot with parsnip and the beetroot with pumpkin for an autumnal version.

Pa'lais star

Pa’lais Garlic & Fine Herbs

Ingredients

1 red onion, cut in half rings

2 tablespoons wine vinegar or apple cider vinegar

2 carrots, sliced diagonally

1 beetroot, peeled and cut into wedges

200 grams falafels

1 bunch flat-leaf parsley, roughly chopped

2 medium wraps

2 spring onions, finely chopped

1 jar of Pa’lais Garlic & Fine Herbs

2 handfuls of leafy greens

Olive oil, pepper and salt

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