Make a dressing with the houmous, mayonnaise, yoghurt, maple syrup and lemon juice. Season with salt and pepper to taste, and finish with chopped coriander.

Quickly blanch the kale in boiling water. Drain off the boiling water and wash the kale in cold water straight away. Leave to drain.

Roast the pine nuts in a pan and put them to one side. Then quickly fry the falafel in low-fat oil. Drain on kitchen paper.

Put a handful of kale on the wrap, followed by the cherry tomatoes, radishes, spring onion, falafel and pine nuts. Add the dressing on top and roll the wrap up tightly.