Falafel and avocado wrap

Falafel and avocado wrap

Total: 20 min. | Active: 20 min.
Nutritional value / piece: 399 kcal
, Fat: 22 g
, Carbohydrate: 35 g
, Protein: 12 g

It's very easy to make your own falafel, however if you're pushed for time, the pre-packaged variety are a great alternative. You can toss them in a salad or wrap them up neatly in a wrap. Simply add avocado and ricotta, a few toasted nuts, some sun-dried tomatoes and a handful of spinach. And in no time at all, you have a delicious, small meal.


4 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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1 avocado
1 lime, use only the juice
¼ tsp herb salt
½ tbsp olive oil
1 parcel falafel (e.g. Karma, approx. 200 g)

To fill the wraps

4 wheat tortillas
125 g ricotta
50 g leaf spinach
2 tbsp cashew nuts, halved lengthwise, toasted
2 tbsp dried tomatoes, finely chopped
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How it's done

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Remove the avocado flesh from the skin, mash with a fork, mix in the lime juice and herb salt. Heat the oil in a frying pan, fry the falafel on all sides.

To fill the wraps

Wrap the tortillas in baking parchment, warm for approx. 10 mins. in an oven preheated to 60°C. Spread the ricotta and mashed avocado over the tortillas. Top with the spinach, cashew nuts, tomatoes and falafel. Fold in the tortillas at one end, roll up tightly.

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