The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Moroccan-spiced Falafel Wraps with Cabbage Slaw
We're making your favourite late-night treat mindful. Falafels roasted till crispy and piping hot. A crunchy cabbage slaw and zingy tomato salad. Dollop over yoghurt and rose harissa. Tie it all together in a wrap infused with vibrant turmeric.
Prep in 10
2/3 daily fibre
5 of 5 a day
Low sat fat
Serving size
Ingredients
- 0.5 tsp turmeric (use half)
- 1 handful of fresh flat-leaf parsley
- 2 tsp rose harissa paste (Rehydrated red peppers, sunflower oil, Spice Mix with Rose Petals, Garlic, Salt, Acidity Regulator: citric Acid)
- 1 pepper
- 1 red cabbage
- 1 tbsp red wine vinegar
- 4 spring onion
- 110g baby plum tomatoes
- 1 unwaxed lemon
- 8 tbsp buckwheat flour
- 80g almond yoghurt (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
- 1 handful of fresh mint
- 1 shallot
- 9 Moroccan falafels with sweet dates, lemon & parsley (Chickpeas (39%) (Water, Chickpeas), Cauliflower, Onion, Dates (9%), Rapeseed Oil, Potato Flake, Sweet Potato, Dried Red Pepper (3%), Garlic Puree (Water, Garlic Granules), Coriander, Lemon Juice Concentrate, Salt, Parsley, Raising Agent (Sodium Bicarbonate), Ground Coriander, Ground Paprika, Ground Cumin, Ground Cinnamon, Mint, Ground Black Pepper, Chilli Flake.)
Nutritional Information
Calories: 536
Protein: 16g
Carbs: 68g
Fat: 21g
Moroccan-spiced Falafel Wraps with Cabbage Slaw
We're making your favourite late-night treat mindful. Falafels roasted till crispy and piping hot. A crunchy cabbage slaw and zingy tomato salad. Dollop over yoghurt and rose harissa. Tie it all together in a wrap infused with vibrant turmeric.
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Cooking Instructions
- Preheat the oven to 220C / fan 200C / gas mark 8. Trim and finely slice the cabbage. Place into a bowl with the vinegar and a pinch of sea salt. Mix and set aside.
- Halve the tomatoes. Thinly slice the shallot. Finely chop the coriander. Zest and quarter the lemon. Place the tomatoes, shallot, half the coriander, lemon zest, and juice from 2 lemon wedges into a bowl. Season with sea salt, mix and set aside. Pick the mint from their stalks and finely chop.
- Slice the pepper into large squares. Quarter the spring onions. Place the falafel onto a lined baking tray and bake for 8-10 mins, until golden and cooked through.
- Meanwhile, make the wraps. In a bowl, combine flour, turmeric, mint, remaining coriander, 1 tsp oil, and a pinch of sea salt and black pepper. Slowly mix in 220ml cold water to form a smooth batter.
- Heat a large frying pan with 1 tsp oil on medium heat. Add half the batter and swirl around the pan to create an even layer. Cook for 3 mins, on each side, until golden. Repeat with the remaining batter. Add another 1 tsp oil to the pan, then add the pepper and spring onion. Cook for 3-5 mins, until golden brown.
- Serve the wraps on plates with the cabbage, tomato salad, veg, and falafels. Dot the yoghurt and drizzle over the harissa. Sprinkle with remaining mint and serve with remaining lemon wedges.
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