Pa'lais star
Pa’lais Garlic & Fine Herbs
25 min
25 min
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.
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
