Baked Beetroot Falafel Wrap
About Baked Beetroot Falafel Wrap
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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Recipe Time & More
Ingredients
- 1/2 cup whole wheat flour (or dough for the dough)
- 1/2 cup Flour
- 1/2 tsp Salt (or as per taste)
- 1 tsp Oil
- Water (or dough for kneading the dough)
- 1 cup Chickpeas (or beetroot for the beetroot falafel boiled and cooked)
- 1 Beetroot
- 1 Onion (finely chopped)
- 1 tsp Green Chillies (finely chopped)
- 1 tbsp Ginger Garlic Paste
- 1 tbsp Lemon Juice
- 1 tsp Chaat Masala
- 1 tsp red chili powder
- 1/2 tsp Garam Masala
- 1-2 tbsp Coriander (finely chopped)
- White Sesame Seeds (or coating for coating the falafel)
- 1-2 tsp Salt (or as per taste)
- 1 cup Greek Yogurt (or dip, or yogurt for the dip yogurt)
- 1/2 Cucumber (finely chopped)
- 2 sprig Parsley
- 1 clove Garlic (minced)
- 1/2 tsp Lemon Juice
- 1/4 tsp Black Pepper
- 1-2 tsp Salt (or as per taste)
- 2 Tomato (or tomato, or salsa for the tomato salsa)
- 1/2 Onion (finely chopped)
- 1/2 Green Chillies (remove the seeds)
- 1 clove Garlic (minced)
- 1/2 tsp Lemon Juice
- 1 tsp Vinegar
- 1/4 tsp Black Pepper
- 1-2 tsp Salt (or as per taste)
- 1/4 cup Red Cabbage (for the salad shredded)
- 1/4 cup Cabbage (shredded)
- 1-2 Cherry Tomato
- 1-2 piece Orange
- 1-2 Onion (pickled rings)
- 1 Cucumber (chopped)
- 1-2 leaves Mint
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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!!
Tried this recipe?Mention @plattershare or tag #plattershare!
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Prabhleen Kaur
Articles: 605 Comments
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Absolutely delicious! Can’t wait to try it.
I’m excited to try this recipe!
This is wonderful! Can’t wait to taste it.
This looks yummy…Very impressive recipe!
I’m excited to try this recipe!