Whole wheat wrap with falafel and baby kale
4 pers


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.

Baby kale can easily be replaced with other leaf vegetables such as broad-leaved endive, lettuce or spinach.
other | lunch | tortilla wraps


400g falafel

200g baby kale

250g cherry tomatoes, halved

some radishes, cut into disks

4 tablespoons pine nuts

1/4 cup fresh coriander

1/4 cup spring onion, cut into rings

1 tablespoon lemon juice

4 tablespoons houmous

2 tablespoons mayonnaise

2 tablespoons yoghurt

1 tablespoon maple syrup

4 Poco Loco whole wheat wraps