Felafel Wraps

I love good felafel and am always excited if we go out and that is one of the choices.

Here's a recipe I found in the Woolies monthly magazine and I love playing around with recipes to make it your very own...

Serves: 4

Ingredients:

2 cups of self-raising flour

1¾ cups plant-based natural yoghurt

½ cup extra virgin olive oil

Mushrooms (about 500g) thickly sliced

2 x garlic cloves

225g pack Yumi's Classic Felafel

Mixed leaf salad

10 x cherry tomatoes quartered

½ a small bunch of mint, leaves picked

1 small red onion, thinly sliced

Method:

1. Place the flour and the yoghurt in a large bowl and combine to form a soft dough adding a little extra yoghurt if needed. Divide the dough into 4 equal portions and on a lightly floured surface roll a portion into a 20cm oval. Repeat with each portion.

2. Heat 1 tbsp oil in a large frying pan over med-high heat. Add a dough portion and cook for 1 minute each side or until cooked and golden. Transfer to a plate and repeat with the remain dough along with adding more oil in between cooking.

3. Add remaining oil to the pan, heat and add the mushrooms and cook for 2-3 minutes or until starting to soften. Add the garlic and cook for a further 2 minutes or until tender. Transfer to a bowl. Add the felafel to the pan and cook for about 2 minutes until heated through and break them in half.

4. Spread the wrap with some yoghurt and top half of the wrap with salad leaves, tomatoes, onion, mint, felafel and mushrooms. Season with ground black pepper. Fold wrap and enjoy!

   
   

   Just FYI I would try using a little less yoghurt to begin with when mixing the dough and add more as you need. I used the whole amount and it was very sticky but also very yummy when they were cooked.