Falafel Wraps with Yogurt Mint Sauce and Pickled Vegetables

For the full experience, make this recipe with the Kenwood Recipes app.

recipe by Alice Balleux - Cheffe au Cook & Coffee

  • Time icon
    Total Time
    1hr 45mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    1444
based on 1 ratings

This recipe will be making the wraps, falafels sauce and pickled vegetables. For the pickled vegetables we have used cucumber, but you can choose red onions, carrots, cauliflower, or turnip. You will need to store them in sterilised jars. For the falafels, wash and soak the lentils and split peas in a large amount of water for 2 hours then drain. User generated recipes have not been re-tested by Kenwood.

recipe updated Oct 3, 2024

Ingredients

  • Lemon icon
    Lemon
    1
  • Garlic clove icon
    Garlic clove
    1
  • Mint leaves icon
    Mint leaves
    25 g
  • Cucumber icon
    Cucumber
    200 g
  • Red onion icon
    Red onion
    75 g
  • Garlic clove icon
    Garlic clove
    ½
  • Green chili icon
    Green chili
    ½
  • Red lentils icon
    Red lentils
    50 g
  • Split peas icon
    Split peas
    50 g
  • Carrot icon
    Carrot
    25 g
  • Mint leaves icon
    Mint leaves
    10 g
  • Greek yogurt icon
    Greek yogurt
    200 g
  • Salt icon
    Salt
    as needed
  • Ground cumin icon
    Ground cumin
    3 teaspoons
  • Mustard seeds icon
    Mustard seeds
    2 tablespoons
  • White wine vinegar icon
    White wine vinegar
    200 ml
  • Water icon
    Water
    200 g
  • Ground cumin icon
    Ground cumin
    2 tablespoons
  • Sugar icon
    Sugar
    2 teaspoons
  • Ginger icon
    Ginger
    1 teaspoon
  • All purpose flour icon
    All purpose flour
    250 g
  • Baking powder icon
    Baking powder
    6 g
  • Salt icon
    Salt
    5 g
  • Peanut oil icon
    Peanut oil
    10 g
  • 2% milk icon
    2% milk
    150 g
  • Ground turmeric icon
    Ground turmeric
    as needed
  • Grapeseed oil icon
    Grapeseed oil
    500 ml

Tools

  • kCook icon Stove
  • kCook icon Rolling pin
  • kCook icon Cooking Chef XL
  • kCook icon Cooking chef xl bowl
  • kCook icon Medium bowl
  • kCook icon Jar
  • kCook icon Lightly floured surface
  • kCook icon Frying pan
  • kCook icon Serving plate
  • kCook icon Food processor attachment

Step preview

  1. Add cucumber to the clean jars then set aside
  2. Attach the Whisk
  3. Add greek yogurt, lemon, garlic clove, mint leaves, salt and ground cumin to the Cooking Chef XL Bowl
  4. Lift the Cooking Chef head and fit the heat shield
  5. Mix with splashguard fitted - 1 min, Speed 2
  6. Transfer yogurt to medium bowl
  7. Chill in fridge until needed
  8. Clean Cooking Chef bowl
  9. Attach the Stir Tool
  10. Add mustard seeds, white wine vinegar, water, ground cumin, sugar, salt and ginger to the Cooking Chef XL Bowl
  11. Cook with splashguard fitted until boiling - 5 min, 110°C, Speed Min
  12. Pour liquid into 2 jars then set aside
  13. Clean Cooking Chef bowl
  14. Attach the Dough Tool
  15. Add all purpose flour, baking powder, salt, peanut oil and 2% milk to the Cooking Chef XL Bowl
  16. Mix with splashguard fitted - 5 min, Speed 1
  17. Mix with splashguard fitted - 5 min, Speed 2
  18. Remove the Dough Tool
  19. Prove with splashguard fitted - 5 min, 30°C, Speed OFF
  20. Transfer dough to lightly floured surface
  21. Divide into 8 equal pieces
  22. Shape into balls
  23. Let rest - 10 min
  24. Heat a clean frying pan - medium-high heat
  25. Retrieve the dough balls
  26. Roll out into a circle
  27. Transfer shaped dough to frying pan
  28. Cook each side - 30 sec
  29. Transfer tortillas to serving plate and cover
  30. Assemble the Food Processor attachment to the machine
  31. Fit the knife blade to the Food Processor bowl
  32. Add red onion, garlic clove and green chili to the Food processor attachment
  33. Attach the lid and ensure it is locked into place
  34. Pulse briefly until blended
  35. Add red lentils, split peas, carrot, mint leaves, ground cumin, ground turmeric and salt to the Food processor attachment
  36. Blend until combined
  37. Remove the attachment from the machine and set aside
  38. Add grapeseed oil to the Cooking Chef XL Bowl
  39. Heat with splashguard fitted - 10 min, 180°C, Speed OFF
  40. Take two tablespoons of falafel mixture
  41. Transfer balls to Cooking Chef XL Bowl
  42. Cook with splashguard fitted - 5 min, 180°C, Speed OFF
  43. Use a slotted spoon to remove the falafels
  44. Add yogurt to tortillas
  45. Fill with falafels
  46. Top tortillas with vegetables
  47. Serve
Open in app

With the Kenwood World app and a connected kCook Multi, you can create this dish in your own kitchen with ease.

Find out more Open in app