Name: Falafel Wraps with Roasted Carrot and Eggplant Cream
Total time: 20 min
Yield: 1 serving
Ingredients: 122 carrots; 62.5 g eggplant; 100 g falafel; 1.5 g garlic; 7.15 ml honey; 2.58 ml lemon juice; 50 g lettuce; 5.55 g mustard; 27.3 ml olive oil; 0 g pepper; 22.2 g pomegranate seeds; 0 g salt; 10 g spring onion; 49 tortilla

Falafel Wraps with Roasted Carrot and Eggplant Cream | Meal Match

Recipes

Ingredients

carrots
.......................................................................
2
eggplant
.......................................................................
¼
falafel
.......................................................................
100g
garlic
.......................................................................
½ clove
honey
.......................................................................
5ml
lemon juice
.......................................................................
3ml
lettuce
.......................................................................
50g
mustard
.......................................................................
6g
olive oil
.......................................................................
6 Tsp
pepper
.......................................................................
To taste
pomegranate seeds
.......................................................................
6 Tsp
salt
.......................................................................
To taste
spring onion
.......................................................................
½
tortilla
.......................................................................
1

Total calories

0 kcal

Carbs

Proteins

Fats

Falafel Wraps with Roasted Carrot and Eggplant Cream

20 minutes

•

Steps

Step 1

Peel the carrots and cut them lengthwise into pieces, depending on their thickness. Slice the spring onion into thin rings.

Step 2

Place the eggplant, mustard, olive oil, lemon juice, and garlic together in a blender and blend until light and creamy. Season with salt and pepper.

Step 3

Heat a drizzle of olive oil in a frying pan and cook the carrots until tender. Season with honey, pepper, and salt.

Step 4

Remove the carrots from the pan and then fry the falafel in the same pan until warm and golden brown.

Step 5

Spread the wraps with eggplant cream and divide the lettuce and carrots over them. Place the falafel on top and finish with pomegranate seeds and spring onion. Enjoy!

Ingredients

Falafel Wraps with Roasted Carrot and Eggplant Cream

Steps

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