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Spinach & Chickpea Falafel Wrap with Beetroot

A healthy and mouthwatering wrap, perfect for lunch or dinner.



  • 8 large or 12 small spinach falafel homemade or shop bought


For the Kale Slaw Salad:

  • 150g Fresh Curly Kale
  • 100g White Cabbage
  • 100g Beetroot hummus
  • 60g Red Onions
  • 60g Carrot
  • 50g Baby spinach leaves
  • 50g Watercress
  • 1/2tsp Creamed Horseradish


  • 4 each Khobez bread or any flat bread


For the dressing:

  • 5ml Apple Cider Vinegar
  • Crushed Garlic Clove
  • 1tsp Caster Sugar
  • 80ml Soy Yoghurt
  • Pinch Chilli Flakes
  • Salt and Pepper




Garnish - Oven baked kale crisps

  • Take a handful of kale. Remove stalks, wash and remove excess water.
  • Pick into small pieces and massage in a tablespoon of rapeseed oil,  a twist of sea salt and a pinch of chilli flakes.
  • Place on a baking tray and pop into a preheated oven 120C for 15-20 mins until crisp. Watch carefully as they burn easily. Remove and set aside. 


Basic Prep

  • Wash the kale. Remove and slice the stalks, shred the green leaves, spinach and cabbage.
  • Peel and finely slice the carrot and red onion
  • Pick, wash and roughly chop the watercress
  • Mix the hummus and horseradish together
  • Mix all dressing ingredients, whisking to combine



  • Cook or reheat the Falafel and set to one side.
  • Combine the kaleslaw ingredients. Add dressing and mix well. Refrigerate for at least an hour or overnight.
  • To make a wrap, lightly warm the flatbread, add kale slaw, add falafel, top with beetroot hummus, krispy kale and fold tightly. Cut in half and serve.  

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