These clever beetroot falafel wraps are great for lunch boxes or an easy midweek dinner. Best of all, they’re packed with goodness!
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Preheat oven to 200°C. Line a baking tray with baking paper. Combine onion, vinegar and sugar in a small bowl. Season. Set aside for 30 mins to soften.
Meanwhile, heat oil in a frying pan over medium heat. Add chopped onion and cook, stirring, for 5 mins or until onion softens. Add cumin and coriander and cook for 1 min or until aromatic.
Coarsely grate three-quarters of the beetroot. Cut remaining beetroot into matchsticks. Place the chopped onion mixture, grated beetroot, chickpeas, breadcrumbs, egg and tahini in a food processor. Season. Process until mixture is smooth and well combined.
Roll 1-tbs portions of the beetroot mixture into balls and place on the lined tray. Sprinkle with sesame seeds. Lightly spray with olive oil spray. Bake, turning occasionally, for 20 mins or until crisp and heated through.
Divide the wraps among serving plates. Spread with garlic dip or hommus. Top with lettuce, beetroot matchsticks, pickled onion mixture and beetroot falafel.