Recipe from Chef Klaudia Weixelbaumer, courtesy of UCOOK
Wrap up a hard days work with this tasty Israeli falafel, tomato salad & cottage cheese roll up. Fun to make and even more fun to eat, perfect for meat-free days.
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|Falafel||SERV 1||SERV 2||SERV 4|
|Sliced red cabbage||80g||150g||250g|
|Smooth cottage cheese||80g||160g||320g|
Cooking oil (from your pantry)
Olive oil & balsamic vinegar (from your pantry)
Salt & pepper (from your pantry)
Kitchen towel (from your pantry)
Zest up some lemon. Rinse and roughly chop the coriander. De-seed and finely slice your chilli.
For the falafel, drain the chickpeas and pat dry with kitchen towel. You want to remove as much moisture as possible. Tip into a your blender, along with the 5 spice, chilli (to your heat preference), flour, half your coriander (reserving half for your salsa), salt, pepper and a (generous) pinch lemon zest. Blitz until smooth. If too dry, add a light drizzle of olive oil and blend in. Repeat until the consistency is right to mould. Be careful that it doesn’t go too runny!
Scrape out the mixture and use clean, wet hands to divide and shape it into flat disc-shaped patties/falafels (about 3-4 per person at about 1.5cm thick). Place a pan over a medium heat with a glug of cooking oil. When hot, add the falafels and cook until golden and crispy on both sides, about 3-5 minutes per side. Depending on the size of your pan you may need to do this in batches. Remove from the heat when done.
In the meantime, slice up the tomato and finely slice up the spring onion. Place in a bowl along with the other half of the coriander, the sliced red cabbage, a drizzle of olive oil, some fresh lemon and some salt and pepper. Stir to combine and set aside until serving.
Place a further pan over a low-medium heat. Pop the tortilla/s in (one by one) and toast them for about 30-45 seconds on each side until golden.
Layer each tortilla with cottage cheese, falafel and some crunchy salad. And…. that’s a wrap! Enjoy!
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