FALAFEL SHAWARMA
A delicious falafel wrap filled with creamy hummus, tangy pickled cabbage, and a touch of spicy chilli sauce, all tucked into soft, fluffy Khobez bread.
Ingredients
- 18 sweet potato falafel
- 6 8" Khobez bread
- 120 g houmous
- 60 g Theo's hot chilli sauce
- 250 g red cabbage, finely shredded
- 30 ml red wine vinegar
- 2 g chilli flakes
- 5 g fresh parsley, finely chopped
- 1/2 tsp salt
Instructions
- Warm the falafels in the oven at 180°C until cooked through.
- In a bowl, toss shredded red cabbage with red wine vinegar, chilli flakes, parsley, and a pinch of salt. Let it sit for 10 minutes to lightly pickle.
- Gently warm the flatbreads in the oven for 1–2 minutes until soft and pliable.
- Spread a tablespoon of houmous down the center of each Khobez. Add a portion of the cooked falafel, a spoonful of pickled cabbage, and a drizzle of minted yoghurt.
- Roll up the wrap tightly, folding in the sides to hold the fillings.