Fabulous falafel wrap with a tangy dip

If you want to bake your falafels, preheat your oven to 180º now, then do the dip. Chop the coriander, and crush or finely dice the garlic. Mix into the No sugar plant based alternative to yogurt along with the red pepper and a squeeze of lemon juice. Pop into a bowl and finish with a topping of extra pepper, chopped coriander and a little grated lemon zest.

Now for the falafels. Either bake them with a drizzle of olive oil in your pre-heated oven, or heat the olive oil in a pan and cook them over a medium heat, turning until thy’re crusty and golden all over. Then season with a twist of sea salt and black pepper. Put to one side until you’re ready.

Make your salad. Finely slice the red and white cabbage into thin strips, grate the carrot, slice the avocado and chop the spring onion.

Now the exciting bit, putting it all together. Warm the wrap for 30 seconds in an oil free pan over a medium heat. Start the filling with a dollop of dip in the middle of the wrap, then add the falafels, cabbage, carrots, avocado slices and spring onion. Season to taste and add more dip if you like. Then fold it all up, serve with the dip and enjoy!