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Red lentil falafel wrap

Serves   4
Prep time: 15 mins
Cooking time: 20 mins

Red lentils, a softer variety of lentils, are perfect for making into falafels.

This recipe is part of a meal plan - see how you can get 5 recipes for 4 for under $100.

Red lentil falafel wrap

Ingredients

Method

Ingredients

  • 350g (just under 2 cups) red split lentils*, soaked overnight  
  • 1 onion*, roughly chopped or grated (if not using a food processor) 
  • 3 cloves garlic, grated or 1 ½ teaspoons minced garlic 
  • 3 tablespoons oil 
  • 1 teaspoon ground cumin 
  • 1 teaspoon ground coriander 
  • 1 ¼ teaspoon salt 
  • 5 tablespoons plain flour 
  • 1 teaspoon baking powder 
  • 6 pack wraps  
  • ½ cos lettuce or fresh cut lettuce*, sliced  
  • ½ bunch curly kale*, washed and cut into smaller pieces 
  • 1 beetroot*, grated 
  • 1 carrot*, grated 
  • Zest and juice of 1 lemon* 
  • 150g-200g Hummus or tzatziki sauce

Method

  1. Heat oven to 200C bake or 180C fan bake and prepare a baking tray by greasing it with oil or use a baking mat.  
  2. If using a food processor, pulse lentils until it begins to break down. Add onion, garlic, oil, cumin, coriander, salt, flour, and baking powder. Blend until it comes together and it is almost smooth, taking care not to over blend.  Note: Use a potato masher if you don’t have a food processor and follow the same steps as above.  
  3. Roll into golf ball sized balls and place on the baking tray. Bake for 20 minutes or until brown and crisp on the outside, turning after about 15 minutes.  
  4. Heat the wrap or pita according to package instructions. Combine lettuce, kale, beetroot, and carrot in a bowl, toss with zest and lemon juice. Spread wrap with hummus or tzatziki sauce, add salad filling, and falafel. Serve.  

Tip: The lentil falafel can be made ahead, stored in the freezer and reheated when you are ready to use them.  

Leftovers: Eat for lunch the next day.