Roti Wraps with Falafel, Paprika Mayo and Pickled Carrots

, from Issue #83. March, 2019
Photography by Josh Griggs.
Roti Wraps with Falafel, Paprika Mayo and Pickled Carrots

Add some feta and shredded cabbage or iceberg lettuce to the table to amp up the fillings for a crowd.

Serves: 4


4 store-bought roti
Pickled Carrots
2 medium carrots, julienned
½ cup apple cider vinegar
¼ cup water
1 teaspoon raw sugar
1 teaspoon red pepper flakes (optional)
Paprika Mayo
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.