Baked Beetroot Falafel Wrap
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A vegetarian wrap with an additionnof baked beetroot falafel served with tangy tomato salsa, yogurt dip and salad.Try this resturant style colourful delicious wrap for your kids and make them forget the outside food.
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Ingredients
- For the dough: 1/2 cup wheat flour
- 1/2 cup flour
- 1/2 teaspoon Salt
- 1 teaspoon oil
- Water for kneading the dough
- For the beetroot falafel- 1 cup chickpeas boiled and cooked
- 1 beetroot
- 1 small onion finely chopped
- 1 teaspoon green chillies finely chopped
- 1 tbsp Ginger garlic paste
- 1 tbsp lemon juice
- 1 teaspoon chaat masala
- 1 teaspoon red chilli powder
- 1/2 teaspoon garam masala
- 1-2 tbsp finely chopped coriander
- White sesame seeds for coating the falafel
- Salt
- For the yogurt dip: 1 cup greek yogurt
- 1/2 cucumber finely chopped
- 2 sprig of parsley leaves
- 1 garlic clove minced
- 1/2 teaspoon lemon juice
- 1/4 teaspoon black pepper
- Salt
- For the tomato salsa: 2 tomatoes
- 1/2 onion finely chopped
- 1/2 green chilli remove the seeds
- 1 garlic clove minced
- 1/2 teaspoon lemon juice
- 1 teaspoon vinegar
- 1/4 teaspoon black pepper
- Salt
- For the Salad: 1/4 cup Shredded red cabbage
- 1/4 cup Shredded cabbage
- Few cherry tomatoes
- Few pieces of orange
- Few Pickled onion rings
- 1 cucumber chopped
- Few mint leaves
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Instructions
- For the dough- Take the ingredients of the dough in a bowl and knead a soft dough. Cover with a muslin cloth and keep aside.
- For the yogurt dip: Take all the ingredients of the yogurt dip in a bowl, mix it well and refrigerate untill not in use.
- For the tangy tomato salsa: Take a bowl, add finely chopped tomatoes, onion and green chilli. Add in lemon juice, vinegar, black pepper and salt.
- Mash the mixture with the back of the spoon and keep aside.
- For the salad: In a bowl take all the ingredients of the salad, shredded cabbage, red cabbage, chopped cucumber, cherry tomatoes, few oranges, mint leaves and pickled onions. Mix everything well. Add little chaat masala at the time of serving.
- For the beetroot falafel: Put all the ingredients except sesame seeds in a food processor and process until combined.
- Take 1-2 tbsp of the mixture and make medium sized round falafel and coat with sesame seeds.
- Place on a baking tray lined with baking paper and bake for around 30 minutes (15 on each side) in oven at 180℃.
- Assembling of the wrap: Heat tava take a small portion of the dough and roll out a roti. Cook from both the sides.
- Keep few lettuce or cabbage leaves on the roti, 2 pieces of baked beetroot falafel, add 1 tbsp of the yogurt dip along with the salad. Make it a wrap and insert a toothpick in the centre.
- Follow the same process for making rest of the wraps.
- Serve beetroot falafel wrap with yogurt dip, tangy tomato salsa and fresh salad. Enjoy!!
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This looks yummy…Very impressive recipe!