Raw Falafel & Hummus Wrap with Mediterranean Roasted Vegetables
- Number of Servings: 6
Ingredients
For the tortilla3c peeled courgette (zucchini)3T olive oil2t lemon juicePinch cayenne1t ground coriander1/2t salt1/2c flax mealFor the falafel1c pumpkin seeds2T fresh dill, finely chopped1t ground coriander2t cumin8 sun-dried tomato halves, soaked for 1 to 2 hours and then chopped3T fresh coriander (cilantro)1 clove garlic2 shallots1/4c olives, stones removed2t oreganoPinch cayennePinch pepper1/2t salt1T lemon juiceFor the hummus1/2c mac nuts3T lemon juice3T tahini1/4t salt1/4c waterOptional “roasted” Mediterranean vegetables1/2c courgette (zucchini), sliced1 red bell pepper, sliced thin1/2 a medium red onion, sliced1/2c fresh tomatoes, sliced3T olive oil1T lemon juice1/4t salt
For the tortilla:
Blend all ingredients in a high-speed blender until smooth. Add flax meal and blend again until smooth. Pour mixture onto 2 dehydrator sheets and spread evenly into a circle on each.
Dehydrate for 8 hours at 105 degrees F, or until able to peel of the sheet. Once the dehydrator sheets are removed, return to the dehydrator for 30 - 60 mins, until both sides are dry to the touch but still pliable.
For the Falafel:
Process all ingredients in a food processor until thoroughly mixed. Form into Falafel and dehydrate on a Paraflexx sheet at 105 degrees F for 6 - 8 hours.
For the hummus:
Blend all ingredients in a high-power blender until smooth.
Optional “roasted” Mediterranean vegetables:
Marinate all ingredients for a couple of hours, then place on a dehydrator sheet and dehydrate at 105 degrees F for 1-2 hours, until soft. You could just miss out the marinating & dehydrating part of this recipe to save time, and eat the veg crispy.
To assemble
Start by arranging a selection of your favourite salad leaves at the bottom of the tortilla, so it covers half the tortilla, leaving a small gap at the bottom.
Arrange the vegetables in a line along the salad leaves.
Place 3 - 4 falafel along the top of the vegetables.
On top of the falafel, spoon over a generous helping of the hummus.
Fold up the left and right hand sides of the tortilla.
The bring the bottom of the tortilla up over the 2 sides that have already been folded up.
Using your thumbs, and keeping the sides and bottom rolled up, roll over the main part of the wrap towards the top so it starts to form the wrap and keep everything tightly packed together.
Once completely rolled, cut at a diagonal with a sharp knife.
Number of Servings: 6
Recipe submitted by SparkPeople user BIPOLARPRINCESS.
Blend all ingredients in a high-speed blender until smooth. Add flax meal and blend again until smooth. Pour mixture onto 2 dehydrator sheets and spread evenly into a circle on each.
Dehydrate for 8 hours at 105 degrees F, or until able to peel of the sheet. Once the dehydrator sheets are removed, return to the dehydrator for 30 - 60 mins, until both sides are dry to the touch but still pliable.
For the Falafel:
Process all ingredients in a food processor until thoroughly mixed. Form into Falafel and dehydrate on a Paraflexx sheet at 105 degrees F for 6 - 8 hours.
For the hummus:
Blend all ingredients in a high-power blender until smooth.
Optional “roasted” Mediterranean vegetables:
Marinate all ingredients for a couple of hours, then place on a dehydrator sheet and dehydrate at 105 degrees F for 1-2 hours, until soft. You could just miss out the marinating & dehydrating part of this recipe to save time, and eat the veg crispy.
To assemble
Start by arranging a selection of your favourite salad leaves at the bottom of the tortilla, so it covers half the tortilla, leaving a small gap at the bottom.
Arrange the vegetables in a line along the salad leaves.
Place 3 - 4 falafel along the top of the vegetables.
On top of the falafel, spoon over a generous helping of the hummus.
Fold up the left and right hand sides of the tortilla.
The bring the bottom of the tortilla up over the 2 sides that have already been folded up.
Using your thumbs, and keeping the sides and bottom rolled up, roll over the main part of the wrap towards the top so it starts to form the wrap and keep everything tightly packed together.
Once completely rolled, cut at a diagonal with a sharp knife.
Number of Servings: 6
Recipe submitted by SparkPeople user BIPOLARPRINCESS.
Nutritional Info Amount Per Serving
- Calories: 359.1
- Total Fat: 28.8 g
- Cholesterol: 0.0 mg
- Sodium: 171.7 mg
- Total Carbs: 22.4 g
- Dietary Fiber: 6.3 g
- Protein: 8.5 g
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