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Baked Beetroot Falafel Wrap

Aug-13-2017
Prabhleen Kaur
25 minutes
Prep Time
45 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Baked Beetroot Falafel Wrap RECIPE

A wrap with baked beetroot falafel served with tangy tomato salsa, yogurt dip and salad.

Recipe Tags

  • Veg
  • Medium
  • Dinner Party
  • Baking
  • Main Dish

Ingredients Serving: 4

  1. For the dough: 1/2 cup Wheat flour
  2. 1/2 cup all purpose flour
  3. 1/2 tsp Salt
  4. 1 tbsp oil
  5. Water as required
  6. For falafel: 1 cup chickpeas cooked
  7. 1 large beetroot
  8. 1/4 cup finely chopped onion
  9. 1 tbsp finely chopped green chilies
  10. 1 tbsp ginger garlic paste
  11. 1 tbsp lemon juice
  12. 1 tsp chaat masala
  13. 1 tsp Roasted Cumin Powder
  14. 1/2 tsp garam masala
  15. Salt to taste
  16. White sesame seeds for coating
  17. OIL FOR BRUSHING
  18. For yogurt dip: 1 cup greek yogurt
  19. 1/2 english cucumber finely chopped
  20. 2 sprig parsley leaves
  21. 1 garlic clove minced
  22. 1 tbsp lemon juice
  23. 1 /4 tsp black pepper powder
  24. Salt to taste
  25. For salsa: 2 large tomatoes
  26. 1 small onion finely chopped
  27. 1/2 green chilli finely chopped
  28. 1-2 garlic cloves minced
  29. 1 tbsp lemon juice
  30. 1/4 tsp black pepper powder
  31. Salt to taste
  32. For salad: 1/2 cup shredded cabbage
  33. 1/4 cup shredded red cabbage
  34. 4-5 cherry tomatoes
  35. Few pieces of orange
  36. 1/4 cup pickled onion rings
  37. 1/2 english cucumber chopped
  38. Few mint leaves

Instructions

  1. For the dough- In a mixing bowl take wheat flour, flour, salt, oil and knead a soft dough by adding water as required.
  2. Cover the dough with a muslin cloth and keep aside.
  3. For falafel: In a food processor take cooked chickpeas, beetroot, finely chopped onions, green chilli, ginger garlic paste, lemon juice, garam masala, cumin powder, chaat masala, salt and process untill well combined.
  4. Take out the mixture on a plate.
  5. Take 1-2 tbsp of the mixture and make medium sized round falafel.
  6. Gently brush the falafel with some oil and coat with some sesame seeds.
  7. Place on a baking tray lined with parchment paper and bake for around 30 minutes (15 on each side) in oven at 180℃.
  8. Meanwhile prepare the yogurt dip, salsa and salad.
  9. For Yogurt dip: In a bowl take greek yogurt, finely chopped cucumber, minced garlic, lemon juice, salt, pepper and parsley leaves.
  10. Mix everything well and keep aside.
  11. For Salsa: In a bowl, add finely chopped tomatoes, onion and green chillies.
  12. Add in lemon juice, black pepper, salt and mix everything well and keep aside.
  13. For 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.
  14. Making the wrap: Take a medium ball sized portion of the dough.
  15. Roll it out into 6" diameter with rolling pin.
  16. Heat tawa, cook the chapati nicely from both the sides.
  17. Keep few lettuce or cabbage leaves on the roti along with 2 pieces of baked beetroot falafel.
  18. Add 1 tbsp of the yogurt dip from top along with some pickled onions, oranges and cherry tomatoes.
  19. Roll the roti from one side to another and insert a toothpick in the center.
  20. Follow the same process for making rest of the beetroot falafel wraps.
  21. Serve with yogurt dip, salsa and salad.

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