Name: Cauliflower falafel wraps with beetroot hummus recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 1
Ingredients: 500g packet Lebanese bread rounds; 700g cauliflower, cut into florets; 2 eggs; 62.50 ml roasted almond kernels; 82.50 ml grated tasty cheese; 1 large zucchini, cut into batons; Olive oil spray; 62.50 ml plain Greek-style yoghurt; 1 tsp harissa paste; 200g tub beetroot hummus dip

Cauliflower falafel wraps with beetroot hummus recipe

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Prep Time:
20 minutes

Cook Time:
30 minutes

Total Time:
50 minutes

Veggie-packed homemade falafel wraps, budget-friendly at $3.71 per serving.

Ingredients:

500g packet Lebanese bread rounds
700g cauliflower, cut into florets
2 eggs
62.50 ml roasted almond kernels
82.50 ml grated tasty cheese
1 large zucchini, cut into batons
62.50 ml plain Greek-style yoghurt
1 tsp harissa paste
200g tub beetroot hummus dip

Instructions:

Preheat your oven to 180C (160C fan-forced) and line a large baking tray with parchment paper.
Tear 1 1/2 Lebanese bread rounds into small pieces. Process cauliflower until finely chopped. Add eggs, almonds, cheese, and torn bread. Pulse to combine. Season with salt and pepper. Roll into 12 balls using 2 tablespoons of mixture each. Place on tray with zucchini, spray with oil, then bake for 25 to 30 minutes until golden brown.
In a small bowl, mix yoghurt and harissa for a marbled effect. Spread hummus on each Lebanese bread. Top with salad leaves, zucchini, onion, and 3 falafels. Add a dollop of the yoghurt mixture. Sprinkle with coriander, wrap, and serve immediately.

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