| | Falafel kale wraps
Falafel kale wraps
Falafel kale wraps 4.3-5 9
  • Calories: 1300 kj
  • Fat: 7g
  • Carbohydrates: 10g

How to Make:

  1. Place the yoghurt, tahini, turmeric and cayenne pepper in a bowl. Gradually whisk in the lemon juice. Season.
  2. Place the kale leaves in a large heatproof bowl and cover with boiling water. Set aside for 30 seconds. Drain and refresh in a bowl of iced water. Drain and pat dry.
  3. Heat falafels following packet instructions until warm. Top kale leaves with carrot, radish and onion. Top each with 2 falafel, flattening slightly. Drizzle with the yoghurt sauce and sprinkle with sesame seeds. Roll up to enclose and serve.
Time for preparing:
5 min.


  • 2 tablespoons plain yoghurt
  • 1 tablespoon tahini
  • 1/2 teaspoon ground turmeric
  • Pinch of cayenne pepper
  • 60ml (1/4 cup) fresh lemon juice
  • 6 large Tuscan kale (cavolo nero) leaves, ends trimmed
  • 12 ready-made falafels
  • Carrot, cut into matchsticks
  • Radish, cut into matchsticks
  • Red onion, thinly sliced
  • Sesame seeds, toasted, to serve