Falafel and Vegan Nduja Wraps
with Spiced Chips and Salad
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
450 grams
Potatoes
125 grams
Baby Plum Tomatoes
1 unit(s)
Baby Gem Lettuce
12 milliliter(s)
Red Wine Vinegar
(Contains Sulphites)
½ sachet(s)
Vegan ‘Nduja
15 grams
Honey
64 grams
Mayonnaise
(Contains Egg, Mustard)
171 grams
Ready to Eat Falafels
4 unit(s)
Plain Taco Tortillas
(Contains Cereals containing gluten)
50 grams
Greek Style Salad Cheese
(Contains Milk)
1 sachet(s)
Crispy Onions
(Contains Cereals containing gluten)
Not included in your delivery
1 tsp
Sugar for the Dressing
1 tbsp
Olive Oil for the Dressing
1 tbsp
Water
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).
Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.
Meanwhile, halve the baby plum tomatoes.
Trim the baby gem, halve lengthways, then thinly slice.
In a large bowl, combine the red wine vinegar, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper.
Pop your tomatoes into the bowl and toss through the dressing. Set aside for later.
In a small bowl, combine the vegan nduja (see ingredients for amount. Use less if you don't like heat, it's spicy!), mayonnaise, honey and water (see pantry for amount).
Season with salt and pepper. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.
When the chips have about 10 mins remaining, place the falafels onto a lined baking tray and bake on the middle shelf until golden brown, 5-8 mins.
A couple mins before the falafels are ready pop your tortillas (see ingredients for amount) onto the falafel tray to warm through, 1-2 mins.
Just before everything is ready, toss the baby gem through the tomatoes and dressing.
Lay the tortillas on your plates (2 per person).
Top with the falafels and some of the salad. Drizzle over the hot honey vegan nduja mayo and crumble over the cheese. Sprinkle the crispy onions over to finish.
Serve the tacos with the chips and any remaining salad on the side.
Enjoy!
