Beetroot Falafel Avocado Wraps

Name: Beetroot Falafel Avocado Wraps
Prep time: 45 min
Cook time: 30 min
Total time: 75 min
Yield: 4
Cuisine: British
Ingredients: 1 Packet BFree Avocado Wraps*; 1 tin chickpea rinsed and drained; 2 ready cooked beetroots (unsweetened and vinegar free kind); ¼ cup chickpea/gram flour*; 1 tsp ground cumin; 1 tsp ground coriander; Small handful of coriander leaves roughly chopped; A small handful parsley leaves roughly chopped; 1 garlic clove roughly chopped; 1 tsp sea salt; Freshly ground black pepper; Hummus; Cucumber; Avocado; Coriander; Green chilli; Raw sliced beetroot; Sesame seeds; Pickled red cabbage*

This beetroot and falafel avocado wrap recipe is deliciously gluten free. The perfect lunch idea that is packed full of amazing fresh and colourful ingredients. The wraps are super soft, only 107 calories per wrap and gluten, wheat and dairy free. Whether you are dining al desko or al fresco you will not be disappointed.

Credited to: BFree

Kcal:

Difficulty: Pretty easy

Serves 4

45 mins prep

30 mins cooking time

Ingredients

1 Packet BFree Avocado Wraps*
1 tin chickpea rinsed and drained
2 ready cooked beetroots (unsweetened and vinegar free kind)
¼ cup chickpea/gram flour*
1 tsp ground cumin
1 tsp ground coriander
Small handful of coriander leaves roughly chopped
A small handful parsley leaves roughly chopped
1 garlic clove roughly chopped
1 tsp sea salt
Freshly ground black pepper

To Serve

Hummus
Cucumber
Avocado
Coriander
Green chilli
Raw sliced beetroot
Sesame seeds
Pickled red cabbage*

Notes: * Search for suitable products on our Food and Drink service

Method

Combine all the ingredients in a bowl and using a stick blender pulse until combined, but not completely pureed, chunky bits are good. This can also be done in a regular food processor.
If the mix is a little wet add a touch more chickpea flour to firm it up.
Cover and place in the fridge for at least 30 minute or until ready to cook.
Pre heat the oven to 180C Fan.
Line a baking tray with parchment.
I like to use two dessert spoons to scoop and shape my falafel, but you can use a small ice cream scope, make mounds, or wet your hands and form into rough balls. You should make 12 falafels.
Place on the baking tray and into the preheated oven for 20-30 minutes, until crisp on the outside and cooked through.
Warm the wraps slightly and spread with hummus, top each with 3 falafels, and your choice of salad garnishes. Avocado, green chillies, coriander, raw sliced beetroot, sesame seeds and cucumber great options.