Lavash Wrap with Persian Falafels Vegan recipe

Lavash Wrap with Persian Falafels

Prep 25 mins
Cook 15 mins
Serves 4

Tickle those taste buds with this quick and easy recipe! It’s a real crowd pleaser its blend of homemade sundried tomato humous, our Persian falafels, salad and yoghurt dressing.

Persian Falafels Find out more

Ingredients

For the hummus:
400g tin of chickpeas, drained and rinsed
100g sundried tomatoes, drained of oil
3 tbsp of oil from the sundried tomatoes, or extra virgin olive oil
1 tbsp lemon juice
1 clove of garlic
Salt and pepper to taste

For the salad:
10 cherry tomatoes, quartered
1/3 of a cucumber, chopped
½ small red onion, finely sliced
½ avocado, chopped
20 g rocket
1 tbsp lemon juice
1 tsp sumac
¼ tsp salt
¼ tsp ground black pepper

For the lemon, tahini and mint dressing:
60g plain non-dairy yoghurt
2 tbsp tahini
1 tbsp lemon juice
2 tbsp water
10 g mint, finely chopped
Salt and pepper to taste

To serve:
1 pack of Cauldron Persian Falafels
4 flatbreads

Method

  1. To make the hummus, place the chickpeas, sundried tomatoes, oil, lemon juice and garlic in a food processor and pulse until smooth. Season to taste and set aside.
  2. To make the salad, combine all ingredients in a bowl and toss together until the salad is evenly coated with the sumac and lemon juice.
  3. To make the dressing, combine all ingredients and mix well. Set aside.
  4. Remove the Cauldron Persian Falafels from their packaging and cook according to pack instructions.
  5. Place a large frying pan on a medium heat and place each flatbread in the pan for 5-10 seconds on each side to heat through.
  6. To serve, spread each flatbread with the sundried tomato humous, then top with the salad, falafels and yoghurt dressing. Roll to serve.