Add some feta and shredded cabbage or iceberg lettuce to the table to amp up the fillings for a crowd.
4 store-bought roti
2 medium carrots, julienned
½ cup apple cider vinegar
¼ cup water
1 teaspoon raw sugar
1 teaspoon red pepper flakes (optional)
½ cup good-quality mayonnaise
1 teaspoon smoked paprika
1 teaspoon lemon juice
1 teaspoon cracked black pepper
400-gram tub falafel mix
finely grated zest 1 lemon
extra virgin olive oil for frying
½ cup mint leaves, to serve
Preheat oven to 120°C fan bake.
Put the roti between two lined baking trays and place in the oven to warm for 15 minutes.
Pickles: Place the carrots in a jar or non-reactive bowl. Whisk together the vinegar, water, sugar and red pepper flakes and pour over carrots. Cover and place in the refrigerator until ready to use, stirring occasionally.
Mayo: Whisk the mayonnaise, paprika, lemon juice and cracked pepper together then refrigerate until ready to serve.
Falafel: Place the falafel mix and lemon zest in a bowl and stir to combine. Using your hands, roll falafel into small balls. Heat 3cm oil in a sauté pan over a medium heat. Drop the falafel balls into the hot oil and fry for 1 minute on each side, until brown and crispy. Drain on kitchen towels.
To serve: This meal can be served as a build-your-own falafel wrap station with warmed roti, mayonnaise, pickles and mint in separate dishes or as ready-made falafel wraps. Either way, it’s best to serve the falafel quickly after cooking so that they’re nice and crispy.